Marinated in (roughly - eyeballed) 2 parts Maker's Mark, 1 part soy sauce, 1 part Lea & Perrins.
Smoked with hickory @ 190 for a little over 4 hours, FTC'd about an hour, seared on the grill, rested 30 minutes...
Much better (and more tender) than I expected!
Will do again!
(http://lh3.ggpht.com/_OWAlOFdBvAg/TF9f_HHnWzI/AAAAAAAAAt4/-_a8P9rewZc/s800/P1000172.JPG)
(http://lh3.ggpht.com/_OWAlOFdBvAg/TF9gANt7ZHI/AAAAAAAAAuA/TH9STTYoi6o/s800/P1000174.JPG)
You made that Chuck Roast look like big $$$$.
That's pretty!
Now there's a Chuckie that looks like a Prime. Good job! ;D
NICE NICE NICE!
I've read conflicting stories on whether or not you can get a chuck roast medium-rare, yet tender...
Had to find out - been meaning to try this for a while - Oh yes.. IT CAN BE DONE.
The flavor is not like prime rib, but it is very robust and delicious.
I was VERY WORRIED that this would be tough as nails, but it ain't.
DEFINITE "KEEPER".
Now that I KNOW it can be done...
Next time, I'll marinate longer, and go even lower and slower! ;D
You're killing me Hal. Just finished eating smoked brisket and now.... Looking Gooood!!!
Quote from: SouthernSmoked on August 08, 2010, 07:53:34 PM
You're killing me Hal. Just finished eating smoked brisket and now.... Looking Gooood!!!
Hmmm... Now ya got me wondering...
Can I get a brisket medium-rare?
That's tender? and tastes good?
Probably not, but that's ok.
I never met a brisket I couldn't destroy - this will just be a NEW WAY!
Hal I'm wondering if you injected some of that marinade into the roast if you would get more flavor distribution maybe even get some of the prime taste out of it. Either way this looks great. You do it in the Stumps? I see a small smoke ring in it.
Quote from: Tenpoint5 on August 08, 2010, 08:13:50 PM
Hal I'm wondering if you injected some of that marinade into the roast if you would get more flavor distribution maybe even get some of the prime taste out of it. Either way this looks great. You do it in the Stumps? I see a small smoke ring in it.
Yeah - Stump'd it with hickory. I think I could get more marinade flavor in it by injecting or marinating longer, but it ain't gonna taste like a prime rib
no matter what --- just a different flavor profile --- But that ain't
bad - it has a
great flavor.
It's got my "wheels spinning"... Just thinking about different marinades, etc...
Another thing I was thinking - this is
beef... (I'm a PORK/HICKORY GUY)...
I bet this would be even better smoked with OAK (?)
Whaddya think?
Might try a vak pak marinade. That would drive it home.
Looks good. I have just about settled on Pecan as my fav for beef.
Quote from: classicrockgriller on August 08, 2010, 08:55:50 PM
Might try a vak pak marinade. That would drive it home.
Actually, the marinade
did get in there good (I used the old hillbilly method, "Honey, hand me a FORK")
As you can tell from my "recipe" I really didn't put a LOT of thought into it - I was more just experimenting to see if I could get it
medium-rare - and chewable..
Now I know it I can do it - and it's GOOD.
Need to experiment with more flavors in the marinade (maybe like CaneyScud's "liquid gold" or something), and try some more woods...
This was very tasty/tender
as is - but has lots of room for improvement..
Seriously - with just the right combination - this could be a (DIRT CHEAP)
delicacy!
Hal I sent you a PM with some insider information that should take it over the top for you. Will reveal to the rest of the world as soon as I get the review from Seeomore.
OOOOOOOOOOOOO. The BEC - Bradley Exchange Commission is going to get you two for insider trading.
Quote from: DTAggie on August 08, 2010, 09:16:17 PM
OOOOOOOOOOOOO. The BEC - Bradley Exchange Commission is going to get you two for insider trading.
Won't be the FIRST time 10.5 was BUSTED.
Of course,
yours truly.. the precious angel...
(IFWIWGWT)
Quote from: hal4uk on August 08, 2010, 09:20:21 PM
Quote from: DTAggie on August 08, 2010, 09:16:17 PM
OOOOOOOOOOOOO. The BEC - Bradley Exchange Commission is going to get you two for insider trading.
Won't be the FIRST time 10.5 was BUSTED.
Of course, yours truly.. the precious angel...
(IFWIWGWT)
Aint that the truth!!
Sometimes it is really hard to keep the things I am testing and reviewing for the newsletter a secret, I just gotta share.
Hal! Schnuck's has chucky roasts for $2.39/lb this week...
Hal, that looks crazy good. Hope Starne's doesn't hear about you or me smoking beef. I think they'll take our lifetime membership cards away from us. :o
Looks real good Hal, except for that L&P part.
Hal, Thanks for posting. Definitely something I want to try. I'm all about cheap and tasty treats.
Do you recall what size (weight) the chuck roast was?
Thanks,
Tony
Quote from: e6toeknee on August 09, 2010, 03:02:06 PM
Hal, Thanks for posting. Definitely something I want to try. I'm all about cheap and tasty treats.
Do you recall what size (weight) the chuck roast was?
Thanks,
Tony
Not exactly, but it was pretty big - got it in a two pack at Sam's -it was probably the biggest one they had.
nice roast .... saw it and ate my screen,,,,, now i have to go buy a new one
Nice job Hal. Beef gets a good run with red oak in this neck of the woods. You got a chuck roast rare to be tender, now that's a hell of a good job.
I pulled two chucks out of the freezer and gonna give them a marinade in
some sweetwater brine in the morning and put them in the Bradley on 190*.
We'll see what happens. So what IT am I shooting for?
Quote from: classicrockgriller on August 09, 2010, 09:21:23 PM
So what IT am I shooting for?
I think I pulled it at 140...
In the Bradley, you could probably (easily) run lower than 190 and extend the time...
The only reason I went 190 was because the ambient temp was almost 100...
I was afraid the fire might die if I tried to run it lower (?)
I got 3 ready to go.
I'll crank it down and let it run till it beeps at 140.
180 or lower?
If you're not in a hurry, why not try 170?
(gotta make it more tender)
What's in that "Sweetwater" brine?
Brine Baths from Sweetwater Spice Co in Austin, Texas
https://www.sweetwaterspice.com/catalog/catalog/product/view/id/6/category/7
The "Smoked Habanero" was what I used on the Sirloin Roast.
Gonna slice that thing tomorrow.
Whoaaa... Habanero...
Ok, I saw that stuff in that other post you did...
Does the heat kinda mellow with the cook?