7lb Chuck roast, I guess I'm a glutton for punishment.

[forktender]

It's gonna be a long day waiting on this chunk of beast.
Smoking it for tomorrow thank God, no rushing it. Injected it with reduced beef broth, Jugo and Worcestershire sauce. Gonna season it with salt, pepper, and garlic.
Planning on making Korean beef sandwiches. This big'ol chunky Chucky is going to take longer then my briskets. I should've taken and end shot, it's wider than a can of beer. LOL!!!

 

[Steve H]

Subscribed. Looks like a good piece of beef there.

 

[SmokinVOLfan]

That’s a big ass chuck roast! Could cut it in half to reduce your cook time if you had to but that thing is too pretty to be butchering IMO!

 

[forktender]

It was 7.3lbs, .
It's the biggest one I've ever seen.
I went to Costco to buy a brisket and they were out of them, and the guy behind the counter asked me if I wanted a double cut Chuck roast then he held it up. As soon as I saw it I said hell yeah wrap it for me, $48 worth of beast. You can't see it in the picture because I put it facing down but the seam dividing the two sides of the meat was sort'a loose. So I tied it up with butchers twine before I injected it to hold it together a little better. And I put a bean can full of water with rosemary sprigs in it. (I've never done that before and was curious to see if it adds anything to the meat.)
This may be the longest smoke that I've ever done by the time this chunk comes off the smoker. I'm cooking it on the pooper because I don't want it overly smokey for what I'm going to be using it for, Korean BBQ beef sandwiches and pizza toppings.

I'm heading up to Napa this coming weekend to hang out with Anthony Falco/Tony Calzone of Robert's pizza in NY and I told him I would bring something to throw on the pizzas we are going to be making. I was planning on brisket chunks/burnt ends but I think this chuck roast might be better for the pizza toppings.

 

[Steve H]

Yeah, yeah! Progress please! ;)

 

[forktender]

I ran the pooper at 250* until the stall which was at 160ish*.
Then I foiled in a pan with some reduced beef stock and bumped up the temp to 325*.
It took 10 hrs until it probed like butter at 203*.
Now its time to put it and me to bed for a few hours. I'll set an alarm for 2 hours.

I'll be sure to post pics when I break into it. All and all it went a lot quicker than expected.

 

[hardcookin]

That didn't shrink up much,that is going to be some good eating!!!
Point

 

[SmokinVOLfan]

Man that thing looks good. Look forward to seeing the pics once you bust into it

 

[forktender]

It didn't shrink up as much as I thought it would. Maybe because I tied it up nice and tight.
I'll tell you this is by far the best Chucky that I've ever had, by a mile.
Can't wait to dig into it tonight.

The only waste there was is a little handful of trim I cut off before the smoke then the little pile that is above the big one in the pic.
This is the nicest C.Roast that I've ever seen, I'm thrilled with the results, more pics to come. Sorry about the blurry pics.

 

[chopsaw]

I'll tell you this is by far the best Chucky that I've ever had, by a mile.

It sure looks good . The closer the cut of chuck is to the rib section , the better it is in my opinion .

 

[SmokinVOLfan]

Damn that looks good man. I've got a couple in the freezer...not quite that size but might have to toss them on this weekend

 

[sauced]

Oh man does that look delicious!!! Nice job!!

 

[forktender]

I didn't get a picture of the sandwiches as we brought most of it to a party last night and everyone devoured it.

 

[gmc2003]

Beautiful looking chuckie. Nicely done.

Point for sure
Chris

 

[xray]

That chuck roast is huge! It looks awesome too after smoking.

Like!