I've smoked a couple of chuck roast in the past and we enjoyed them as I recall but I don't remember much other than that so I have to assume they didn't blow my socks off ... But this one did. Wife snagged a small chuck last week so I figured I'd try a smoke/braise combo thingy (That means I don't really have a plan...so I made it up as I went while researching the inner webs...)
Started with a 1.68 lbs chuck roast.
light layer of Avocado oil
modest layer of AP rub
second layer of Brookshire's 903 seasoning (3 salts & 9 peppers according to the label
)
Fired up the Yoder 640 with 100% hickory pellets and set it for 225° - Into the tank!
Made up a braise with:
2 cups beef broth
1/2 yellow onion coarsely chopped
4 gloves garlic coarsely chopped
Dash of Worcestershire sauce (I had to spell check that!)
1/2 stick of butter
melted the butter with the onion & garlic in a sauce pan and let them simmer for a few minutes then added the rest and allowed it to simmer for about 20 minutes.
After 2 hours in the Yoder I added the pan of braise to allow it to absorb a little smoke
After 1 hour like this I bumped the cooker temp to 250° for another hour.
Brase pan ran it for 2 hours (4 hours total smoke time on the chuck) before placing the chuck into the foil pad and covering it. IT on the chuck was in the 145 range when I put it in the pan and covered it with foil.
Bump the cooker up to 275° for 2 hours and then took a peak to see what was going on?
This puppy was done! IT of 208°/210° and just so tender. Beautiful aroma coming out of that pan!
Pulled it from the cooker and took it to the house to allow it to rest for a few hours in the oven @ 175°
Cutting board money shot!
This was lights out, succulent & moist with a wonderful smoked aroma and savory flavor.
So, now I got this killer chunk of meat with no other plans - wife saves me.
She made some killer coleslaw with some diced jalapeno and diced some fresh onion and we made street tacos with chuck, coleslaw, onions, with a drizzle of Stubb's BBQ sauce. Oh I saved the braise as well. Hope to do something with it in the next day or two.
This was good!
Hope everyone's having a great weekend! Happy smoking!
Started with a 1.68 lbs chuck roast.
light layer of Avocado oil
modest layer of AP rub
second layer of Brookshire's 903 seasoning (3 salts & 9 peppers according to the label
)
Fired up the Yoder 640 with 100% hickory pellets and set it for 225° - Into the tank!
Made up a braise with:
2 cups beef broth
1/2 yellow onion coarsely chopped
4 gloves garlic coarsely chopped
Dash of Worcestershire sauce (I had to spell check that!)
1/2 stick of butter
melted the butter with the onion & garlic in a sauce pan and let them simmer for a few minutes then added the rest and allowed it to simmer for about 20 minutes.
After 2 hours in the Yoder I added the pan of braise to allow it to absorb a little smoke
After 1 hour like this I bumped the cooker temp to 250° for another hour.
Brase pan ran it for 2 hours (4 hours total smoke time on the chuck) before placing the chuck into the foil pad and covering it. IT on the chuck was in the 145 range when I put it in the pan and covered it with foil.
Bump the cooker up to 275° for 2 hours and then took a peak to see what was going on?
This puppy was done! IT of 208°/210° and just so tender. Beautiful aroma coming out of that pan!
Pulled it from the cooker and took it to the house to allow it to rest for a few hours in the oven @ 175°
Cutting board money shot!
This was lights out, succulent & moist with a wonderful smoked aroma and savory flavor.
So, now I got this killer chunk of meat with no other plans - wife saves me.
She made some killer coleslaw with some diced jalapeno and diced some fresh onion and we made street tacos with chuck, coleslaw, onions, with a drizzle of Stubb's BBQ sauce. Oh I saved the braise as well. Hope to do something with it in the next day or two.
This was good!
Hope everyone's having a great weekend! Happy smoking!
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