7.75 lb. cross rib chuck roast w/3-4-5-6 marinade

Discussion in 'Beef' started by richoso1, Jan 14, 2010.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    3-4-5-6 marinade for cross rib Chuck Roast

    3 tablespoons Lee & Perrins Worcestershire sauce
    4 bottles of light beer (2 Bud lites & 2 Bud lites lime)
    5 tablespoons Mad Hunky general rub
    6 fresh squeezed limes
    7.75 lb. chuck cross rib roast
    Mix dry rub with beers before putting into pan.

    At 7.75 pounds, this is the largest chuck I’ve ever smoked. I hope it smokes without too much of a stall; I’m in between this morning’s storm and one on the horizon. I put the roast in a disposable pan and added the marinade. I then let the foiled pan sit for 12 hours in the fridge, and then I turned the roast over for equal exposure to the marinade. Total time in marinade was 24 hours.

    I set the GOSM at 225° using mesquite chunks, and I gave this steroid roast 4 1`/2 hours before I inserted the meat probe into the thickest section. At which time it read 148°. I continued smoking until internal temp hit 153°, and then removed the roast from the smoker. I didn’t foil it, letting it cool naturally.

    The flavor was robust, and the rub complimented the roast. Please forgive the pics, I’m not used to shooting in the dark... with a camera. Texture was tender, and the meat was moist with a beer back flavor. Thanks for checking out today’s Q and tonight’s dinner.

    AMF (Adios my friend)
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man, Rich that looks and sounds good.[​IMG]

    Nothing wrong with the pics either.
  3. bmudd14474

    bmudd14474 Guest

    Looks good Rich [​IMG]

    Im waiting for those storms to roll into nor cal also.
  4. treegje

    treegje Master of the Pit

    Wow excellent job, that had to be good [​IMG]
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Nothing more to say.
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    That's a big ol chuck roast for sure. I'm curious, did you like the medium cook and sliced? OR if you had a do-over would you cook to a pulling temp? Why?

    either way looks like a great smoke!
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's one great looking roast, Rich! Sounds like you found a winner with that marinade.
  8. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Now that looks awesome. Nice job...[​IMG]

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