Chuck steak

Discussion in 'Beef' started by hillbillysmoker, Jun 3, 2007.

  1. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    This weekend's smoke consisted of two chuck steaks taken to 190 degrees and FTC for two hours for pulling.



     
  2. kueh

    kueh Meat Mopper

    Cool. I was contemplating on trying the chuck for smoking, but wasn't sure if the results. Guess anything is better with a bit o' smoke in it.

    Anything used as a rub, marinade, or injection ?
     
  3. msmith

    msmith Master of the Pit OTBS Member

    Looks very good Hillbilly good job.
     
  4. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    That looks awesome!
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Awsome Hillbilly! You go boy!
     
  6. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Awesome lookin results [​IMG][​IMG]
     
  7. Please excuse my ignorance. Is that just a basic chuck roast cut?
     
  8. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    how about chuckin' some this way, looks good
     
  9. deejaydebi

    deejaydebi Smoking Guru

    A roast is cut thicker than a steak but I believe it's the same piece of meat. Around here most of the roasts are getting as thin as steaks used to be.
     
  10. Thanks Debi,

    Well as of now we can get them nice and thick around here so I might be giving it a go next weekend. I've got the itch now.
     
  11. deejaydebi

    deejaydebi Smoking Guru

    They cook alot faster here's a guide.

    Chuck Roast (Sliced Rare) -225° F to 250° F -1 hour per pound 125° F internal
    Chuck Roast (Sliced Medium) -225° F to 250° F -1.25 hours per pound 155° F internal
    Chuck Roast (Sliced Well Done) -225° F to 250° F -1.5 hours per pound 185° F internal
    Chuck Roast (Pulled) -225° F to 250° F -1.5 hours per pound 195° F internal

    Here's the whole guide:

    http://www.deejayssmokepit.net/Downl...emperature.pdf

    Have fun!
     
  12. capt dan

    capt dan Master of the Pit OTBS Member

    Hillbilly, that looks awesome. Could you please share the recipe/technique with us?

    I buy and grill "chuck eyes steaks" all the time. They are fairly cheap, and when marinated and seasoned well, I enjoy them as much as a rib eye or T bone, without spending all the money of the Choice cuts.

    That pulled chuck pic is makin me seriosly crazy!!


    Nice job!
     
  13. rip

    rip Smoking Fanatic

    Yeah what Capt Dan said. Please!
     
  14. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Really rather simple. I slather with honey mustard and apply rub. Then wrap in saran and refrig over night. I smoke the next day with hickory at a cabinet temp of 225 until it reaches 195-200 (found a little hotter is better). Then FTC with a good spritz of apple juice for several hours. I have gone from 2 hrs to 4 hrs in the foil and longer seems better. Temp maintains and it is still hot and with the longer foiling is very tender.
     
  15. wavector

    wavector Smoking Fanatic

    I guess "FTC" means Foil Towel Cooler.
     
  16. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    That is correct FTC= Foil, Towel, Cooler. Although sometimes I just foil and towel and place on my oven racks in my stove with no heat until ready to work with it.
     
  17. richtee

    richtee Smoking Guru OTBS Member

    Nice work there, 'Billy. Man, I realize few post their mistakes but I GOTTA believe there are VERY few of those among SMF regs!

    Well done!

    On edit: never seen this post before..it was before I joined, and was still usually putting wood on the coals too early... I LOVE THIS PLACE!
     
  18. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Hillbilly that looks darn tasty. Keep up the good smoke.[​IMG]
     
  19. raypeel

    raypeel Meat Mopper

    Very nice Hillbilly. I've got 2 I need to try out.
     
  20. capt dan

    capt dan Master of the Pit OTBS Member

    Now ya went and done it hilbilly. Stopped in to see my butcher today(and drop off a pulled pork butt sampler). I told him I was gonna hafta smoke me a chuck roast this sat while the wolverine are beating on the buckeyes[​IMG] ! He walked me over to the cases of Chuck and said which one do ya want. "whoa", I said. "i am NOT smokin that whole chunk of carcass there". He just laughed and asked me how big of a chunk I wanted to try. Come to find out that Chuck steaks are on sale this week for about $ 2.69 a lb. I told him to keep an eye out for some good looking stuff about 4-5 lbs. He said he had to cut up at least 15 or more of them great big pieces into chuck steaks and chuck eyes( my favorite steak to grill for very little money), and would keep the best lookin chunk out for me to get on friday.

    I can't wait, I guess them little pulled pork samplers are starting to pay off. He said he would only charge me $2.49 a lb.

    My question is this, is a 5lber gonna be too big, should I ask him for a 3-1/2 or 4 instead?[​IMG]
     

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