A Chuck Roast for the Spit

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Retired Spook

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Since my shoulder clod experiment is on hold until I can drive to Lockhart, TX, I picked up this Prime chuck shoulder roast (from a shoulder clod, I believe?) to see how it comes out on the spit. Going to dry brine it overnight and then give it a good granulated garlic, fresh ground pepper and a bit more Kosher salt rub and cook it over post oak coals and see how it turns out. I am up in the air on what temp to cook it to. I believe edmonds edmonds recommended 145-degrees in another thread(?) but I cannot recall the thread or post.

[Edit] Never mind edmonds edmonds I found the post! :emoji_thumbsup: Also injected the roast with a mixture of beef broth, Worcestershire, garlic and a pinch of salt!

It's a decent looking piece of beef and appears to have nice marbling for a chuck shoulder, so I am hopeful.

IMG_1495.jpg
 
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tx smoker

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I'm kind of at a loss to help here insofar as being able to help. I've no doubt though you'll work a miracle with it. Something of that girth I'd think a low, slow cook would benefit. Can't wait to see it all done though :emoji_wink:

Robert
 
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Retired Spook

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I'm kind of at a loss to help here insofar as being able to help. I've no doubt though you'll work a miracle with it. Something of that girth I'd think a low, slow cook would benefit. Can't wait to see it all done though :emoji_wink:

Robert
I've been watching edmonds edmonds 's cooks and learning; he seems to have the chucks dialed in so I have my fingers crossed! :emoji_thumbsup:
 

Brokenhandle

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Add in another another thumb hitching a ride!

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edmonds

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Since my shoulder clod experiment is on hold until I can drive to Lockhart, TX, I picked up this Prime chuck shoulder roast (from a shoulder clod, I believe?) to see how it comes out on the spit. Going to dry brine it overnight and then give it a good granulated garlic, fresh ground pepper and a bit more Kosher salt rub and cook it over post oak coals and see how it turns out. I am up in the air on what temp to cook it to. I believe edmonds edmonds recommended 145-degrees in another thread(?) but I cannot recall the thread or post.

[Edit] Never mind edmonds edmonds I found the post! :emoji_thumbsup: Also injected the roast with a mixture of beef broth, Worcestershire, garlic and a pinch of salt!

It's a decent looking piece of beef and appears to have nice marbling for a chuck shoulder, so I am hopeful.
Looking forward to your results.
Looks real good all tied up and impaled on a stick like that. Guess there was no bone.
But I would shoot for 140 instead of 145 to make sure it doesn't dry out, unless you prefer more done anyway.
 
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Retired Spook

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Looking forward to your results.
Looks real good all tied up and impaled on a stick like that. Guess there was no bone.
But I would shoot for 140 instead of 145 to make sure it doesn't dry out, unless you prefer more done anyway.
I pulled it off at 135 and it is in foil right now resting - we'll see how it turns out :emoji_thumbsup:

IMG_1509.JPG
 

Retired Spook

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I snuck a taste and WOW is that good - THAT is the beefy taste I like!!! It still needs to sit and I could have left it cook until 135 or even 140 but my God does that taste good. I think that injecting it with the beef broth / Worcestershire sauce mixture is fantastic.

Photos soon.
 
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babydoc

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I snuck a taste and WOW is that good - THAT is the beefy taste I like!!! It still needs to sit and I could have left it cook until 135 or even 140 but my God does that taste good. I think that injecting it with the beef broth / Worcestershire sauce mixture is fantastic.

Photos soon.
I don't have the words - incredibly tender - I'll never buy a prime rib ever again! Taste fantastic 3X past my best hope!!! I am at a total loss to explain this I never would have believed it. Best piece of beef I have ever eaten.

View attachment 654479
That.Is.Awesome.

Have a recipe for how you injected it?
 

Retired Spook

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1/2-cup unsalted beef broth and 1/4 cup Lea and Perrins Worcestershire sauce, some granulated garlic and a little bit of salt (I didn't measure the dry ingredients).

Used a meat injector about every inch square and thereafter it sat in the fridge uncovered overnight! I injected the meat 2-hours after it sat in the fridge dry brining.

The rub (also did not measure just went by eye) I used fresh ground black pepper, granulated garlic, granulated onion (not so much), a little Kosher salt, a pinch of thyme and a pinch of cayenne pepper.
 
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