What's good Pit Members? I'm thinking of smoking a chuck roast as my contribution to our family Thanksgiving in Wilmington, NC this year along with pork belly burnt ends. The cooking will be done on site with a WSM 22 without water in the pan. I've smoked my share of briskets with great results going hot and fast, running the smoker 300-325 degrees. Typically after 4 hours I wrap it in butcher paper then it goes back on the smoker for another 2 hours until probe tender which is usually an IT of 195-205. Then rest it on the counter for an hour or so before slicing. Do you think this would work for chuck? Is finishing IT on chuck the same as brisket for probe tenderness? What methods have you used with solid success? I am not trying to cook this overnight or all day. We start our Thanksgiving with an outdoor oyster roast and cocktails/beverages at noon and Thanksgiving dinner starts around 3-3:30pm. I do have an Anova sous vide unit along with a large clear rectangular sous vide container with lid that can be used as well. Looking forward to your input!
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I smoke them in a pan until the stall and then wrap in butcher paper. I let it rest still wrapped in a cooler. Don't neglect the dipping sauces. Use the drippings from the pan to make one of them.
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Hulagn1971 Smoker was at 230f I pulled it around 200f. It was still wrapped from after the stall when I placed it in the cooler. Cooking time was 8 1/2 hours. I may try it hot and fast next time.
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Attjack I think I am going to try it like this but run it 275-300. Will probably do one this weekend or next as a test run.
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Personally, I'd let it sit at home in the Anova hot tub at 133F for 24-48 hours ... followed by an ice water shock/chill for about 20-30 minutes, then into your fridge until Thanksgiving. Finish it in Wilmington on the WSM ... all with no worries about it getting both done and tender if you did it on the WSM alone.
Here's an example:
SVQ (finished on my pellet pooper ... or maybe I torched it (can't remember))Last edited by MBMorgan; November 10, 2022, 11:34 AM.Comment
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Hulagn1971 There's a recipe on the free side for this. I tried it and it was terrific. You pull it at 160 in the recipe. After trying this I doubt I'll ever cook a brisket again, after the one that's in my freezer right now.
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hoovarmin thanks for the link man! I looked on the free side prior but did not see that. I suck at looking for recipes on that side. I've read it over and over and will do something similar except run the smoker 275-300. Test run coming soon! -
Hulagn1971 You are welcome. You will be glad and your family will sing your praises.
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I just cooked a chuckie that was sliced...
It's on SUWYC yesterday.
And no... I don't know how to make a link to it!
But it came out darn good with just Himalayan pink salt, garlic and some onion powder.
I took it off at 145°F and am reheating and finishing off the chuckie as I slice it..
I like it...Comment
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Here's your link, Allon: https://pitmaster.amazingribs.com/fo...75#post1323975
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Chuck has a bunch of different muscles, all with grains running in different directions. If you slice it whole, like a brisket flat, you'll get parts that are tough, tender and in-between. The best method is to separate the muscles after cooking (pretty easy to do and see where the lines are) then slice each one individually across the grain.Comment
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