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

First Chucks and First QView

post #1 of 15
Thread Starter 

I posted about a week ago for advice on doing some chuck roasts for pulled beef to take tailgating. I tried them last weekend and decided to try my hand at qview- so bear with me.


I started with 1 5 pound chuck wich I sliced into 2 4 inch thick roasts. I injected 1 roast with a combination of beef broth, cooking sherry, worch., and a little rub. I then rubbed both roasts and wrapped them individually overnight. The roast with the probe is the non-injected roast (I figured the injected roast had enough holes already)



I put the roasts on the smoke at 8:30am- used mesquite




They went till about 1:15pm at 225 before they hit 160 internal temp and I pulled them to foil.



From what I have read on the forums, it seems that the foil portion of the cook is to braise the meat . My wife does this with her chucks on the stove with a small rack in the bottom of the roasting pan to keep the meat from being submerged in the braising liquid. I decided to set the roasts on a bed of slice vidalia onions to keep them out of the 1/2 cup of beef broth-sherry I put in the pan.



I put the covered pan back in the smoker at 250 and the internal temp hit 201 about 3:00pm. I then wrapped the pan in towels and put in a cooler till 6:00pm. As you can see the onions gave off a lot of liquid. Also a lot of the larger fat pockets rendered. The roasts were very easy to pull.





Bonus onions



These made great sandwiches the next day with a little sause on onion buns, but it was better on a burrito wrap with shredded pepperjack chees and a little horseradish. I am definetly taking these tailgating.

post #2 of 15

Looks awesome!  The Vidalia Sweets were a nice touch.

post #3 of 15

Everything looks great!  Good Qview as well. 

post #4 of 15

that does look very good

post #5 of 15

Looks like some great sammy materials.  That liquid would make some great aujus for dipping.  Good looking q view!

post #6 of 15

Looks great and I'm craving some of those onions and a samwhich now!  Great Qview, thanks!  

post #7 of 15

Very hard to believe you're anywhere close to being a beginner.


That is Excellent !!!




post #8 of 15

Fantastic smoke. Great pics.

post #9 of 15

Awesome! I love that onion idea. Great job on them chuckies.

post #10 of 15

Bourbon - that looks great! I will be using the onion idea on my new smoke. Great job

post #11 of 15

That is one great looking smoke right there my friend. The onion idea is brilliant and will be used by lots of us here on the forum as echoed by those posting before me  

If I could I would give you points - instead  

post #12 of 15


Nice looking Pot Roasts....

post #13 of 15
Thread Starter 

Thanks for all of the replies, my computer went down shortly after I did this qview and is in the shop- had to wait till I got to work to post. I think when I do these for the game I will raise the temp a tad- I had virtually no drippings in the pan, perhaps 250?


Edit- By the way, I didn't taste any difference between the injected and non-injected chucks. For what it's worth.

Edited by bourbonman - 8/16/10 at 12:12pm
post #14 of 15

A BRILLIANT idea!!!!!!   Gonna be chuckie/vidalia/sammy time at my house REAL soon!!!

post #15 of 15

I think I need to get some chuck roasts. Nice lookin stuff.

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