I was tight on time prepping for a big graduation party. I wanted to get the chuck roast good and smokey, then finish it up in the crockpot to shred for sandwiches the next day.
I started with three good sized chuck roasts.
I cut the roasts into evenly sized chunks and trimmed connective tissue and fat, so they'd smoke faster. Rubbed them with mustard and Pork Barrel BBQ, which tasted of herbs, pepper and seasoning without much sweetness to it.
Here they are panned and going in the smoker using Oak, with the trimmed pieces going in for fat, flavor and snacks...
Sneaking a peek before wrapping the trays in foil at 185° IT. Too much to do and time got away from me, or I would have wrapped at 160° IT.
They went in at 10:30 am and came out at about 12:30pm. Smoking at around 225°, the chuckie chunks had an IT of 209° in about 2 hours! They weren't falling apart, probably because I waited until IT 189° to wrap. I don't think they were able to steam long enough. But, that's ok since they're going in the crockpot next day and I wanted that smoke.
All of that meat in one bag, packed up for their big day tomorrow.
On the big day, chuckie went into the crockpot with Sweet Baby Rays sauce. After about 2 hours on high and 1 hour on low, it was shreddable. (May have been ready sooner, but this is when I had time to check.) The sauce carmelized nicely on the meat in the crockpot. Some pieces collapsed under the pressure of the fork, some came apart easily with two forks.
It was a big hit! The entire 7 quart crockpot full was gone, even with plenty of other food available. I would definitely do chuckie this way again!
Some of the other food I made for the party on this plate, (from 9 o'clock) Texas Chili Frito Pie, Pierogi Lasagna, Antipasto Tortellini Salad, Lemon Parsley Bean salad, meatballs, the pulled chuckie, and BB Ribs, ...
9 beautiful racks of Baby Backs...
Thanks to the great guys in chat for the advice and Z zippy12 for suggesting Chuckie for the Pulled Beef.
Thanks for looking!
I started with three good sized chuck roasts.
I cut the roasts into evenly sized chunks and trimmed connective tissue and fat, so they'd smoke faster. Rubbed them with mustard and Pork Barrel BBQ, which tasted of herbs, pepper and seasoning without much sweetness to it.
Here they are panned and going in the smoker using Oak, with the trimmed pieces going in for fat, flavor and snacks...
Sneaking a peek before wrapping the trays in foil at 185° IT. Too much to do and time got away from me, or I would have wrapped at 160° IT.
They went in at 10:30 am and came out at about 12:30pm. Smoking at around 225°, the chuckie chunks had an IT of 209° in about 2 hours! They weren't falling apart, probably because I waited until IT 189° to wrap. I don't think they were able to steam long enough. But, that's ok since they're going in the crockpot next day and I wanted that smoke.
All of that meat in one bag, packed up for their big day tomorrow.
On the big day, chuckie went into the crockpot with Sweet Baby Rays sauce. After about 2 hours on high and 1 hour on low, it was shreddable. (May have been ready sooner, but this is when I had time to check.) The sauce carmelized nicely on the meat in the crockpot. Some pieces collapsed under the pressure of the fork, some came apart easily with two forks.
It was a big hit! The entire 7 quart crockpot full was gone, even with plenty of other food available. I would definitely do chuckie this way again!
Some of the other food I made for the party on this plate, (from 9 o'clock) Texas Chili Frito Pie, Pierogi Lasagna, Antipasto Tortellini Salad, Lemon Parsley Bean salad, meatballs, the pulled chuckie, and BB Ribs, ...
9 beautiful racks of Baby Backs...
Thanks to the great guys in chat for the advice and Z zippy12 for suggesting Chuckie for the Pulled Beef.
Thanks for looking!
