<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center><font face="Arial"><font size="3"><font color="maroon">Howdy everybody. Thought I would just throw out a question and see what happens. I have a beautiful Prime Choice Chuck Roast that I would like to do something with. It is about a 3 or 4 pounder and as I said really looks good. Does anyone have any suggestions as to what to do with it?
I am hoping that with all the experience on the forum that I will get several ideas. I cooked one several months ago and it had a delishous taste but I messed up and cooked it a little too long.(Preacher went a little long that Sunday!) I marinated it in onion soup mix and as I said it was pretty good.
How about some more ideas as to what to do with this old piece of dead meat. I really would appreciate it.
Don</font id="maroon"></font id="size3"></font id="Arial">
Looks like a lot of people reading your post, but no one responding. I have never done a chuck, but think I would do the typical marinade/rub overnight, and cover a rack with bacon, put it in on the second shelf, after cranking smoker up to initial 225° and then cook to about 137° at about 200°-205° cabinet temp. I did an expensive prime rib that way, and it was excellent. Smoke for 4° then just change out the water and I like to mop about an hour or two from completion with a repeat. I don't honestly think, with your experience, and the BS you can ruin a piece of meat.
Make sure and let us know what you do and how it came out!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
How much fat does the chuck roast have in it/on it? If its prime it will have the most marbling but probally not tons of connective tissues. I would rub it down kosher salt, pepper and cut some deep slits in it and shove in some smashed garlic cloves. Cook it at around 225° until its pot roast style I presume. Let us know how it turns out.
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.