Chuck roast with au jus

[Pigfarmin101]

My Friday meal was chuck roast on toasted buns with onion and au jus. Turned out amazing. Quartered them, then threw them on the smoker for an hour before I threw it in the crock pot. Unfortunately it didn’t get much smoke flavor. Salt, pepper, bay leaf, Worcestershire, garlic, and LOTS of onion, gods gift to mankind. Needed some SPG after pulling it, but I undersalted to make sure the broth salt and mine didn’t become too much. Let me know on smoke ideas. I know if I left it on longer it would have got more smoke but I was a bit worried about cooking too much too fast as my pit boss only goes down to 200. Could possibly add some smoke flavor next time? Here’s some pics, and I know I could have strained the broth but trust me everything in that broth was delicious

 

[JLeonard]

Yes sir. That is a gorgeous sammich!

Jim

 

[indaswamp]

Awesome! We love roasts done that way around here!

 

[gmc2003]

Looks good just like a childhood memory. If you want more smoke on the meat you can smoke it until it reaches the stall. Then put it into the broth.

Point for sure
Chris

 

[Pigfarmin101]

Looks good just like a childhood memory. If you want more smoke on the meat you can smoke it until it reaches the stall. Then put it into the broth.

Point for sure
Chris

Yeah I’ll have to try that, at least a couple hours smoke next time

 

[civilsmoker]

Very nicely done, our house are huge fans of Chuck in many forms!

 

[Brokenhandle]

Great job on that! Had to be delicious!

Ryan

 

[Timber II]

Ya looks great!!

 

[SmokinEdge]

Looks delicious, I’d up to my elbows in that. Nice work.

 

[Steve H]

Looks very good! Since I don't know your location. If it was cold enough. You could have cold smoked for a few hours first. Or smoke until the stall as Chris said. That would be a better way to go actually. You'd get a little bark on it.

 

[Pigfarmin101]

Very nicely done, our house are huge fans of Chuck in many forms!

Gimme some ideas! I’m learning about the cuts since we just got a half cow

 

[Pigfarmin101]

Great job on that! Had to be delicious!

Ryan

Loved it, I’m sure there’s better, but for my first chuck roast……I’d buy that at a restaurant. Thanks Ryan!

 

[Pigfarmin101]

Looks very good! Since I don't know your location. If it was cold enough. You could have cold smoked for a few hours first. Or smoke until the stall as Chris said. That would be a better way to go actually. You'd get a little bark on it.

We are in northern Idaho, but it wasn’t too cold yesterday, maybe 40-45? I also only have a pit boss which lowest setting is 200. would love to get a different pellet smoker. Ideas anyone? But I’m prob in the 2k range right now……

 

[BigW.]

Try adding a smoke tube for extra smoke. Sandwiches look great!

 

[Pigfarmin101]

Try adding a smoke tube for extra smoke. Sandwiches look great!

What’s a smoke tube?

 

[BigW.]

What’s a smoke tube?

A-MAZE-N smoke tube burns pellets inside your smoker/grill for extra smoke. There is also a tray called A-MAZE-N AMNPS that burns pellets or dust. I have both. Used the tray recently for cold smoked bacon. Will be doing cheese soon also.

 

[jcam222]

Looks great! I smoke chuck at 275F. I'll put it in covered pan with a little beef broth when it stalls around 165F. I go to 205F usually. So tender delicious.

 

[DRKsmoking]

Nice sandwiches and love the onions.

^^^ Above , all gave great ideas for more smoke ^^^

David

 

[Pigfarmin101]

A-MAZE-N smoke tube burns pellets inside your smoker/grill for extra smoke. There is also a tray called A-MAZE-N AMNPS that burns pellets or dust. I have both. Used the tray recently for cold smoked bacon. Will be doing cheese soon also.

Just looked those up, that’s pretty awesome, thanks for the info!