I've been enjoying chuck roast cooked sous vide, but I'd like to smoke a chuck from start to finish in my bbq. I am confused on how to approach this. I assumed it would be like cooking a brisket, low and slow to an internal temp around 203. But as I went through Meatheads recipes, he only refers to chucks in his beef roast section and it seems you cook it jut like a prime rib or any other roast, low and slow to 140 or what your preference is.
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Cook it like Brisket, but it will cook a little differently. If you want pulled beef you may have to take it to 205-210F. You also will want to hold it at a slightly higher temperature for the first hour--actually as close to the finishing temperatures as you can, wrapped tight.
Rotisserie. Truss her up, rub with olive oil, add oleary cow crust, roast on spit until medium rare at 300 degrees. put a drip under. Slice thin. holy cow...
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I cook chuck roast at 250, with smoke, until I hit an internal temp around 165, or so. Pull it, cut it into 1 inch (roughly) chunks, and use it in my chili :-)
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I like to cook them just like a brisket. I usually take them up too about 208 F, then pull and mix it with a bold Texas style sauce. I usually serve it on kaiser rolls with an ice cream scooper. It looks kind of like those Lloyds BBQ beef containers. Only the flavor is waaaay better.
I like pulled beef, so I cook them similar to how I cook a butt. I do take them up to a higher IT, 210 or so, and keep it there for at least an hour, followed by at least 2 hours in a warm oven or cooler. I wrap after the stall. It's worth all that hassle.
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It's a long low n slow. Throw some ribs n other stuff on too. This way you have snacks n stuff. I think the very first time I made it we didn't eat it as we were already stuffed. Maybe the 2nd time???? It's amazingly delicious and has a great depth of flavor for a shred. Cook that sucker to death and save the juice from the rest period.
Pulled chuck roast is near the top of my list for great beef. Short ribs and/or brisket point may be better, but I need to do a side by side to decide.
Think you got some great ideas going already. I agree with going to over 200 and making pulled beef, but if the time runs out on you before the crowd starts to stampede you can always take if off and slice it. So many ways to enjoy.
Folks - I am officially a Chuck Snob. Sounds like I can cook it a ton of different ways - low and slow to anywhere from 135 to 210 and lots of different places in between.
Chuck and Brisket are my favorite meat, but chuck wins because:
1) I often can't find brisket in my part of the world. Costco always has chuck.
2) its ridiculously cheap
3) chuck is less risky to cook than brisket
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