Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I took one of these out of the freezer, I’m going to put some smoke on it this week. When I get chucks in the supermarket, they’re always those flat cuts, like a 7 bone or a blade roast. This is more like a rib roast:
So what is this? Cross rib? Chuck eye?
My intent is to put some smoke on it, then braise it and make pulled beef sandwiches, but I could just as easily smoke to 205° and slice it. I’ve never done one, but I figure it can’t be that hard. Still, no harm asking.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Not sure what exact cut it is. I bought 5 or 6 of these when they had a nice sale a while back. I've cooked up 3 so far. They are very fatty, and the fat is a touch tougher than I though it'd be. One I did as a poor man's prime rib- sliced at medium/medium-rare. It was a touch tough. Even smoking up to ~210 for pulled beef and holding it there an hour, then doing the temp-waning hold for another 2 hrs, I was surprised at the globs of fat within. We expect some of that of course but I expected it to be softer than it was. Aside from that, great beef.
Mosca My usual 250ish, 13 hrs maybe, total, which includes the extra hr holding at ~210 and the 1-2 hrs faux cambro hold time. For pork butts it's usually 12hrs total since I don't hold them that extra hour, just faux cambro hold once it hits 200s.
Mosca I did pulled beef with a Click chuck a couple months ago, it was a 4.3 lb chuck with great marbling and took about 8 hours on a PBJr., so 275-ish. I wrapped in butcher paper with some tallow at 170 or so and took it to probe tender, about 210 on this one. Did a two hour cambro hold and it pulled beautifully. There was some gunk and fat that hadn't rendered, and a longer lower cook might have broken that down more. it ended up with 2-3 ounces of discard and a big pile of probably the best pulled chuck I've made.
The little pile on the right is the fat and gristle that wasn't something you'd want to eat. not much at all on that one.
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