I was at Sam's and this hunk of meat caught caught me eye.
Was thinking of slow smoking it like a Brisket.
Any thoughts?
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11577.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11581.jpg)
I've done chuck... Good stuff. Nothing THAT big, though.
You'll probably want to put it in a pan w/ a braise after you hit it with smoke..
I can do that.
Should I pre-marinade?
Rub it.
Smoke it.
STC - what IT do you use for Chuck?
Quote from: FLBentRider on March 11, 2010, 10:39:10 AM
Rub it.
Smoke it.
STC - what IT do you use for Chuck?
I did it just like brisket... All the way to 195. Then into a crock pot on low w/ red wine, etc. until it fell apart.
Next time I'll cook it in the braise in the smoker like I did the brisket last weekend.
Did you slice it or shred it?
Quote from: classicrockgriller on March 11, 2010, 10:50:32 AM
Did you slice it or shred it?
I shred them. You might have to go over 200° or so to get it to fall apart.
The biggest I've tried is 8 pounds.
Kinda wanted to slice it.
Hmm, might take a look at it when I undress that thing.
I did a 10.25 lb bottom round this weekend at the same time I did some ribs. I rubbed it then smoked it with a cabnet temp of 220 F with 3 hr pecan. Then 2 hr later after I took the ribs out of the foil I hit them with another hr of smoke. I pulled the beef out with an it of 140 F wrapped in plastic then towel and cooler (PTC :D ) for 4 hr then took off the towel and put in the fridge.
I checked on the beef last night and the entire thing is in a bath of juices, good thing I double wrapped that thing.
Goin to slice it tonight.
OU's plan sounds like it would work for you..
Let us know how it turns out. I've seen those monsters at Sam's..
Thanks guys.
I'm still kinda thinking I don't want slice roast beef, more like the doneness of a brisket.
I have done a chuck just like a butt, IT of 200 F and it pulled just like a butt.
CRG,
I was looking around on Steve's site. The BBQ butcher from the Newsletter. Found this:
The "Chuck Roll" is basically the whole boneless Chuck portion of the frontquarter of beef, minus the Shoulder Clod. It is trimmed to make a uniform "roll". It is usually tied or netted and weighs in at 13-22 lbs, as a rule. Makes a great Pot Roast, BBQ'ed Beef, Stew Beef and Ground Chuck Burger.
Well I did a full top round one time.
Smoked it 4 hours in adler. Unit as hot as it gets.
Placed it in the Big & Easy until it hit 115 F.
Placed it in a cooler and covered it with boiling homemade au jus.
Four hours later it was still very hot, done on the outside and a good med-rare in the center. It was very moist, easy to slice and had a very light smoked flavoring.
With the left over au jus I made beef vegtable soup using shank meat.
Quote from: Tenpoint5 on March 12, 2010, 10:05:08 AM
CRG,
I was looking around on Steve's site. The BBQ butcher from the Newsletter. Found this:
The "Chuck Roll" is basically the whole boneless Chuck portion of the frontquarter of beef, minus the Shoulder Clod. It is trimmed to make a uniform "roll". It is usually tied or netted and weighs in at 13-22 lbs, as a rule. Makes a great Pot Roast, BBQ'ed Beef, Stew Beef and Ground Chuck Burger.
Thanks, I saw that when I checked his site out.
Sounds interesting.
Quote from: Oldman on March 12, 2010, 10:31:55 AM
Well I did a full top round one time.
Smoked it 4 hours in adler. Unit as hot as it gets.
Placed it in the Big & Easy until it hit 115 F.
Placed it in a cooler and covered it with boiling homemade au jus.
Four hours later it was still very hot, done on the outside and a good med-rare in the center. It was very moist, easy to slice and had a very light smoked flavoring.
With the left over au jus I made beef vegtable soup using shank meat.
Thanks, I have done 4 whole loin roast. Think I am gonna play with this thing on Sunday.
That sounds awesome Olds