Chuck Underblade w/ Qview

Discussion in 'Beef' started by cheyman, Aug 2, 2008.

  1. cheyman

    cheyman Fire Starter

    Well, I have yet to attempt any beef, and after I saw a thread from Reddog, and advice from Geek w/ Fire, I decided to try. So I went out this morning and got a cuck roast. I bathing it with Beamish, brown sugar, garlic salt, S&P and chopped onion. I plan on mopping it with the bath.

    Got the meat from BJ's

    For the bath

    Going to soak it over night. I also injected it with some Beamish.
  2. flash

    flash Smoking Guru OTBS Member

    Are you going to attempt to pull it? This is the chuck my butcher reccomended for pulling, so I will be following this thread, as I have two of them in the freezer.
  3. cheyman

    cheyman Fire Starter

    I'm not sure yet. I read that this was good for pullin' but I think I'll just see how it comes out & decide then. I'm pretty flexible either way.
  4. flash

    flash Smoking Guru OTBS Member

    It will be good either sliced or pulled. I just found out there are 7 types of chucks and have done several of them to find out some pulled, some partial pulled and some didn't pull at all. Either way they were still tasty. [​IMG]
  5. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Good luck brother keep us posted
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Brine looks really good. Didn't notice a fat layer on it, how lean was the cut? May want to wrap some bacon around it to give it some fat ... IMHO [​IMG]
  7. cheyman

    cheyman Fire Starter

    I'm 3 hours in to my smoke. I reduced the marinade and have been mopping it every 45 mins. Temp is 151. I'll take a pic next mopping.
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Sounds good. Waiting for the pics.
  9. cheyman

    cheyman Fire Starter

    Ok here's the beef. temp is 153. 3 hour 20 mins into. When should I take it off? 175? Higher?
  10. flash

    flash Smoking Guru OTBS Member

    175 would be good for sliced beef. Not sure if you removed it sooner, it may still be alittle on the tough side. [​IMG]
    Looking forward to your report.
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Yum, that's a good looking smoke right there. Can't wait to hear the results. [​IMG]
  12. tpicki

    tpicki Fire Starter

    Looks awesome! I wanna se sliced pics!

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