First Chuckie!

[J-Melt]

I am making my first attempt at doing a poor man’s brisket! We have a few chuck roasts from our 1/5 beef that need cooking, so it is time to use one! One word if I never said it, if you are considering splitting a full beef with friends, I recommend maxing out at 4 portions so everything splits more evenly.


But back to the subject at hand. I dry brined it last night and gave it big bad beef rub and put it on the OJB at about 7:30am.



It is currently at 152 degrees at 10am. Does it make sense to y’all for me to foil boat at 160 or 170? Also, you y’all like the idea of adding beef broth or tallow better for the boat?

[Davek8282]

Why not a bit of both. Gently rub the chuckie with a bit of tallow and then a bit of beef broth in the foil boat. Certainly is looking good right now.

[jayjordan]

Foil boat around 160 with either bit of broth or tallow. That’s my .02!

[Jfrosty27]

Man that’s a great looking chuckie! Huge!! Yum

[captainlee]

Looking good! I did my first one a few weeks ago. It came out ok but not great. The meat was on sale at City Market so I don't really know how good it was to begin with. I just bought another one at the butcher shop so I will try again. My other mistake was pushing for time, I'm going to give myself a lot more leeway. Looking forward to your continued updates on this post so that I can learn something g.

[J-Melt]

Glad you have another one to try again! All the meat from this beef have been super tender, so I suspect this one will be pretty forgiving. We shall see though!

[captainlee]

How tender are you shooting for? Making it to pull or for slices?

[J-Melt]

I’m thinking I’m going to pull it.

[captainlee]

Ok. I just pulled mine from the freezer, probably cook on Monday.

[Oak Smoke]

Chuck roast seem to have it in for me. I can’t get one to cook up like a brisket. I wrap mine in foil at 180 F internal now and go on to at least 209. Then a good rest for a couple of hours will fix them up. I’ve had chucks probe tender at 203 but after the rest they’ve tightened back up. I have no idea why but it’s happened often enough that I changed my method. Admittedly I’m a proponent of hot and fast on brisket and so far on chucks. I might need to rethink that on chucks. Good luck brother!

[DaveD]

I've had this experience too. Like buttah on the grate at finishing time, but after resting, tough and dry. My tactic has been to simply skip the rest step, and eat it when it's like buttah. They don't call me Master Of The Obvious for nothin ya know!

[WI Bubba]

You're looking good so far. I can't help you with the boat question however. I just let mine run naked until they probe tender.

[randy.56]

Oh Ya! foil is a great idea. looks good.

[J-Melt]

She is now sailing along in her boat! It is at 162 according to the leave in thermometer and closer to 166 most everywhere else. I added a little beef broth and a little tallow to the bottom of the boat. Looking good so far!

[HawkerXP]

toot, toot!

[cruiseplanner1]

Youi do yours exactly the same way I do mine. Been doing them for about four years now since I had my quad bypass and need to cut down on saturated fat. So no more briskets or ribeye steaks for me. Leaner cuts only. I have never had one turn out as tender as a brisket but they are still quite flavorful and not tough. Let us know how yours turns out

[RichieB]

It might be too late into the cook but Poor Man's Burnt Ends are fantastic. Meat Candy
.

https://heygrillhey.com/poor-mans-burnt-ends/

[JeffJ]

I only cook 1 brisket per year. I cook several chuckles. The flavor is nearly as good IMO and they are easy to smoke.

[captainlee]

I'm down to a brisket every other year at best. I'm hoping that I can get this chuck perfected to totally replace it and cook these often.

[J-Melt]

It is pulled and in a cooler! I pulled it with the thickest part near the bone probing semi tender and at around 197. The rest of it is proving really tender. I wanted it off so I could get a shower and have a fighting chance of a. Not being gross for our guests and b. Have a fighting chance at being able to taste the smoke flavor in the meat! I will let y’all know how it turns out!

[DavidNorcross]

Looks wonderful!