or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuckie unfoiled
New Posts  All Forums:Forum Nav:

Chuckie unfoiled

post #1 of 5
Thread Starter 

I wanted to try to smoke a chuck roast without braising in foil, hoping that it would come out tender. First, I rubbed it down with salt, brown sugar, garlic powder, onion powder, black pepper and paprika. Then, I smoked it slowly for 7 hours with hickory chunks.


This is the sauce I used to make sandwiches with:

20 oz. tomato sauce
2 Tbl yellow mustard
2 Tbl worchestershire sauce
1/3 cup white vinegar
3 Tbl honey
3 Tbl dark brown sugar
2 cloves garlic, pulverized
1/2 Tsp cayenne pepper
1 Tbl dilute liquid smoke (No flames please!)
1/2 Tsp salt


Combine the above ingredients into a small, non-reactive sauce pan. Bring the contents of the pan to a boil, then cut the flame to a simmer. Simmer, stirring occasionally, until the sauce is thick.


The results:

Most of the meat was tender and juicy. I could easily pull the meat apart. There were some burnt ends, however. I sliced it thin and piled it high on buns, slathering the meat with sauce.

post #2 of 5

Sounds good to me. Any pictures? What internal temp did you bring the meat to?

post #3 of 5
Thread Starter 

I made it and ate it last night; There are no pics.


I did not use a thermometer probe to gauge its temp. When it felt hot to the touch on both sides, I pulled it. I could have pulled it, perhaps an hour sooner. I can regulate the heat by using different sized chunks. The bigger, the more heat. The smaller, the less heat. I used very small chunks to hold it for an hour where it was done, but still juicy.

post #4 of 5

If you are going to do anymore smoking or just some meats you really do need a thermometer with the probe for the thermo meters that come with most smoker are really really way off. You will fine out in here we talk alot abot what temp this and that. So go out and get you one and it doesn't have to be the 40. maverick it can be the wally world model but you would need to test it and make sure thats it's correct too. It sounds like your meat came out alright if you liked it. 

post #5 of 5
Thread Starter 

I had a digital thermometer, but it broke. I'll need to pick one up.


This chuckie turned out better than expected. Foiling a chuckie after smoking to about 165 F then braising it in the oven until super-tender is not my cup of tea (or cup of BBQ sauce). This chuckie was reminiscent of brisket. I have a nice, 3 1/2 lbs. Angus chuckie in the freezer. I'll be trying again very soon.


New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuckie unfoiled