I'm going to smoke a chuck roast tomorrow and I plan to use Montreal Steak seasoning as the rub. Since salt is a component of the mix, would you recommend dry brining or skip it?
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When using a salt containing rub I apply the rub as the dry brining agent and no more salt is added after that. -
Thanks Jerod Broussard . When I use MSS on steaks, I don't dry brine. With the chuck roast being a bit more portly than my typical ribeye, I wasn't sure if a bit of additional salt would be needed.Comment
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I'm totally with Jerod. My rib rub contains salt and it's my dry brine all in one. I'd say for a roast just add a wee bit more than you might typically want on a steak. Not only is it thicker, but roasts are sliced thin leaving only a small rim of seasoning on each slice compared to center meat. And if you're making pulled beef from it, well, the bark will mix up just dandy!Comment
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Another successful hot n' fast cook using a chuck roast this go around. I did 50/50 lit/unlit coal ratio ala Huskee and ran the kettle between 350-370 for 4.5 hours and followed up with a 1.5 hr cambro hold. The flavor was phenomenal. For you chuckie aficionados, I'm curious if a smoked chuck roast "should" be as tender as a traditional braised pot roast (likely not)? Most of the chuckie was tender when pulling and eating....one chunk (thickest) was on the chewy side (but not over or under cooked ). Probe temp was 208-210 throughout. I may try a more traditional approach next time...getting a couple hours of smoke on the roast and then finish by braising with beef stock and veggies.Comment
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I have gotten to the point where I do a light dry brine the day before, and then a light MSS several hours before cooking. That give some salt time to penitrate, and then the MSS can add a bit of flavor.Comment
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