Smoked Chuck Roast

[hal4uk]

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!

[classicrockgriller]

You made that Chuck Roast look like big $$$$.

That's pretty!

[Smokin Soon]

Now there's a Chuckie that looks like a Prime. Good job!  ;D

[squirtthecat]

NICE NICE NICE!

[hal4uk]

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

[SouthernSmoked]

You're killing me Hal. Just finished eating smoked brisket and now.... Looking Gooood!!!

[hal4uk]

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!

[Tenpoint5]

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.

[hal4uk]

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?

[classicrockgriller]

Might try a vak pak marinade. That would drive it home.

[DTAggie]

Looks good.  I have just about settled on Pecan as my fav for beef.

[hal4uk]

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!

[Tenpoint5]

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.

[DTAggie]

OOOOOOOOOOOOO.  The BEC - Bradley Exchange Commission is going to get you two for insider trading.

[hal4uk]

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)