20 lb Chuck pectoral muscle

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Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
908
Southeast Michigan
IMG_20171019_101654.jpg
Is something like this going to be better off getting cut into steaks and sliced cross grain like skirt steak? Can it go in the smoker like brisket?
Never had one.
 

bbqwillie

Smoking Fanatic
Sep 13, 2015
401
35
New England
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.
 

gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
14,478
9,993
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.

Willie, 40+ hours for 5# of meat, and liquid smoke. My wife would send me to the nut factory. Rings go for it and let us know.

Chris
 

drunkenmeatfist

Smoking Fanatic
May 28, 2017
486
186
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.
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troutman

Smoking Fanatic
Aug 14, 2017
555
326
Houston, Texas
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.

Forgetting the liquid smoke, this is one of the best ways to cook chuck and/or flank I have found. However, I actually reverse the method. I smoke first low and slow and bring it up to about 135* in my pellet and then sous vide in the bath for about 36 hours at 155*. Result is awesome. Doing one this weekend, I'll post some pix.
 

Rings Я Us

Smoking Guru
Original poster
Thread starter
Jul 3, 2017
6,326
908
Southeast Michigan
Forgetting the liquid smoke, this is one of the best ways to cook chuck and/or flank I have found. However, I actually reverse the method. I smoke first low and slow and bring it up to about 135* in my pellet and then sous vide in the bath for about 36 hours at 155*. Result is awesome. Doing one this weekend, I'll post some pix.

Sounds bad azz fun!
 

bbqwillie

Smoking Fanatic
Sep 13, 2015
401
35
New England
Forgetting the liquid smoke, this is one of the best ways to cook chuck and/or flank I have found. However, I actually reverse the method. I smoke first low and slow and bring it up to about 135* in my pellet and then sous vide in the bath for about 36 hours at 155*. Result is awesome. Doing one this weekend, I'll post some pix.

That works too!
 

dirtsailor2003

Epic Pitmaster
OTBS Member
Oct 4, 2012
21,934
4,162
Bend Oregon
If you cut it into steaks keep in mind that hot and fast works better for pectoral. This cut is commonly cut into strips and sold for stir fry. It also sold cubed for stew meat.

When you open up the package notice the grain it is similar to the brisket and can be used for pastrami or corned beef.

Along the SV route, I have been having better luck running hotter and shorter for cuts Like chuck,brisket, etc. 183° bath temp for 10-12 hours has been pretty spot on every time.

I'd be tempted to make the whole thing into corned beef or pastrami.

http://smokingmeatforums.com/index....corned-beef-now-with-the-final-report.259594/
 

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