Angus Chuck Roast

Stargazer · December 10, 2008, 06:15:39 PM

Holy cow SD that looks awesome ;D

Me and my father gonna have to try that one out soon.

Dex · December 11, 2008, 03:36:22 AM

Quote from: Smoking Duck on December 10, 2008, 06:01:33 PM
Absolutely tender, Dex. It came to IT much quicker than I anticipated, but that's okay, with FTC, it was no problem at all. Just remember to keep it low (I recommend 200-205F). I recommend filling the water bowl with rootbeer or half-rootbeer/half water. I really liked the sweetness it provided in combination with the smoke. Might also want to spritz it every now and then with rootbeer as well although it was tender as is. Be sure to let me know how it comes out!

SS

Thanks for the reply SD. I like the idea of just a simple rub that you used. I will probably use the same approach along with the rootbeer idea. Do you think I will have good results if I were to use Hickory instead of oak? I was planning on picking up a box of it, thats what I ask. Do you think it matters what type of roast I use?

Where is the end result picture? :o

Caribou · December 11, 2008, 05:48:57 AM

That looks good SD!
Love to see a picture of it finished!
Definately going to try that one, already bookmarked it!
Got an angus steer just about finished and ready for the freezer the first week of 2009.
Carolyn

Smoking Duck · December 11, 2008, 05:50:21 AM

Unfortunately, something happened with my camera so I didn't have any end result pics. :(

I think Hickory will work just fine; oak and pecan were all that I had left at the time and I needed the pecan for cheese, so I chose oak for the meat. Hickory would be great, IMO.

I think that the only thing you need to worry about when doing a roast is making sure the meat isn't too lean. When meat is too lean, the low and slow doesn't work that well. Gotta have some fat to make it nice and juicy!

Caribou · December 11, 2008, 05:53:04 AM

Chuck is the perfect cut for the right amount of fat.
It's my favorite roast personally. But a prime rib is ok, too! ;)
Carolyn

Smoking Duck · December 11, 2008, 06:00:50 AM

I agree with you, Sarah. ;D

SD

Dex · December 11, 2008, 10:18:51 AM

Chuck it is! Did you trim off any fat before you began? I just picked up a box of Hickory.

Smoking Duck · December 11, 2008, 11:33:41 AM

Nope, I sure didn't. You want all the fat you can get on it.

SD

Dex · December 12, 2008, 11:07:33 AM

SD

Just picked up a nice Chuck roast for my smoking tomorrow. 3.17 lbs (its only for my wife and I.) I'm planning on doing it just like you did. When you say "brown sugar" are you talking the brown sugar that comes in a bag? It looks different in your pics.

Also, any certain ratio that you used on your rub? Or just tossed it all together?

Any idea how long this will take to smoke/cook? I think I'll hit it with 3 hours of Hickory (or should I do more?)

Smoking Duck · December 12, 2008, 11:17:46 AM

Hey Dex,

I don't have any specific amounts; I just throw it together as I feel it. I don't really think it matters. I used plain old brown sugar; just looks different because it was wet with the garlic and olive oil.

3 hours of hickory would be perfect. I would plan on a 5 hour cook time or thereabouts depending on the temp and wind. Just let the meat tell you when it's done and be sure to cut across the grain! Leftovers make a great sandwich especially with smoked cheese on top! Good luck! Have fun!

SD