Chuck Roast

Discussion in 'Beef' started by striding man, Jan 13, 2008.

  1. striding man

    striding man Smoke Blower SMF Premier Member

    I've got a couple small chuck roast on the ecb, this morning. Going to give it try and see how they turn out. I'm going to try and do some pictures to if I can figure it out.
    [​IMG]
    [​IMG]
     
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Looking good so far. [​IMG]
     
  3. looks good,what kind of seasoning did you use?
     
  4. striding man

    striding man Smoke Blower SMF Premier Member

    Thanks guys. Bryan the one on the left has Lemon Pepper on it , and the one on the right has a seasoning mix I throw together myself.
     
  5. camp_cookie

    camp_cookie Smoking Fanatic

    Smoked chuckie is good eats.
     
  6. glued2it

    glued2it Master of the Pit

  7. kookie

    kookie Master of the Pit OTBS Member

    Looking good. Should be some good eats.

    Kookie
     
  8. flash

    flash Smoking Guru OTBS Member

    Looks good Glued and striding man. Here is my first attempt at a chuck and my best.

    http://www.smokingmeatforums.com/for...ht=Chuck+Roast

    Now the two I have done after this one, have been mildly disappointing. The first one, I used water in the pan, it pulled great at 200º. The second one I did, I used sand. Great flavor, but it did not pull at all. The last one I did, went back to water and PART of it pulled, part of it did not. [​IMG]

    Doing alittle reading on Chucks, it appears there are several different cuts. I am finding that some butchers have no idea which cuts they are labeling Chuck Roast, but are some more prone to pulling and some more prone to slicing as Glued2its post showed??

    No intent to derail Striding man.
     
  9. camp_cookie

    camp_cookie Smoking Fanatic

    Well, in the spirit of posting past chuck roasts [​IMG] :
     
  10. striding man

    striding man Smoke Blower SMF Premier Member

    Well, i just pulled them off. wrapped in foil and in a towel right now. Let me know what you think.
    glued2it, Flash and camp_cookie great looking chucks.
    Flash no problem. I enjoy everyones input and pics.
    [​IMG]
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Well..it's a MIGHTy small pict...but from what I can discern- looks purty good!
    Maybe WonkaVision would help? ;{)
     
  12. striding man

    striding man Smoke Blower SMF Premier Member

    Richtee, are you making fun of my little pictures?[​IMG] Ha! Ha! trying to figure this out. Lets try this one.
    Hey that worked! Now you can actually see them!
     
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    AHHH. Much better!! Looks good.[​IMG][​IMG]
     
  14. flash

    flash Smoking Guru OTBS Member

    Good, glad to hear it. Just trying to get more consistant with my Chuck smokes being there seems to be several different chuck cuts.
    You appear to have a 7 bone "center cut chuck", suppose to be a tough cut of meat, so really would like to hear how well it cuts or pulls.

    As to the small photos, make sure you are not using your thumnail photos as you posting URL's. Explode them full size first then copy that URL. [​IMG]
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Yes...and yes...and YES!!
     
  16. striding man

    striding man Smoke Blower SMF Premier Member

    Flash the one with the 7 bone as you called it does look like it might be a little chewy. Guess I'll find out here in a bit. We get a 1/4 beef from a friend so until the paper is taken off I don't know what they look like. I may end up saving those for the oven and buy one I can see for the smoker.
    Flash just finished eating and the roast with the 7 bone in it wasn't very chewy at all. I sliced them both across grain about 1/4" thick. Pretty good stuff if I say so myself!
     
  17. capt dan

    capt dan Master of the Pit OTBS Member

    Well since everyone is sliding a few chuck pics in here!



    and here is the hunk cut in half.

    . About time to do some more.
    Next scheduled beef smoke is an 11 lb ribeye roast. Maybe next sunday!
     
  18. flash

    flash Smoking Guru OTBS Member

    That's good. I don't expect any that we smoke to be tough or chewy per se. None of mine were. But when I go to 200º internal, I would think they would pull. I just have found out that some of the chucks I have done, do not seem to pull while others will.
    What was your final temp when you took it off smoker?
     
  19. striding man

    striding man Smoke Blower SMF Premier Member

    Flash i think it was in the 160 degree range. I put it in foil and wrapped it in a towel for about 2 hours, then it went into the oven to reheat at 350 with some taters for about 1/2 hr.
    Capt Dan that sure looks yummy. Mmmmmmmmmmmmmmmmmmm
     
  20. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking Qviews![​IMG]
     

Share This Page