Finally a decent smoked chuck

[FoxmanNC]

I'm still learning my Brazos and am getting there. I wanted to try a coal basket since I was working from home and needed the time. Anyway, I kept reading about how some prefer chuck roast to brisket. My first attempt to smoke a chuck on the Weber went poorly because of me. This one, this one turned out very good. Good smoke ring and great flavor. I pulled it apart for sandwiches, but brisket it is not. I did notice it stalled around 153. I wrapped it in butcher's paper and had a tough time getting tit o probe tender. I let it rest for about 2 hours, but even with all that, the pull was still a bit tough; the fat was rendered well, but the membrane, or whatever it is called that was holding three chunks of the chuck together, was tough. Good flavor, not brisket. I'll do more when I don't want to spend $80 for a brisket or when it's just me and momma, but when we have more mouths to feed, gimme a brisket. Did some chicken, which turned out great.

 

[SmokingUPnorth]

Damn looks nice and juicy. Chicken looks great too what temp did you smoke it at?

 

[FoxmanNC]

Damn looks nice and juicy. Chicken looks great too what temp did you smoke it at?

Thanks. Most of the time was spent at 250. After the 4 hours using the coal basket mixed with wood, I just used wood splits about every 20 minutes or so.

 

[Newglide]

Looks great, I agree a chuck is not brisket. I went down the same rabbit hole with one. They are good smoked and I do the same you did, pull them for sandwiches,

 

[luvcatchingbass]

Done a few chucks, most of mine end up as Mississippi Po Boy's along the line of Sir Malcom Reed. Have done a couple as poor man's burnt ends decent and everyone else loved them, I thought they were ok. Chuck is far from a cheap cut (in ND at least) and it averages out to about the same price per pound of brisket so outside of quantity and convenience I will still take brisket myself for certain desired products.
If I had one recommendation for @FoxmanNC it would be to maybe try a foil wrap (or crock pot/dutch oven) with a little bit of liquid and some pats of unsalted butter instead of butcher paper

 

[texomakid]

Good looking meat!

 

[Astralogics]

Nice work, nice and juicy! Agree that chuck roast isn't brisket, but it's good enough to satisfy the cravings when I don't feel like doing a whole brisket, or the prices are out of whack.

 

[BrianGSDTexoma]

Looks really good as does that chicken. Instead of paper I would put chuck in pan with some liquid.

 

[jnorth]

That looks really good, have you tried Jeff's Bourbon Smoked Chuck Roast? I make that one several times a summer.

 

[Brokenhandle]

It all looks great to me! I might be the odd one out but given the choice I'll chose chuck roast over brisket anytime. But that's what it's all about... personal preference!

Ryan

 

[WaterRat]

Looks tasty! I don’t think those membranes ever render completely, they haven’t on any chuck I’ve done regardless of how tender the meat gets. You just have to pull it out.

 

[FoxmanNC]

That looks really good, have you tried Jeff's Bourbon Smoked Chuck Roast? I make that one several times a summer.

I have not, and can't say that I'm familiar with it.

 

[JLinza]

I missed this first time around, glad I caught it. Looks great. I love a good chuck. A few more and you'll have er dialed in right where you want it

 

[edmonds]

It all looks great to me! I might be the odd one out but given the choice I'll chose chuck roast over brisket anytime. But that's what it's all about... personal preference!

Ryan

Looks tasty! I don’t think those membranes ever render completely, they haven’t on any chuck I’ve done regardless of how tender the meat gets. You just have to pull it out.

I 2nd BrokenHandle. I prefer chuck. It's more forgiving than brisket. You just got to give it the time. Can take almost as long as a brisket. But if it's just the 2 of us, a brisket is just too much.

And yes, you gotta cut/pull meat off membrane just like a chuck pot roast.

Also, it can depend on the particular cut you got. I've had a few that wouldn't develop the flavor, while others were spectacular.