Addicted. 5th smoke, chuck roast.. Off to a rough start

Discussion in 'Beef' started by biggqwesty, Oct 31, 2014.

  1. So it's my little ones 2nd birthday today so having a lunch party and then a pulled beef for tea.
    So bought a 2.1kg chuck roast and marinaded over night in a salt pepper perprika and fenal. A base of the mustard and patted on.

    So up at 430am trying to lite the dam cooker and no bloody luck.
    Turns out I've bought heating brickets not cooking and they won't stay burning unless alight. Ffs. Owell..
    Aborted and back to bed lol.
    So up at 7 am. Presents, pancake breakfast and down the shops to buy the right ones.

    So got it lit around 8 am and stable at 105-110 c and threw the roasts in at around 10.
    I've cut this slab now in half to try and reduce the cook time.

    I'm trying no water bath this time to see how it goes. It's more a blokes meal tonight for the boys so a bit of bark won't hurt.

    Anyway. Sorry no picks yet due to the stuff around. I'll take some at half cook..
    Cheers
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sorry for the rough time.

    At around 160F or 71 C I would wrap in foil with some broth to speed up the cook.
     
  3. Tried pushing threw but it's struggled all day today. Due to the party I had to have to cooker in the elements and with sun wind and rain it just struggled.
    Pushed it threw to 530pm and it just hit 80c it..
    Wrapped and stuck in the oven at 200c.. Pulled them out at 620pm at 93c and now resting.
    I'll take a pic before pulling. They look nice
     
  4. Some shots.
    [​IMG]

    Being a chuck it didn't pull nicely so I diced it up. But omg it was moist and tender.
    No complaints around the table again. Always a bonus.
    And left overs. Love leftover sangas.
    Cheers
     
  5. smokin-q

    smokin-q Smoke Blower

    I wonder if it would have pulled at 96* or 97*?
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Chucks! Nice Smoke!
     
  7. Maybe. They were juicy as so meet time I might wrap earlier and push on longer.
     
  8. Next time*
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Hey GQ.. they look very tasty... Thumbs Up

    a little forums help here.. next time you need to edit a post for misspelled words or what ever... in the bottom left hand corner of your post you will see a pencil with an eraser... just click on that to edit instead of posting again to correct yourself....
     
  10. one eyed jack

    one eyed jack Master of the Pit

    I love a pulled chucky burrito.  Yours look good GQ.  I may try your cubing next time.  [​IMG]
     
  11. Thanks mate. Using tappatalk and strangely there is no edit option on here..

    Yea I tried pulling it but I think the sinew threw the middle of it made the job hard. It wasn't chewy when diced but didn't shread
     
  12. one eyed jack

    one eyed jack Master of the Pit

    The chuck's I have smoked have all shredded OK.  Tougher than Pork, but still shred-able.  The bone tends to not pull as smooth and clean as pork but still not bad.  I have been foiling them at around 175* F, and they probe tender around 205 to 210* F. 


     

      Burrito,

     
    Last edited: Nov 2, 2014
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks tasty. Been wanting to do a chuckie myself. The price of beef here is getting out of hand though.
     
  14. smokin-q

    smokin-q Smoke Blower

    Looks good. What do you think about using Taco seasoning as a rub for burritos/tacos? Anyone try that?
     
  15. one eyed jack

    one eyed jack Master of the Pit

    I generally just salt and pepper beef.  Could be that I should try being a bit more adventurous.
     
  16. smokin-q

    smokin-q Smoke Blower

    I too only use S&P for beef. Taco seasoning might be good when using for Mexican food. I'll try it soon.
     
  17. dsbroussard

    dsbroussard Newbie

    [​IMG][​IMG][​IMG]

    This was my first smoke but this is a rump roast. Smoked on grates til IT was 150 then placed in a pan with onions and a about 2 cups of chicken broth. Covered with foil and let it go back on the smoker till IT was at 215. It was very tender and shreddable.
     
  18. dsbroussard

    dsbroussard Newbie

    [​IMG]

    Here is is shredded. Im sharing cause I was afraid to go as high as 215 but with the pan and liquid it worked out great. My first risk paid off and my guests were pleased.
     
  19. Nice guys. Yea the better cut does help the meal and if I'm paying $7 a pound again I'll be getting a better cut
     
  20. one eyed jack

    one eyed jack Master of the Pit

    Looking good DSBroussard.  I wrote that I foiled, but actually do use a pan with apple juice covered with foil.  I will look at rump roast's next time I'm at the grocer.  I don't think that we will see cheap beef for a year or two.  Chuck is down there as low as we get round here, for the most part.
    I should have added in my prior post about seasoning that it seams to me that it will take a lot of seasoning to get over that strong beef flavor of Chuck, and I haven't dedicated an entire Chuck to Mexican flavor, yet, and so have just stuck to a simple domino seasoning on Chuck's.
     

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