I’m still venturing out and trying new things to smoke. Ive been wanting to try a chuck roast for awhile. They look so good, like a mini brisket!
I started out with a 3.9 LB choice grade chuck roast with some nice marbling. I just gave it a rinse, no trim, no binder, and a heavy dusting of my seasoning. The pic is after a 30 minute rest with the rub on it. I didn’t want any sweet, just something with a little heat to compliment the beef flavor. Fresh ground black pepper, smoked sea salt, smoked paprika, ground red pepper, garlic powder and some ground celery seed made for a nice color and texture.
I had the UDS maintaining 250degrees with cowboy lump, and pecan and cherry chunks of wood for my smoke.
This is after 3 hours in the smoke.
I smoked it to 165 (bark was already setup nice) and then wrapped in foil with a little Worcestershire sauce and a good squirt of parkay squeeze butter. I let it finish to 207 degrees and the temp probe went in all over like warm butter. I let it rest for an hour. I couldn’t stand it any longer lol had to slice it up. This was one of the juiciest cuts of meat I’ve cooked. It passed the brisket tests. I could pull a slice apart with no tugging, and I could hang a slice from the knife and just about have the ends hang down and touch each other. I was more than pleased. The wife and I loved it. Which is saying something for her. She isn’t a big fan sweet meat, and nothing too spicy or salty. The rub had a little heat to it, just enough to leave some heat on the pallet. The beef flavor really shown through, with a texture that just melts in your mouth. It even had a nice little smoke ring to go with it. All in all I am happy with my first Chuckie. Next time I want to try some poor boy burnt ends with a Chuckie!
I started out with a 3.9 LB choice grade chuck roast with some nice marbling. I just gave it a rinse, no trim, no binder, and a heavy dusting of my seasoning. The pic is after a 30 minute rest with the rub on it. I didn’t want any sweet, just something with a little heat to compliment the beef flavor. Fresh ground black pepper, smoked sea salt, smoked paprika, ground red pepper, garlic powder and some ground celery seed made for a nice color and texture.
I had the UDS maintaining 250degrees with cowboy lump, and pecan and cherry chunks of wood for my smoke.
This is after 3 hours in the smoke.
I smoked it to 165 (bark was already setup nice) and then wrapped in foil with a little Worcestershire sauce and a good squirt of parkay squeeze butter. I let it finish to 207 degrees and the temp probe went in all over like warm butter. I let it rest for an hour. I couldn’t stand it any longer lol had to slice it up. This was one of the juiciest cuts of meat I’ve cooked. It passed the brisket tests. I could pull a slice apart with no tugging, and I could hang a slice from the knife and just about have the ends hang down and touch each other. I was more than pleased. The wife and I loved it. Which is saying something for her. She isn’t a big fan sweet meat, and nothing too spicy or salty. The rub had a little heat to it, just enough to leave some heat on the pallet. The beef flavor really shown through, with a texture that just melts in your mouth. It even had a nice little smoke ring to go with it. All in all I am happy with my first Chuckie. Next time I want to try some poor boy burnt ends with a Chuckie!
