Doing a chuck roast today, about 7 lbs to start with. Put in some marinade yesterday afternoon and overnighted it. The marinade was red wine, beer, garlic, onion, smoked paprika, black pepper, salt. Cherry, Hickory and just a bit of Mesquite for the smoke.
Here it is after about 7 1/2 hours. Got a ways to go yet.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0190.jpg)
Was that from a butcher store or meat market? Don't usually find them that big and plump in the grocery stores around here.
You marinade sounds like that roast is going to be real tender and tasty.
It looks so good I'm reminded I'm hungry! So hopefully it's time to eat for both of us? Tonight it's my leftover pork butt. Bon Appetit!
Now that looks NICE!
And like Gizmo said sounds like a great flavor!
Looks great i bet its gonna melt in your mouth. I would pull it and make sandwiches on kaiser roll with a mustard based sauce
Gizmo, this is a roast I cut from a whole beef chuck. Can't find a decent roast here so cut my own. The rest of the chuck gets turned into steaks or ground meat. Took it out of the smoker at around 155 and FTC time.
Out of the smoker.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0192.jpg)
Felt pretty tender when I hit it with the temp probe. Got some scalloped mushroom, green bean, potato stuff going on and maybe some fresh cucumber with it. Will take some pics when I cut into it.
Awesome,
We had a bone in chuck today but not that good looking. It was on sale for $1.57 a pound. I am going to the store tomorrow to see if they can cut one for me in the 8 lb range. :P That will be yum. :P
You're supposed to take the saran wrap off before you smoke ;D What a beautiful job on that roast, never seen a shine like that on one.
That looks really good. Nice job.
Thanks all and sorry I didn't post last night after cutting into it. Just too darned late after dinner and all.
Here it is out of the FTC
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0195.jpg)
Getting ready to slice
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0196.jpg)
The moment we have been waiting for
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0199.jpg)
And let's not forget the scalloped green beans, mushrooms and red potatoes
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0201.jpg)
Got to say this one was as good as it looked. Not sure I have ever had more tender chuck roast without much simmering and liquid involved.
Very nice indeed! ;D
Oh, that looks real good! Nice work.
Wooo Hoooo!
It's time to Eat!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/gifs/Monkey%20Gifs/EatingMonkey.gif)
Had to post one more picture.
After it has been in the fridge a bit.
(http://i994.photobucket.com/albums/af70/BretRobin/56b711b5.jpg)
Your post inspired me to go get on large roast at a store that had the bone in on sale for $1.57 a pound. I ended up getting a 12 lb roast. Hope this turns out well.
Way to go Gizmo! I love cooking chuck in large quantitites. Bet the bone in will be great. Post some pics when you get it done.
Will do.
I am just worried about how tender it will be considering Chuck usually needs 3-4 hours of braising to be tender. I think I am going to try making a marinade with Pineapple Juice, my garlic infused soy sauce, the soy sauce infused garlic, onion, sesame seeds, a little dark sesame oil, and fresh grated ginger. Pineapple is a good natural tenderizer. I just have to be carefull to not turn it to mush in the process. I am thinking of pureeing this and using it as an injection marinade as well. I just sampled the garlic and soy sauce that has been bathing together for about and month and there I can taste a good hint of the garlic in the soy sauce and the garlic took a very noticeable flavor of soy. We'll see how the marinade turns out first and then the Chuck.
I justdid a 5lb chuck without braising. Marinated it overnight and then threw it in the OBS at 225F. I would mop it every 1/2 hr or so. Came out very tender. However, chuck can sometimes be a funny piece of meat. I have had some come out different (less tender) even though they were basically the same size and cooked the same way. Guess it depends on the quality of the individual piece.
I did a 28hr marathon smoke on a 17lb chuckzilla.
http://forum.bradleysmoker.com/index.php?topic=15050.0
Sounds like you got a plan Gizmo! I limited my marinade time on this big boy to avoid the mush factor but could have gone longer. Got lots of good flavor from the red wine, beer and garlic. Just enough to get a slight aftertaste of each in every bite but no mush. I try to hold my cabinet temp in the 200-210 range and keep the IT around 150-160 for as long as I can hold off. I know chuck can be tough but if your marinade works and you keep it low and slow it will turn out tender with a great beef flavor. I almost prefer these to a prime rib due to the great, deep, beefy flavor. Had a couple dinners off this and have made wonderful sandwiches all week long. I also put a 4 1/2 pound chuck in the same marinade for two days because the wife always wants some chuck for stroganoff. This generally means cutting into my sandwich meat which does not make me happy. Even after two days in the marinade I did not get mushy meat with the low and slow method. Smoke on Gizmo!
CRG, checked out your post. At long last I have discovered my brother! Nice display of meat excess my man! We need to get together and spend much time slowly breaking down protein!
There area a number of variations on the "chuck" roast, all depending on the specific muscle(s), and they can very quite a bit in tenderness / moisture. There is a strong similarity to a brisket with the differences between the flat and point (deckle) portions.
Well here is my 12 lb run.
Created a marinade with pineapple Juice, my garlic infused soy sauce, the soy sauce infused garlic, onion, a little dark sesame oil, ginger, Worcestershire sauce, apple cider vinegar, clove, cardamon, and marjoram. Injected the marinade and seasoned the outside with a home made tri-tip style seasoning. Bagged the roast with the remaining marinade and refrigerated overnight. Took out of the fridge in the morning and sat it on the counter with a fresh dusting of tri-tip seasoning while the smoker came up to temp (240 deg). Smoked for 3 hours 20 minutes. 40 minutes was Oak and the rest was mesquite. Took the marinade from the bag and brought it to a boil on the stove to reduce it to a glaze. Since I needed to feed the block wall workers, I needed to bring the roast up another 40 to 50 degrees so heated the oven to 390 degrees and moved the roast to the oven after a brushing of teh glaze. After about 1 hour I dropped the temp to 350. Took the roast out when one probe read 140 and the other read 130. They both raised 10 degrees during the rest. Gave it another brush of glaze.
Would like to have not done the speed cook at the end to have a more consistent cook temperature from end to end and to that point would probably go with a slightly smaller roast, maybe 8 lb - one to two inches lees in thickness. :D
12 lber waiting for flavor injection.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_508.jpg)
Seasoned and injected
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_509.jpg)
Out of the oven, brushed with the glaze, ready to rest.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_510.jpg)
Sliced on the 40 deg side. As you can see the closer to the lens side is more medium.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_511.jpg)
Great flavor and most of it (especially the medium rare area) was very tender.
Giz you sure feed them guys good!
That looks just awesome and a nice write up too.
That is sweet i got a eye of the round roast i will be cooking for my in-laws next week thanks for the idea on the marinade
That looks real good Giz!
Very, very nice!
Pretty pictures Giz, nice job!