First Time Chuckie FINISHED PICS!!

Discussion in 'Beef' started by bluebombersfan, Jun 4, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]

    I decided to try out my first chuckie tomorrow and just had a few quesitons.  I picked up a five pound boneless blade roast, it's what the guy gave me when I asked for a chuck roast.  Now just wondering what I should rub it with before it goes in the fridge for the night?  I have always used Jeff's rub on my pork shoulders but does anyone have suggestions for beef?  [​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I keep it pretty simple with beef: salt, pepper, a little heat (red pepper flake, cayenne). If you want to step it up, Montreal Steak seasoning is a nice addition.
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

      That would be my suggetion. Maybe some onion, and garlic powder also.

    Simple is better with beef JMO

    Don't forget the Qview
     
  4. X2 on the Montreal steak seasoning...also some powdered garlic... powdered onion and fresh ground black pepper to the mix. I skip the salt until finished...[​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I used various rubs on Beef, and they were all good.

    The main thing I do is Worcestershire (Thick) before the rub on Beef, and Yellow Mustard before the rub on Pork.

    My 2 Piasters.............

    Bear
     
  6. I've used that cut before and I think they called it a chuck roll at my store. It can dry out easily maybe try wrapping it in bacon. I agree with the other posts, KISS with beef. Bear's Thick Lean and Perrins technique serves me well.
     
  7. thebarbequeen

    thebarbequeen Smoking Fanatic

    I've done a bunch of chuckies. I season beef differently than pork, but with chucks it's really open season. I do Italian, Mexican, or good old garlic, salt & pepper (and old bay, always gotta have my old bay); I've also tried marinating rather than rubbing, but the taste was a little too subtle.  The one thing I would add is to cook it a good long time, I've started foiling mine at around 170 and taking them up to 190 or 200, if I want to be able to pull them. Sometimes those connective tissues can be stubborn about breaking down. Check to make sure it's as tender as you want it before you take it off, or you can also finish it in a crock pot or oven. I've posted a few, there's plenty of posts on them.  You will love your chuck! A super versatile "leftover", I usually smoke them just for using in spagetti sauce and mexican dishes, we had pulled sammies for dinner last night.  It freezes great. Have fun! Cheers!
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks alot for the help.  Any approx on how long to smoke for??? 
     
  9. smokinal

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

    I keep it simple on beef too. Worsty, & SPOG. Go by temp not time, cook just like a pork butt. Figure about 1.5 hours per pound estimated finish time.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    You can keep it simple, but if you like it a bit hot this is a good rub

    oil it then rub with

    3 tablespoon ground black pepper
    2 tablespoons table salt
    1 tablespoon granulated white sugar
    1 tablespoon onion powder
    2 teaspoons mustard powder
    2 teaspoons garlic powder
    2 teaspoons chili or ancho powder
    1 teaspoon chipotle or cayenne powder

    I wrapped with clean wrap  

    over night
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Set the alarm clock for 6 am and preheated my MES.  Then I rubbed down the chuckie with Worcertershire sauce and found a crushed peppercorn and garlic rub in the spice rack adn gave it a light coating.  I added the meat at 7am and the smoker has been steady at 240 for most the morning.  I have opened a few times to baste it so it doesn't dry out at 12:15 the IT is already 158!  I guess it will be ready alot sooner that I thought.  I don't have any pictures yet but will take some before it's foiled.  Thanks for all the tips!! 
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds good

    Bring on the  [​IMG]    Qview   [​IMG]
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Your right, I just ran out and snapped a few!!

    [​IMG]

    In the drip pan I put half an onion soup packet, a few cut up garlic cloves and water.  Already had to add a bit more water.

    [​IMG]
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    WOW..........That's a nice lookin chucky! Thanks for the pics [​IMG]

    Looks like you're on your way to a nice meal  [​IMG]
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Fantastic!

    You made Chuckie Proud!!

    Todd
     
  16. smokinal

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

    Awesome looking chuckie!   [​IMG]
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    Very nice looking Chuckie. Congrats man 
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks good and yummy

    thanks for the Qview
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lookin' really good there BB!!!

    Don't forget some Qview of slices, and maybe some close-ups too(AKA BearViews) !!!

    Thanks Bear
     
  20. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    That's looking good!'
     

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