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Featured Chuck Roasts Tonight and Veggie

lovethemeats

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Always love doing Chuck Roasts in the smoker. For some of the cheaper meats. If done right you can bring out a lot of flavor/tenderness from them.
Today I did 2 of them. Both rubs are from Jeff. One was done with his Original rub and one with the Texas rub. I tend to use the original more often and tonight I've seen what I've been missing from his Texas rub. The roast with it came out awesome. Some of the best flavors came out with it on the roast.
For the veggie. I did Brussel Sprouts with bacon and onion. For the added twist with them. I used French's Fried Onion Caramelized flavor. I added them in the last ten minutes when in the oven. Then topped the dish some more when done and getting ready to serve it.
That worked out pretty good. Definitely do it again.
Hickory pellets used throughout the entire smoke.
No water in the pan.
Ran the Auber-WS PID at 215°F and ending at 225°F for the last 3 hours when the brussel sprouts were added in.
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The two in next pic. On the left is original- right is Texas rub.
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Out of the smoker first was the Texas rub.
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Later was the original rub.
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Out of the smoker and into the oven for 25 minutes @500°f was the brussel sprouts.
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And when they were pulled out.
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Made myself a small plate having some of the roast with the Texas rub. Damn it was good. That's all I can say. Damn it was good!!
Definitely do that yet again later on.
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chilerelleno

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That one chuck has real nice marbling, bet it was tasty.
The chucks turned out good from the looks of'em.
Now, let me tell ya something.... I'm a big fan of Brussel Sprouts 😋
I could eat just a plate of those, yep.
 

PIT Shawn

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Thanks for the inspiration; looks great! I'm going to smoke my first ever chuck roast tomorrow. Also, I love your twist on the b-sprouts (probably my favorite veggie).
 

chopsaw

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Looks great bud . I'm in on the sprouts myself . Have to try your method . Nice work on all of it .
 

Bearcarver

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Looks Great---All of it !!!
Hmmmm--Never tried French Fried Onions with my pulled Chuck---Gotta try that!!
Nice Job!
Like.

Bear
 

lovethemeats

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Thanks everyone. Not smoking as much as I want to these days. Some things had to be put on hold sort of speak. When I do get a chance to fire up my smoker I try to make everything work out right. The adding in the French's worked out good with the brussel sprouts. I'd do it again. They have a other one out to. Red bell pepper flavor. That might go good with them. Everyone have a good one. Maybe sometime down the road I'll be able to post some more threads on my cooks.
 

jcam222

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You are talking my language with beef and Brussels! I’d eat a big ole plate of both!! Sometimes on the Brussels towards the end we will hit them with a little vinegar and sweetener to go along with that salty bacon.
 

Brokenhandle

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very nice, it all looks good! Gonna have to try the brussel sprouts that way...looks tasty!

Ryan
 

SmokinAl

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Now that is a fine looking meal!!
Al
 

thirdeye

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Nice, I'm not a good enough cook to skip the wrap step (even a short one) on chucks. Maybe I need to try lower pit temps? We eat plenty of Brussels sprouts, often with a sheet pan medley. It's a little work, but if you slice off the end and separate the petals, they are fantastic sauteed in some garlic butter. And this doesn't take much time at all to cook.
 

uncle eddie

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Looked at this before breakfast and now I am hungry haha. Like!
 

Steve H

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Beautiful marbling on that one chucky. Both of them came out great. And I haven't used the French's onions like that before on the brussel sprouts either. I always just used salt pork and onions. Gotta try that. Big like!
 

GATOR240

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Almost missed this. Nice job all the way around! Those sprouts look killer! LIKE
 

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