Chuck Roast for Hillbilly Philly Samies

Discussion in 'Beef' started by elkhorn98, Sep 28, 2014.

  1. Tomorrow going to smoke a 3.11 lb chuck roast for my first cook on my uds and first chuckie. After reading some posts about chuckies being dry I'm doing Myron Mixon's beef broth injection.
    Will take it to 160 foil then go to 205 or so. Will smoke at 250 so how long should it take? Also doing a fatty, kielbasa, and bbq beans. Qview tomorrow.
     
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am a cheesesteak junky and my cheesesteaks I have made from smoked meat have been my favorites! Can't wait to see this!
     
  3. Just put everything on. Beans are pintos with sautéed bacon, onions, peppers, green chiles and followed Steven Raichlen's sweet and smokey baked beans recipe. Added Myron's beef injection to the water pan. And used his beef rub recipe.
    Fatty should drip into the beans.
     
    Last edited: Sep 28, 2014
  4. b-one

    b-one Smoking Guru OTBS Member

    Sign me up for a hillbilly cheese steak!
     
  5. It should be good. Nice UDS also.

    Happy smoken.

    David
     
  6. Pulled the Fatty and Kielbasa... they look happy, happy, happy.
    Chuck at 154 F. UDS is holding steady. Not used to smoking being so easy compared to my offset.
     
  7. Very nicely done!

    Happy smoken.

    David
     
  8. Stalled around 152 F for about 2 hours. Hit 160 F about 4 3/4 hours in. Transferred to a foil pan right after tjis photo and added some of the beef broth injection. Climb is climbimg fast now.
     
  9. Pulled at 215 F and 6.5 hours. Wrapped in foil for an hour in the oven. Tasty but not as tender as a brisket.
     
  10. Came out good.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, looks good . Nice plate of goodies there , it must have been good . . . [​IMG]
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great!! Tenderness on chuckies that I have done has been inconsistent. Some are super tender like pulled pork and others are tougher like you described. Braise it in some beef stock if you want tenderize it some more. Yours looks perfect though!
     

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