Chuck Arm Beef roasts (tastes like prime rib)

[beyondclarity]

So here's one for you all that like some inexpensive yet incredibly tasty beef...I've about mastered the Chuck Arm roast.

I rub them with Montreal steak seasoning (sometimes known as Canadian steak seasoning).

I put them in the Bradley on 200 with Jim Beam pucks for 2 hours.  I then turn off the hot plate and let them sit at 200 for about another 1.5 hours.

When the meat comes out of there it honestly has a near prime rib quality doneness.  I couldn't believe how similar to prime rib the meat ended up tasting.

I usually pull the beef (or I recently bought a meat sliced) then I crock pot it for an hour with Famous Daves Texas Pit BBQ sauce.  You could also use au jus or even just eat the beef as it is when it comes out of the smoker.  anyway you choose to do it will be incredible I'm sure.

One note - if you choose to crock pot it - you'll want to give it a quick wash because the amount of course salt in the rub will likely end up ruining it.

If anyone is interested - I'm making like 14 pounds tonite and can add some pictures.  Family holiday party tomorrow ;)  They love when I bring stuff from the Bradley.

[Aiteeyo]

I'd love to see some pics!

And that Montreal steak seasoning is fantastic.  I use a little bit on beef tenderloin and it always turns out great.

[beyondclarity]

I'll try and get a good photo illustrating how med-rare the coloration is cause that's the key to getting the prime rib-like flavour/tenderness...

Also - yes the Montreal is awesome.  I think its the combination of course salt and pepper...works great on beef.

[classicrockgriller]

I like the Montreal seasoning, but like you said it is coarse.

I put mine in a small coffee grinder and hit the button about twice.

So Montreal Steak Seasoning and Canadian Steak Seasoning are one and the same?

[watchdog56]

Did you try to get the internal temp to a certain degree? If so what was it or did you just cook it by time. My only concern is I am in Minnesota and if the outside temp is cold here from what I understand it may take me longer?(Not sure where you are located at)

[ArnieM]

BC, more info and pics would be appreciated.

I've used the Montreal before but currently use Kansas City rub; a little less salt.  I use the KC rub on beef, poultry and pork.  It works well.  But, I like 'em both. 

[pensrock]

Chuck roasts and steaks are very tasty. When we were young my granddad worked as a butcher and he always had chuck roasts to do on the grill. For a cheap piece of meat it was well marbled and very good. I buy a lot of chuck still.

[beyondclarity]

Watchdog -

I live in MN as well.  As far as temp is concerned I just put a probe into the thickest part and get temp to about 135-140ish.  At that point its good and cooked.  You can vary that temp if you're going to put it in the crock pot based on how long you intend to crock it.

In general tho - its about 2 hours of smoke and then 2 more hours of heat at 190ish...

The Bradley works beautifully for me here even when its below freezing.  Do you ever have issues when its cold?

also - here's the photo I promised - after I sliced it all up:

[Ka Honu]

Good short post on the Char-Broil forum about chuck roast here.  The author (mr. jig) is an old hunting and fishing guide who definitely knows his stuff when it comes to preparing meat.