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Stocking Up With Some Chuck

post #1 of 17
Thread Starter 
Back again with another 3.25 lb Chuck Pot Roast. My stash in the freezer is down to one bag and today looking to be the only day in the next couple of weeks I'll get a chance to cook, might as well get it done.

A little fattier than normal. But I guess that means it'll just have more flavor, right?

Did my usual of EVOO and Montreal Steak Seasoning

Got her all wrapped up tight in Saran Wrap and foil and off to bed for the night

Cleared off part of the patio to make some room for the smoker. Still a lot of snow on the ground from the storm we had a couple weeks back. Only had one day above freezing since then. 20*F when I started this morning with hardly any wind to speak of.

Minion Method using Seven Oaks lump with a 50/50 mix of oak and cherry chunks.

This one about split in half the long way when I went to put it on the grate. Maybe the EVOO had something to do with the fat in the roast coming apart? Does anybody know anything about that? It didn't seem to be that "loose" last night.

next to another Dudestrami

Let the waiting game begin. I'm having trouble telling what's smoke and what's steam.

Looking good. A couple hours in when I set the probes. Look at the steam rolling off that sucker. Making me hungry.

Going to cook to 165*, foil, and take it to 205*, rest and pull.

Thanks for watching. I'll get some more pictures up later.
post #2 of 17
Yer on the roll Dude and it's lookin goooodddd...
But only 1 chuckie???? lol icon_mrgreen.gif
post #3 of 17
Thread Starter 
Yeah I know. Just one today. But there's a pastrami next to it and a pork butt below it. Thanks for looking!
post #4 of 17
Looks good Dude! It looks like that split occured where two muscle bunches were joined together - I would hypothesize that as the connective tissue and fat relaxed and let go, it opened up. Kinda like California and the San Andres fault... lol.
post #5 of 17
Thread Starter 
Well we're 6 hours in and the pastrami hit 165. The chuck is still at 159. But to save myself another trip outside I decided to foil now and add a little apple juice. Back on the smoker til 205*

It's looking really juicy, proabably don't need to add the juice. I usually don't and it's fine, but just thought what the heck.

post #6 of 17
Dude, you take your stami to 205*?
post #7 of 17
Looks Good Dude...PDT_Armataz_01_37.gif

We are supposed to get hit with a Big Snow between now and Christmas Day...
post #8 of 17
Thread Starter 
Buzz is that you? Or just some imposter?

No, I'll take the strami to 190, rest, chill, slice.
post #9 of 17
Ya, I'm here, been awhile.

Gona try some strami soon, need to research,try and drink some beer.
My dots LOVE strami sandwich's, spose I need to make some for them, ben lazy lately.
post #10 of 17
Nice looking chuck....You got it rollling today....

Man,your WSM looks good....I am afraid to show mine anymore....10 years and still kicking butt though....
post #11 of 17
Well the chuck looks delicious....but I'll have to pass on that other stuff PDT_Armataz_01_03.gif
Have a great Christmas Dude PDT_Armataz_01_34.gif
post #12 of 17
Man your chuckie looks great and I bet it's gonna be some good eats too.
post #13 of 17
Thread Starter 
Thanks everyone. And Flash, I assume you're talking about the snow?

Finally, this sucker is finished. Put it on the smoker about 10am, hit 205* about 7:30pm. Then I let it sit wrapped in the foil in a cooler wrapped in towels for about and hour and a half. One of the longest chuck smokes I've ever had. Either way, it turned great. Very juicy, nice deep penetrating ring and it just fell apart.

Here's a shot out of the foil

all pulled

and after I got it all vacu-bagged. I had 6 bags estimating about a third pound per bag.

That'll tide me over for a few weeks. At the very least it'll be there to take care of the cravings. So I've got this, some pulled pork and some pastrami for lunches for a while.

Thanks for checking out my Q.
post #14 of 17
Great smoke and terriffic smoke ring, but as usual I expected no less oughta PDT_Armataz_01_37.gif
post #15 of 17
Thread Starter 
Thanks brother.
post #16 of 17
What brand of vacusaver do you have? I will probably buy one eventually, and I those ziplocks look reuseable
post #17 of 17

I saw the 1.99 /lb price on the label ?WTF? then I saw post was 8 yrs old.


Dang, our local small town store any cut of "Chuck Roast" goes for $6.09/ lb for more than a year now, and never goes on sale GRRRRRR.


At the local lone butcher shop, even higher.


But, good thing, they do put bone in Rib Steak and Strips, and slightly Porterhousish T bones on sale regularly for $5.99, often even $4.99, then we stock up.



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