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Smoked Chuckie......what seasonings

post #1 of 13
Thread Starter 
Looking to smoke up a chuck roast this weekend, and I need some good seasoning ideas......looking to probably slice it up like roast beef, serve with a little horseradish sauce.

Was thinking about a garlic, s & p, and coffee rub......but I don't have that much experience with beef seasonings......other than steak rubs.

I also have some Penszy's Chicago steak seasoning.....which would be easy enough.

Any tips from the experts?


post #2 of 13
Bumped for great interest. If I can't find a Prime Rib for this weekend then I want to do a chuckie.
post #3 of 13
Steak spice works, montreal steak spice is really good.

I also like a Dr Pepper marinade with beef. I dont have a recipe but you could google it.
post #4 of 13
Agreed... I like the montreal steak spice... But i have been using my own Brown Surgar bassed rub on my last several smokes...
post #5 of 13
i'm gonna do a chuckie tomorrow with a brown ale marinade. the marinade will be my brisket rub in the brown ale. my brisket is salt, sugar, paprika, onion powder, caraway, coriander, peppercorn medley (or black peppercorns).
post #6 of 13
Thread Starter 

That sounds pretty simple......and I think I have all of those things handy in the kitchen.....including some Summit Northern Porter to marinate in. icon_smile.gif
post #7 of 13
Well, I'm not sold. I guess that I'll need to exercise my ninja search abilities. smile.gif
post #8 of 13
I like my beef to taste like beef. I keep it simple - salt, fresh cracked pepper, galic powder, and maybe a little paprika (but this is optional). Good basic flavor that lets you taste the meat and the smoke. Also since I use a lot of pulled chuckie in other recipes it works well since it it not pre-flavored with other flavors to much.
post #9 of 13
here's what I used last week (borrowed from smoker-cooking.com)

For each six to eight pound roast, combine one tablespoon of coarse ground black pepper, one tablespoon of onion powder, two teaspoons of canning salt (or one tablespoon of kosher salt), two teaspoons of garlic powder, one teaspoon of paprika, and one teaspoon of Old Bay Seasoning.
post #10 of 13
I tried a chuckie for the first time last week and that is what I used. I did leave it overnight in a bit of beer and mopped with beer along the way as well (Sam Adams Irish Red). It didn't really pull but I sliced/chopped it up and everyone liked it. I guess my wife really liked it since she bought 2 more when grocery shopping yesterday!!
post #11 of 13
Anything will work but I normally use the same seasonings as I do for a brisket. Salt, pepper, garlic and onion powder etc. I also have been wanting to try the Dr. Pepper as well.
post #12 of 13
You have to take it to about 205-210 internal temp if you want to pull it. But sliced or pulled they are great!biggrin.gif
post #13 of 13
Yeah - I have to say that even just sliced up it was REALLY good. Especially with the juices that ran out - made a very nice sandwich!
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