Chuck Roast

Started by Sauce Bauce, March 16, 2005, 04:22:24 AM

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Sauce Bauce

March 16, 2005, 04:22:24 AM
<center></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">

nsxbill

#1
March 16, 2005, 02:42:04 PM
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>
There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.

BigSmoker

#2
March 16, 2005, 09:10:26 PM
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



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.
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