Mother of all Chuck Roasts 7.12 lbs

[CoolbreezeBBQ]

Gonna be a long night, picked up a 7.12 lb Chuck Roast to smoke today, forgetting I had a Birthday, and a Retirement party to go to. Anyway, that’s all over, just got the Chuck on the Traeger at 7:45 pm figure it’ll be done early morning and I’ll be able to hold it in a cooler until lunch. Dry brined for way longer than it should have. Rubbed with very little salt, a lot of pepper, GP, OP, cumin, cayenne, and smoked paprika. Using Q’Pellets 100% Hickory.

 

[912smoker]

Now that's a big boy CB and a great start!
Pan and wrap ?
What are your finish plans ?
Pulled beef ?

Keith

 

[noboundaries]

7.12 lbs. That's a beast!

 

[CoolbreezeBBQ]

I’ll either wrap with foil or butcher paper, with a little beef broth when it hits stall. Most likely pulled beef, that seems to be best way to go with Chuck Roasts. Forgot to mention I have it set at 250, may bump it up to 275 after I wrap.

 

[CoolbreezeBBQ]

7.12 lbs. That's a beast!

Biggest one I’ve seen. I saw some nice big ones in there a week earlier. When I went back this week. There wasn’t any out, so I told the butcher to cut me a big one and he sure did.

 

[CoolbreezeBBQ]

Biggest one I’ve seen. I saw some nice big ones in there a week earlier. When I went back this week. There wasn’t any out, so I told the butcher to cut me a big one and he sure did.

Expensive too!!! Price of beef especially, but meat/fish in general here in Michigan is outrageous. Double or more compared to 2 years ago.

 

[CoolbreezeBBQ]

1 hour in at 250 IT 107

2 hours in at 250 IT 134

 

[Marknmd]

A lot of people say sliced is the way to go. Maybe go half and half? Best of both worlds...

 

[SmokinGame]

Darn, that must have been one large steer! Wonder what the rib-eyes look like?!?

Chuck roast is still on my list to smoke.

 

[eaglewing]

WOAH... That is a mother!!!!
Think about getting slices out of the long meat runs and shred the rest.
The slices will freeze the best with a little broth added too.

But HEY, it's your 'Mother', you do what you want. Good luck tonight!

 

[CoolbreezeBBQ]

Darn, that must have been one large steer! Wonder what the rib-eyes look like?!?

Chuck roast is still on my list to smoke.

I told him I wanted to do low n slow smoke with it, and wanted a big thick one. I’m sure this hunk of meat would normally be cut into two roasts.

 

[CoolbreezeBBQ]

A lot of people say sliced is the way to go. Maybe go half and half? Best of both worlds...

I always try some slices but end up shredding it, haven’t figured out a good way to slice against the grain on Chucks

 

[CoolbreezeBBQ]

3 hours at 250 on Traeger IT is at 146 probably gonna hit stall within next hour or two. These Q’Pellets are burning nice, hot, and clean, a little fast. Not much of a variance between Traeger pit temp and my ThermaPro probe I have in pit, been within 10-15 degrees of each other and 250 whole time. 7th long cook on this machine, and I’m very happy so far. Great looking smoker too.

 

[bauchjw]

Looking good! Probably almost half of the whole beef roll there! It’s going to be tasty!

 

[CoolbreezeBBQ]

4 hours at 250, IT at 163, if it doesn’t change much in next hour I’m wrapping and going up to 275, hoping to see a little better bark set in next hour

 

[CoolbreezeBBQ]

Sorry I think duplicate pic on that one, bark is getting better

 

[CoolbreezeBBQ]

Definitely hit the stall. At 166 IT after 5 hours at 250 gonna crank it up to 275 for an hour then wrap, bark is looking better

 

[CoolbreezeBBQ]

Just wrapped with some beef broth, at 173 IT

 

[CoolbreezeBBQ]

Back on, dropped to 166 IT Pit at 275

 

[CoolbreezeBBQ]

Last check before a few hours sleep, Chuck only at 178 Traeger at 283