Labor Day Chuckie

Discussion in 'Beef' started by smokeymose, Sep 7, 2015.

  1. smokeymose

    smokeymose Master of the Pit

    Well, I'm going to try to finish my weekend trifecta with my first attempt at a Chuck Roast. After seeing so many versions I think I see the basics. That is pretty much anything goes :)
    I marinated a 2 1\2 lb piece in Lea & Perrins Bold overnight, then sprinkled it with Lysanders, injected with Tony's herb & garlic and stuck some garlic cloves in. It went with Alder wood at 11am at 250.
  2. alamojoe

    alamojoe Fire Starter

    Looks awesome.  Chuck roast is one of my all time favorites for the smoker.  I got a couple in the smoker right now!  

    For mine, I don't marinate.  I apply Head Country rub the night before.  I really like Head Country on chuck roast - but any rub is good.  Just about anything you can think of will taste great.  

    I put the chuck into a disposable pan like you have (or a regular one wrapped on the outside with foil) and smoke for about 6 hours at about 250.  My smokers running hot right today - about 275 . .but that's going to be just fine.  I don't check temperature with chuck . .I look for it to wobble almost like jello when I poke it  .then it's done.    

    When the chuckies come out, there will be a lot of juice/liquid in the pan.  I'll wrap the chuckies and place them in a cooler and set this juice aside.  When the juice cools enough, I'll de-fat it with one of those "pour from the bottom" measuring cups.  When it's time to serve - I'll pull the beef and pour in about 1/4 cup of my de-fatted juice and about 1/4 cup of bbq sauce (using Head Country today).  I eyeball these amounts . .you want enough to coat the meat a bit but you don't want it pooling at the bottom of the pan . .just add a little at a time to get the right amount.  

    Then I serve as sandwiches with traditional Texas trimmings - sliced onion, bbq pickles and sliced jalapenos.    

    As you've noticed - chuck seems to come out great no matter what you do.  In Texas, the land of brisket, I am the only one of my friends to does chuck but my chuck always gets eaten up . . .can't say the same for a lot of those briskets, lol.  Unless it's from somewhere really special, I'll take chuck over chopped brisket any day of the week.

    Another reason I love doing chuck roasts it's ability to freeze and reheat well. I always make a ton for the freezer.  I put it in vacuum sealer bags.  When it's time to reheat, I just pop the bag straight from the freezer into warm water to reheat.  I fill my cooler up with 150 degree water and let it set for an hour or 2.  Perfect every time!
  3. smokeymose

    smokeymose Master of the Pit

    Just pulled mine out about a half hour ago, Alamo. Foiled it at 150 and let it go to 190. Seems like it went fast, but it was only 2 1\3 lbs and its 97 degrees in Indianapolis (I don't care what the weather channel says, I'm looking at a thermometer on my patio in the shade). Wrapped in a towel to let it sit while the potatoes cook. I was a little worried about it being dry, but the way juice was oozing from the hole from the thermo probe I don' t think that will be an issue.
    mike5051 likes this.
  4. smokeymose

    smokeymose Master of the Pit

    SWMBO wants it sliced, but that's fine with me.I can make sandwiches either way. Never had bbq pickles but I'm curious...
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice Chuckie!  It sounds delicious, will have to put it on my rotation.

  6. smokeymose

    smokeymose Master of the Pit

    Just unwrapped it. happy happy.
    As soon as the twice baked 'taters are done I'll send a "plate" pic.
  7. smokeymose

    smokeymose Master of the Pit

    Time to get "belly up". Thanks to everyone for ideas. I'll be doing " Chuckies" again for sure...
  8. smokeymose

    smokeymose Master of the Pit

    Appreciate the attention, Alamo & Mike. I'm new to this "posting" stuff and I wondered if it was being seen and I was doing it right. Have a wonderful evening!
  9. smokeymose

    smokeymose Master of the Pit

    Not sure why everything posted twice...
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Hey man!  That's a nice plate!  I didn't see any double posts.  Great job with the pics and the cook.  

  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member


    Looks great nice job 

    A full smoker is a happy smoker 


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