Smoked Chuck?

Discussion in 'Beef' started by johnwash, May 7, 2015.

  1. johnwash

    johnwash Smoke Blower

    I got this cut i assume its supposed to be like an imitation point because it was called chuck deckle. Any ideas?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You can make pretty good burnt ends out of chuck roasts.
     
  3. johnwash

    johnwash Smoke Blower

     
  4. johnwash

    johnwash Smoke Blower

     
  5. johnwash

    johnwash Smoke Blower

     
  6. johnwash

    johnwash Smoke Blower

    How would i do those burnt ends
     
  7. johnwash

    johnwash Smoke Blower

    Ireally need help fast (have to start cooking early in the morining)
     
  8. darby1

    darby1 Newbie

    i do chuck roasts at about 180 on smoke for about 2hrs then wrap in foil put back on for 3 more hrs.
     
  9. johnwash

    johnwash Smoke Blower

    180 that seems pretty low
     
  10. darby1

    darby1 Newbie

    forgot that the last 3hrs I bump up the heat to 250
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking at the pictures of your pictures you have what our butchers call a 7 bone roast. These guys like low and slow for long periods of time, and benefit from a braise (place in foil with liquid). For turning it into burnt ends I would smoke it until the IT hitrs 185°, cut it up, sauce it in a  foil pan, cover and back into the smoker. Continue to cook until your sauce reduces and starts to char. I too would run the smoker at a low temp for most the cook. 180°-225°. Then once foiled raise the temp up.

    Here's a few links that I have on Seven bone roasts:

    Cream Can Seven Bone

    Seven Bone Roast

    Seven Bone in the oven
     
  12. johnwash

    johnwash Smoke Blower

    Can i do half burnt ends and half sliced
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You could, but that roast really is better if you take it to a pulling temp, not slicing. If you want to slice cook it to an IT of 185°. Slice what you want do burnt ends with the rest. For pulling temps you'd want to take the roast to 200°-205°
     
  14. johnwash

    johnwash Smoke Blower

    Can is cut a at 185 for burnt ends and leave on for pulling? Whats a gpod mop to go with this?
     
  15. timberjet

    timberjet Master of the Pit

    I love chuck roast and smoke it all the time. I smoke at 225 and foil at 165 or 170 internal. Chuck is even tougher than the toughest pork butt so you will want to take it to at least 205 nice and slow for pulling with a good long rest double wrapped with foil and a little liquid. Actually with this cut most of the time I use the crockpot or bring it in to the oven for the foiling stage. A good long braise helps to break down all that sinew in there. Use a drip pan and save all that juice to defat and add back in. It is the bomb. I sometimes inject with creole butter on the smaller ones because I just love the flavor combination of that and the spog. Salt, pepper, onion powder and garlic powder in equal proportions. Beef chuck has a real beefy flavor that you don't want to cover up too much. Good luck and take pictures.
     
  16. timberjet

    timberjet Master of the Pit

    I have never tried burnt ends with chuck but let us know how it turned out. Pulled Beef cooked long enough is every bit as good or better than the finest pulled pork.
     
  17. susieqz

    susieqz Smoking Fanatic

    i've just bot a chuck. it looks so much like butt, i'm gonna try treating it the same. a long slow overnight smoke.

    temps around  140., then up in the morning.

    not sure it will work tho.

    i do know butt smoked this way is the best ever.

    i'll lt you know.

    please post your methods n results in detail.
     
  18. timberjet

    timberjet Master of the Pit

    I bet you will be impressed suze. Let me know how it turns out.
     
  19. susieqz

    susieqz Smoking Fanatic

    you bet, timber. i miss talking to you.
     
  20. johnwash

    johnwash Smoke Blower

     

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