I Bought It ..... Now What Do I Do With It?

[classicrockgriller]

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?

[squirtthecat]

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..

[classicrockgriller]

I can do that.

Should I pre-marinade?

[FLBentRider]

Rub it.

Smoke it.

STC - what IT do you use for Chuck?

[squirtthecat]

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.

[classicrockgriller]

Did you slice it or shred it?

[squirtthecat]

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.

[classicrockgriller]

Kinda wanted to slice it.

Hmm, might take a look at it when I undress that thing.

[OU812]

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.

[squirtthecat]

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..

[classicrockgriller]

Thanks guys.

I'm still kinda thinking I don't want slice roast beef, more like the doneness of a brisket.

[OU812]

I have done a chuck just like a butt, IT of 200 F and it pulled just like a butt.

[Tenpoint5]

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.

[Oldman]

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.  

[classicrockgriller]

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.

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.