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First Chucks and First QView

Discussion in 'Beef' started by bourbonman, Aug 14, 2010.

  1. I posted about a week ago for advice on doing some chuck roasts for pulled beef to take tailgating. I tried them last weekend and decided to try my hand at qview- so bear with me.

    I started with 1 5 pound chuck wich I sliced into 2 4 inch thick roasts. I injected 1 roast with a combination of beef broth, cooking sherry, worch., and a little rub. I then rubbed both roasts and wrapped them individually overnight. The roast with the probe is the non-injected roast (I figured the injected roast had enough holes already)


    I put the roasts on the smoke at 8:30am- used mesquite


    They went till about 1:15pm at 225 before they hit 160 internal temp and I pulled them to foil.


    From what I have read on the forums, it seems that the foil portion of the cook is to braise the meat . My wife does this with her chucks on the stove with a small rack in the bottom of the roasting pan to keep the meat from being submerged in the braising liquid. I decided to set the roasts on a bed of slice vidalia onions to keep them out of the 1/2 cup of beef broth-sherry I put in the pan.


    I put the covered pan back in the smoker at 250 and the internal temp hit 201 about 3:00pm. I then wrapped the pan in towels and put in a cooler till 6:00pm. As you can see the onions gave off a lot of liquid. Also a lot of the larger fat pockets rendered. The roasts were very easy to pull.



    Bonus onions


    These made great sandwiches the next day with a little sause on onion buns, but it was better on a burrito wrap with shredded pepperjack chees and a little horseradish. I am definetly taking these tailgating.
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looks awesome!  The Vidalia Sweets were a nice touch. [​IMG]
  3. flyfishjeep

    flyfishjeep Smoking Fanatic

    Everything looks great!  Good Qview as well. 
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that does look very good
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks like some great sammy materials.  That liquid would make some great aujus for dipping.  Good looking q view!
  6. deannc

    deannc Master of the Pit

    Looks great and I'm craving some of those onions and a samwhich now!  Great Qview, thanks!  [​IMG]
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Very hard to believe you're anywhere close to being a beginner.

    That is Excellent !!![​IMG]

  8. thunderdome

    thunderdome Master of the Pit

    Fantastic smoke. Great pics.
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Awesome! I love that onion idea. Great job on them chuckies. [​IMG]
  10. Bourbon - that looks great! I will be using the onion idea on my new smoke. Great job
  11. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    That is one great looking smoke right there my friend. The onion idea is brilliant and will be used by lots of us here on the forum as echoed by those posting before me  

    If I could I would give you points - instead  [​IMG]
  12. Nice looking Pot Roasts....
  13. Thanks for all of the replies, my computer went down shortly after I did this qview and is in the shop- had to wait till I got to work to post. I think when I do these for the game I will raise the temp a tad- I had virtually no drippings in the pan, perhaps 250?

    Edit- By the way, I didn't taste any difference between the injected and non-injected chucks. For what it's worth.
    Last edited: Aug 16, 2010
  14. A BRILLIANT idea!!!!!!   Gonna be chuckie/vidalia/sammy time at my house REAL soon!!!
  15. I think I need to get some chuck roasts. Nice lookin stuff.