7 Bone Chuckie

Discussion in 'Beef' started by flash, Apr 29, 2009.

  1. flash

    flash Smoking Guru OTBS Member

    We don't see these much in my part of Florida, so on a return trip from North Carolina at one of the local Harvey's in Georgia we found a 7 bone Chuck that I wanted to try smoking in the GOSM.

    7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast

    7-bone steak = center chuck steak Notes: This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible.

    My plan was to marinade it in a Adobo Chili Cilantro and then add some rub and spices to it.

    My wife found this deep stainless steel pan while we were camping. I've seen them in Buffet Lines with the hot water underneath them to keep food warm. Seems perfect for all types of meats and rubs. [​IMG]

    After the night long marinade I broke out these spices. Them MDM and Everglades were the main ingredients. The McCormicks Season All Crustings Blends we had on some Chicken the MIL made when we were visiting her in NC. Both Mrs Flash and I love it, but it is really better suited for baking, but I figured "what the heck".

    Fired the smoker up to 235º and figured around 5 hours or so. The smoke was thin and blue. I used Cherry and Pecan for this smoke.

    Around 3 1/2 hours it was looking pretty nice.

    At 160º I proceeded to wrap the chuck in foil and it stayed there for another 1 1/2 hours. At 210º internal, I removed it and wrapped it in a towel and popped it in the cooler.

    I was wondering how it would pull as I have had some just refuse to do so, but never doing a 7 bone Chuck didn't know what to expect.

    It actually pulled rather well. I wish I had a meat cleaver, but I am not paying $60.00 for one. It was quite tasty. A mixture of tangy with a little bit of a hot kick due to the Everglades Heat.

    MMMMM. Turnips, Greens, Candy Corn with a little Red Wine. Excellent
  2. rivet

    rivet Master of the Pit OTBS Member

    That's a fine looking meal there, and gotta love the everglades heat seasoning. Good stuff. Thanks for posting!
  3. straightupnobs

    straightupnobs Smoke Blower

    Looks delicious .... i may have to puul a chuck outta the freezer next week while i'm off & experiment.
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice chunk o' beef Flash....looks deeeeelicious!!!
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Good looking chuckie. I am over due a smoke! Gotta grab something from the freezer. Hmmm Maybe ribs.
  6. porked

    porked Smoking Fanatic

    That REALLY looks good, gotta try it. Thanks.[​IMG]
  7. jack2u2

    jack2u2 Smoke Blower

    Don't see those around here, either. Looks like you done well! I wouldn't turn down a plate of that!
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! [​IMG]

    It's going to be chuckie time at my house again soon.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    that some good looking beef. I use everglades sometimes. zatarains alot also. Next time try some Jamacian jeck seasonings (its not that hot) just good favor [​IMG]
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member



    I've got two Chucks wrapped up in the fridge with Reds dry rub. I'm gonna put em to the smoke in the morning and make pulled beef with em. I'm glad I already have them...... after seein this post.... I'd be makin a trip to the grocery store anyway.
  11. drlouis

    drlouis Smoke Blower

    that looks fantastic!

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