Chuck Clod Q-View

Discussion in 'Beef' started by arnie, May 30, 2011.

  1. arnie

    arnie Smoking Fanatic

    19.17 lb Chuck Clod $2.99/lb from Fairway

    Front view

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    Back view

    I cut the chuck clod in half, rubbed it with Jeff’s Naked Rib Rub, and put it in Zip-Lock bags in the refrigerator for 24 hours.

    At 9:00 PM I put the smaller of the two pieces on the top rack with the Maverick ET-732 in it and the other piece on the 2nd rack with the AmeriQue temp probe in it. The AmeriQue was 68 and the meat was 37⁰. I put a drip pan on the bottom rack with a can of Cherry Dr. Pepper in it. Then I set the AmeriQue to 225 and the temp probes to 200⁰. I used 2 oz of hickory and 1 oz oz cherry

     

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    I removed the top piece of chuck after it had been in a stall at 165 for 3 hours

     

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    I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.

    I let it rest for 5 hours before slicing it up. It was quite juicy, but the collagen hadn’t even started to breakdown.

    Ready to serve. The bowl on the left is the discard pile

     

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    At 3:00 PM the bottom piece of meat was still at 185. We had to leave so I removed it from the smoker. I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.

     

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    After letting the chuck rest for 3 hours I removed it from the cooler and began pulling it. For the most part the collagen had broken down. It was still almost too hot to handle and quite juicy. It wasn’t tender enough to shred with the bear paws, but it pulled fairly well by hand.

    I had a very hungry group of people to feed so I did not get a picture of the shredded beef.



     

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  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice money shot!  good smoke, through and through, Arnie!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious, nice bark!   [​IMG]
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks great and yummy

    thanks
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    18 hours in the smoker and still not tender?  Is that common with a chuckies?
     
  6. roller

    roller Smoking Guru SMF Premier Member

    It looks good.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks good!!

      Craig
     
  8. Very nice!
     
  9. arnie

    arnie Smoking Fanatic

    It was tender, just not total fall apart tender.

    If I would have taken it to 200 it would have fell totally apart

    Good flavor. Kinda like smoked pot roast
     
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    looks good to me!! I'll have a sammie please
     

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