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Smoked beef chuck

BarbarianFoodie

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Joined Jul 9, 2020
Hey all Barbarian here checking in.
It's been a while, I hope everyone has been good.
Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas
I seasoned it up last night with salt, pepper, coriander, celery, mustard, onion, garlic, smoked paprika, chipolte and a bit of cane sugar. Stuck it in the fridge over night and got it on the smoker around 7 this morning.
Here is the first picture, I'll update along the way
20220730_074626.jpg

20220730_083624.jpg
After an hour I had to rotate a few around away from the fire
20220730_094630.jpg
Got the veggies cut and ready with some EVOO and some more seasoning they will go in the smoker right by the fire to caramelize a bit.

20220730_100457.jpg
It's after ten so time to bring on a South Dakota Martini

20220730_101427.jpg
A picture of my setup

20220730_101442.jpg
Veggies are in under the meat catching drippings
20220730_101523.jpg
I want to tear into it now it looks and smells amazing.
I'm shooting for a smoked prime rib flavor on a tender shredded beef 20220730_110358.jpg

Not sure if anybody noticed but I snuck a 2 lb eye of round roast in there (the Lil guy in the center) pulled it and it's resting for dinner

20220730_114508.jpg

Chuck is in with the veggies, beef stock, w. sauce and cabernet

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Eye of round

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Dinner, coleslaw and cheese curds

20220730_140537.jpg

All foiled up and now comes the waiting game

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12 hours later, fork tender and beautiful smoke ring

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Pulled up and ready to chill

20220730_185714.jpg

Separating the fat off of the au jus

Well folks that's about the end of it until the wedding hope you enjoyed!
 
Last edited:

thirdeye

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I'll be tuning in for the play by play action.
 

BarbarianFoodie

Fire Starter
Thread starter
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Joined Jul 9, 2020
I'm shooting for a smoke at 250° until I hit stall around 170- 180, then I'm going to be putting them in aluminum pans with onions peppers celery beef broth red wine and Worcestershire sauce cover in foil and take them to 190-210 when they are tender to the probe they will come out to rest.
 

BarbarianFoodie

Fire Starter
Thread starter
31
55
Joined Jul 9, 2020
Hey all Barbarian here checking in.
It's been a while, I hope everyone has been good.
Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas
I seasoned it up last night with salt, pepper, coriander, celery, mustard, onion,garlic, smoked paprika, chipolte and a bit of cane sugar. Stuck it in the fridge over night and got it on the smoker around 7 this morning.
Here is the first picture, I'll update along the way View attachment 639111
After a hour had to move a few away from the heat 20220730_083624.jpg
 

bigfurmn

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Joined Feb 25, 2016
Damn a Brian Melt with beef…. Sounds tasty to me. How did the food go over with the newlywed’?
 

DRKsmoking

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Joined Jan 27, 2021
Thats a big feed of beef. Nice
And your supper plate looks good also.

Hope everything went well with the shin dig

David
 

tbern

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Joined Dec 27, 2015
that looks so good!!! nice job!
 

Brokenhandle

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Joined Nov 9, 2019
That's a whole lot of scrumptious looking beef! Too late to crash the wedding? Lol

Ryan
 

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