Chuck roasts seem relatively thin. I cooked a corned beef before with the rub for pastrami and it came out really tough and cooked to temp in no time. Now that I have a few smokes under my belt I figured the toughness was because it cooked so fast and never had time for the fats and such to melt, dissolve, and do its magic.
So my question is if I rolled the Chuck roast and tied tightly would this allow me a longer cook time and a more juicy tender piece of meat? I will be smoking it on 22" WSM.
The chuckie has been discussed frequently on the forum. I forget who discovered its best cooked to higher temps. It was either David Parrish or Huskee I think?
Rolling and tying it is NOT necessary. Meat cooks to thickness, not weight. Cook to temperature, not to feel. A chuckie is a fairly even thickness. No need to roll and tie it.
Years ago when my folks had a small town meat market, and I had to work there? The Chuck Roasts would be cut to order either squared off or the Pan cut flatter Roasts. I personally prefer the Squared up Roast, I feel that it cooks better! You may want to ask your local Meat Market if they will cut square Chuck Roasts for you when they break down the Chuck! Dan
At my house we like our meat overcooked and falling apart. I did a Chuck on Sunday, 2.5 lbs BBBR, 200 for 4 hours, IT was 145. Wrapped and turned up to 225 for 3 hours. Pulled at IT of 212. it was AWESOME.
Just picked up two 4 lbs each. They are 3" thick. Will do them Saturday or possibly tomorrow as I am off work. Had them marked from $7.99 to $2.99 lb. Hope that's a good deal but have not followed the chuck price lately. I dont see any trimming needed so hopefully I will get a good yield when done.
Yeah that's a great price, I'd be thrilled to see that. I would just trim off any exterior fat cap and salt them tonight, whether you cook tomorrow or Sat. Like Breadhead says use BBBR if you don't already have a favorite beef rub. Look forward to pics!
Salted them last night and BBBR w/cumin this morning. Just put them on the bottom rack. 245° on the rack at the moment. Hickory, cherry, and a piece of pecan for the smoke. I tied them around the outside to get them both at 3 1/2"thick so hopefully cook the same time. One was 3.79lb the other 3.97 lbs so only a quarter pound difference.Going to go over to the Chuck sticky now and re-read again. I took a picture with rub on and on the counter. I will start another thread for the cook, or should I just continue on here?
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I going to make one of these this fall for a bunch of beef stew. Cant wait to get that going. I love the fall. Best time of the year. Up in da Nodre anyway.
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Was really tender and juicy.
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