First Time Chuckie FINISHED PICS!!

[bluebombersfan]

I decided to try out my first chuckie tomorrow and just had a few quesitons.  I picked up a five pound boneless blade roast, it's what the guy gave me when I asked for a chuck roast.  Now just wondering what I should rub it with before it goes in the fridge for the night?  I have always used Jeff's rub on my pork shoulders but does anyone have suggestions for beef? 

 

[adiochiro3]

I keep it pretty simple with beef: salt, pepper, a little heat (red pepper flake, cayenne). If you want to step it up, Montreal Steak seasoning is a nice addition.

 

[raptor700]

I keep it pretty simple with beef: salt, pepper, a little heat (red pepper flake, cayenne). If you want to step it up, Montreal Steak seasoning is a nice addition.

  That would be my suggetion. Maybe some onion, and garlic powder also.

Simple is better with beef JMO

Don't forget the Qview

 

[gotarace]

X2 on the Montreal steak seasoning...also some powdered garlic... powdered onion and fresh ground black pepper to the mix. I skip the salt until finished...

 

[Bearcarver]

I used various rubs on Beef, and they were all good.

The main thing I do is Worcestershire (Thick) before the rub on Beef, and Yellow Mustard before the rub on Pork.

My 2 Piasters.............

Bear

 

[smokinstevo27]

I've used that cut before and I think they called it a chuck roll at my store. It can dry out easily maybe try wrapping it in bacon. I agree with the other posts, KISS with beef. Bear's Thick Lean and Perrins technique serves me well.

 

[thebarbequeen]

I've done a bunch of chuckies. I season beef differently than pork, but with chucks it's really open season. I do Italian, Mexican, or good old garlic, salt & pepper (and old bay, always gotta have my old bay); I've also tried marinating rather than rubbing, but the taste was a little too subtle.  The one thing I would add is to cook it a good long time, I've started foiling mine at around 170 and taking them up to 190 or 200, if I want to be able to pull them. Sometimes those connective tissues can be stubborn about breaking down. Check to make sure it's as tender as you want it before you take it off, or you can also finish it in a crock pot or oven. I've posted a few, there's plenty of posts on them.  You will love your chuck! A super versatile "leftover", I usually smoke them just for using in spagetti sauce and mexican dishes, we had pulled sammies for dinner last night.  It freezes great. Have fun! Cheers!

 

[bluebombersfan]

I've done a bunch of chuckies. I season beef differently than pork, but with chucks it's really open season. I do Italian, Mexican, or good old garlic, salt & pepper (and old bay, always gotta have my old bay); I've also tried marinating rather than rubbing, but the taste was a little too subtle.  The one thing I would add is to cook it a good long time, I've started foiling mine at around 170 and taking them up to 190 or 200, if I want to be able to pull them. Sometimes those connective tissues can be stubborn about breaking down. Check to make sure it's as tender as you want it before you take it off, or you can also finish it in a crock pot or oven. I've posted a few, there's plenty of posts on them.  You will love your chuck! A super versatile "leftover", I usually smoke them just for using in spagetti sauce and mexican dishes, we had pulled sammies for dinner last night.  It freezes great. Have fun! Cheers!

Thanks alot for the help.  Any approx on how long to smoke for??? 

 

[SmokinAl]

I keep it simple on beef too. Worsty, & SPOG. Go by temp not time, cook just like a pork butt. Figure about 1.5 hours per pound estimated finish time.

 

[africanmeat]

You can keep it simple, but if you like it a bit hot this is a good rub

oil it then rub with

3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

I wrapped with clean wrap  

over night

 

[bluebombersfan]

Set the alarm clock for 6 am and preheated my MES.  Then I rubbed down the chuckie with Worcertershire sauce and found a crushed peppercorn and garlic rub in the spice rack adn gave it a light coating.  I added the meat at 7am and the smoker has been steady at 240 for most the morning.  I have opened a few times to baste it so it doesn't dry out at 12:15 the IT is already 158!  I guess it will be ready alot sooner that I thought.  I don't have any pictures yet but will take some before it's foiled.  Thanks for all the tips!! 

 

[raptor700]

Sounds good

Bring on the  

   Qview  

 

[bluebombersfan]

Sounds good

Bring on the  

   Qview  

Your right, I just ran out and snapped a few!!

In the drip pan I put half an onion soup packet, a few cut up garlic cloves and water.  Already had to add a bit more water.

 

[raptor700]

WOW..........That's a nice lookin chucky! Thanks for the pics

Looks like you're on your way to a nice meal 

 

[tjohnson]

Fantastic!

You made Chuckie Proud!!

Todd

 

[SmokinAl]

Awesome looking chuckie!   

 

[scarbelly]

Very nice looking Chuckie. Congrats man 

 

[africanmeat]

Looks good and yummy

thanks for the Qview

 

[Bearcarver]

Lookin' really good there BB!!!

Don't forget some Qview of slices, and maybe some close-ups too(AKA BearViews) !!!

Thanks Bear

 

[realtorterry]

That's looking good!'