Chuck Roast

Discussion in 'Beef' started by reddog, Aug 1, 2008.

  1. reddog

    reddog Fire Starter

    I think I am going to smoke my 2nd Chuck. Tonight I am going to dry rub with salt,pepper,garlic and wrap it up and into the ice box. Then Sat Morning I am going to marinade the beef in a dark beer with onion and brown suger. I think I will reserve some of the marinade the next day and reduce it down for a dipping sauce. I am going to smoke it with apple wood on Sunday to about 195 and wrap it up put it in a cooler for an hr or two then stand back.
    I hate that I can't give step by step qview. I soon will have the technology.
    What are you smoking the weekend?

    Mike[​IMG]
     
  2. flash

    flash Smoking Guru OTBS Member

    Sounds great, what type of chuck are you using?
     
  3. reddog

    reddog Fire Starter

    3.5" Angus Beef Bonless Chuck Roast. If I may, what would you use?
     
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    Chucks are lean, so obviously don't over cook it. Medium rare is the desired outcome in my house. I also like to inject them the night before. Helps the flavor of the seasoning even out. I also let mine chill after smoking, over night, to be sliced the next day for sammy's; if possible.
     
  5. cheyman

    cheyman Fire Starter

    Im a big fan of dark beer, but I have never used it for anytype of cooking. Besides the chuck is there any of meats that may be tastee marinaded in dark beer?
     
  6. geek with fire

    geek with fire Master of the Pit OTBS Member

    I like a dark beer for a brisket mop. I think any beef cut would be good with dark beer.
     
  7. cheyman

    cheyman Fire Starter

    Oh man, I think I need to start smoking some beef!!!
     
  8. reddog

    reddog Fire Starter

    Next time you marinade with a dark beer, save some and bring it to a boil and cool down for digging. Of course I have apple cider and others in the mix, but I think it very tasty.
     
  9. flash

    flash Smoking Guru OTBS Member

    Well, there are many different chucks. And our butchers call all of them Chuck Roast. [​IMG]

    http://www.foodsubs.com/MeatBeefChuck.html

    According to my butcher you want to use the Underblade if you want to PULL the meat. Others are good for slicing. I know I have had some in the past pull easy, some partial pull and some won't pull at all.
     

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