Stocking Up With Some Chuck

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the dude abides

Master of the Pit
Original poster
OTBS Member
Jul 12, 2008
3,525
39
Des Moines, Iowa
Back again with another 3.25 lb Chuck Pot Roast. My stash in the freezer is down to one bag and today looking to be the only day in the next couple of weeks I'll get a chance to cook, might as well get it done.
ry%3D400


A little fattier than normal. But I guess that means it'll just have more flavor, right?
ry%3D400


Did my usual of EVOO and Montreal Steak Seasoning
ry%3D400


Got her all wrapped up tight in Saran Wrap and foil and off to bed for the night
ry%3D400


Cleared off part of the patio to make some room for the smoker. Still a lot of snow on the ground from the storm we had a couple weeks back. Only had one day above freezing since then. 20*F when I started this morning with hardly any wind to speak of.
ry%3D400


Minion Method using Seven Oaks lump with a 50/50 mix of oak and cherry chunks.
ry%3D400


This one about split in half the long way when I went to put it on the grate. Maybe the EVOO had something to do with the fat in the roast coming apart? Does anybody know anything about that? It didn't seem to be that "loose" last night.
ry%3D400


next to another Dudestrami http://www.smokingmeatforums.com/for...threadid=85935
ry%3D400


Let the waiting game begin. I'm having trouble telling what's smoke and what's steam.
ry%3D400


Looking good. A couple hours in when I set the probes. Look at the steam rolling off that sucker. Making me hungry.
ry%3D400


Going to cook to 165*, foil, and take it to 205*, rest and pull.

Thanks for watching. I'll get some more pictures up later.
 
Looks good Dude! It looks like that split occured where two muscle bunches were joined together - I would hypothesize that as the connective tissue and fat relaxed and let go, it opened up. Kinda like California and the San Andres fault... lol.
 
Well we're 6 hours in and the pastrami hit 165. The chuck is still at 159. But to save myself another trip outside I decided to foil now and add a little apple juice. Back on the smoker til 205*

It's looking really juicy, proabably don't need to add the juice. I usually don't and it's fine, but just thought what the heck.

ry%3D400
 
Looks Good Dude...
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We are supposed to get hit with a Big Snow between now and Christmas Day...
 
Ya, I'm here, been awhile.

Gona try some strami soon, need to research,try and drink some beer.
My dots LOVE strami sandwich's, spose I need to make some for them, ben lazy lately.
 
Nice looking chuck....You got it rollling today....

Man,your WSM looks good....I am afraid to show mine anymore....10 years and still kicking butt though....
 
Man your chuckie looks great and I bet it's gonna be some good eats too.
 
Thanks everyone. And Flash, I assume you're talking about the snow?


Finally, this sucker is finished. Put it on the smoker about 10am, hit 205* about 7:30pm. Then I let it sit wrapped in the foil in a cooler wrapped in towels for about and hour and a half. One of the longest chuck smokes I've ever had. Either way, it turned great. Very juicy, nice deep penetrating ring and it just fell apart.

Here's a shot out of the foil
ry%3D400


all pulled
ry%3D400


and after I got it all vacu-bagged. I had 6 bags estimating about a third pound per bag.
ry%3D400


That'll tide me over for a few weeks. At the very least it'll be there to take care of the cravings. So I've got this, some pulled pork and some pastrami for lunches for a while.

Thanks for checking out my Q.
 
I saw the 1.99 /lb price on the label ?WTF? then I saw post was 8 yrs old.

Dang, our local small town store any cut of "Chuck Roast" goes for $6.09/ lb for more than a year now, and never goes on sale GRRRRRR.

At the local lone butcher shop, even higher.

But, good thing, they do put bone in Rib Steak and Strips, and slightly Porterhousish T bones on sale regularly for $5.99, often even $4.99, then we stock up.

Marc
 
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