Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Chuck Roast?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Richard Chrz
    Club Member
    • Mar 2019
    • 1457
    • La Crosse, Wi

    #16
    This chuck was smoked for about 9 hours, at about the 7 hour mark, I had a decent bark, instead of wrapping it completely in tinfoil, I set it in the drip pan that was under it, added a little red wine and covered with a sheet of tinfoil, a few teeny tiny holes in it. smoked for another 2 hours. then rest for an hour. I was very surprised that I added bark while in the drip pan.

    Click image for larger version

Name:	chuck 1.jpg
Views:	139
Size:	187.0 KB
ID:	738740
    Click image for larger version

Name:	chuck 2.jpg
Views:	158
Size:	101.7 KB
ID:	738738Click image for larger version

Name:	chuck 3.jpg
Views:	154
Size:	126.9 KB
ID:	738739

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      looks fantastic
  • Bobmcgahan
    Club Member
    • Jul 2018
    • 81

    #17
    So, I think my experience is going to mirror that of hubmacfan. I had to be out of the house so the chucks hung for 5 1/2 hours and reached 212 degrees unwrapped. Pit temperature ranged from 267 to 282 degrees. Was at exactly 275 when I got back. I took them off and the meat is falling off the bone and I've stuck it in the chambro. I had a chance to take a taste; the flavor is very good but I found the meat tough. We will see what it's like after we take it out of the cambro in about an hour and a half. We will use it for tacos. It doesn't portend to be a total fiasco but I was hoping for something a little juicier. Again, these aren't really roasts but what appear to be giant chuck steaks. Not sure if that's the issue. Fingers crossed.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Red Man Chuck roasts have a bone, unless you buy boneless Chuck roasts. The cuts further back have a linger bone in them and it is more tender.

    • Red Man
      Red Man commented
      Editing a comment
      texastweeter Thanks...I’ve never seen a bone in chuck roast.

    • Bobmcgahan
      Bobmcgahan commented
      Editing a comment
      To be clear, these had bones. Again, I don't see these as really "roasts" in any conventional sense.
  • Huskee
    Administrator
    • May 2014
    • 15434
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #18
    They're usually like a giant steak where I shop too, 2 to 2.5" thick. When I'm cooking them flat I like to stack two together so it's more cubical, or ask the meat dept folks to cut me a thick cubical one. I too find them to dry out on the PBC, I don't think beef likes as high a cook temp as pork. Strangely though, beef likes going to a higher finish temp, wrapped anyway.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5398
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Gear:
        Thermapen MK5 (pink)
        Thermapen MK4 (pink too)
        Thermoworks MK5 orange
        Temp Test 2 Smart Thermometer
        Extra Big and Loud Timer
        Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer

        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker

        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      #19
      I've cooked many, many chuck roasts in the PBC in the 260 to 280° range, following many of the recommendations on this topic, and have always been quite happy with the results.

      In addition to those recommendations, I usually inject chuck roasts (and briskets) with Butcher BBQ's Phosphate mixed with home made beef bone broth. I don't think I've ever had a dry chuckie out of the PBC, with or without injecting.

      I've had a dry one out of the WSCGC when I tried a hot 'n fast method with one, cooked at 325 ish. At the same time, I smoked two in the PBC and the PBC ones were great.

      Like Red Man , I always hunt through for the most marbled ones I can find. Usually they're in the 2.5 to 3 pound range, boneless.

      Kathryn
      Last edited by fzxdoc; September 3, 2019, 05:45 AM.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3745
        • Blue Earth, Minnesota
        • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #20
        For no good reason I hadn't done Chuck Roasts much. However I got a PBC 6 months ago and started doing some Chuck Roasts and I must agree with several who have posted that Chuck is as good or better than Brisket. Over the weekend I did SVQ Chuck Burnt Ends using my Anova and BGE. They were great!

        Comment


        • hogdog6
          hogdog6 commented
          Editing a comment
          YES! Chuck burnt end rock, they are so good.
          And I agree. I love a good brisket but prefer a good chuck roast.
      • Bobmcgahan
        Club Member
        • Jul 2018
        • 81

        #21
        I think the issue is whether your chuck comes in the form of a "true roast" or a "steak." The steak form doesn't really have a lot of marbling that runs through the meat, unlike the "roasts" in the pictures throughout this thread. My chuck "steaks" had large veins of fat that tended to separate various parts of meat but they didn't really "run through" the meat like I've seen with brisket. I will go to a butcher and see if I can get a well-marbled 3-5 pounder.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5398
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


            Adrenaline BBQ Company Gear:
            SnS, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
            SS Rack for DnG
            Cast Iron Griddle
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Gear:
            Extreme BBQ Thermometer Package
            Additional control unit
            Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Gear:
            Thermapen MK5 (pink)
            Thermapen MK4 (pink too)
            Thermoworks MK5 orange
            Temp Test 2 Smart Thermometer
            Extra Big and Loud Timer
            Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer

            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker

            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic Series:
            8" Chef Knife
            6" Chef's Knife
            Gokujo Boning and Fillet Knife
            3 1/2 inch Paring Knife

          #22
          Bobmcgahan I think you’re exactly right. Look for a well-marbled chuck next time. It makes a huge difference. I’ve sous vided and smoked grass fed (no marbling) chuck roasts before and even with sous vide they’re not nearly as tender or tasty as the corn fed or corn finished well marbled chucks I get at the grocery.

          Kathryn

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4972
            • Winchester TN
            • Hardware
              Blackstone 36” Griddle.
              Slow 'N Sear Deluxe Kamado & Kettle Grill.
              Slow 'N Sear (1.0, Deluxe, 2.0).
              DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
              Weber Chimney Starters (regular and compact).
              Joule, Instant Accu Slim.
              GrillGrates.
              Maverick XR-50 [my favorite].
              ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
              SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

            #23
            100% agree on getting the best marbled chucky you can find. Here's a photo of what I shoot for - very few areas without some fat.

            Click image for larger version

Name:	IMG_7058.jpeg
Views:	150
Size:	2.85 MB
ID:	739221

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              She's a beaut, Clark!

            • hogdog6
              hogdog6 commented
              Editing a comment
              Oh man. "I see a chuck roast has now made its way into my weekend plans."
          • mountainsmoker
            Banned Former Member
            • Jun 2019
            • 1815
            • Bryson City, NC

            #24
            Now that is chuck roast I grew up with. It would be the ideal roast for a wet grill. Keep the interior moist and the smoker temp at 250-275 and it will be like butter or falling apart goodness. Use a good oak smoke.

            Comment

            • ClayJones
              Club Member
              • Jun 2017
              • 84
              • Washington, DC

              #25
              Are people still in here? What do y'all pay for chuck in your area? I just saw a "sale" for $7.99/lb... My other butcher is around $5.99/lb... Is that normal? Feels high...

              Clearly Fuzzy pays $5.49
              Last edited by ClayJones; October 3, 2019, 10:09 AM.

              Comment


              • Skip
                Skip commented
                Editing a comment
                We pay 3.69 on sale or up to 5.99 at regular price.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Generally $5.99-$6.99, reg price, here...
                See em on sale, now an again at HV, $3.99-$4.99...
                Ocasionally, Dillons will have em BOGO...

                Good to see ya, Brother!
            • HawkerXP
              Club Member
              • Jul 2016
              • 6392
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #26
              Click image for larger version  Name:	07B4B28A-637F-43E6-A5C1-6F6AC5856A61.jpeg Views:	3 Size:	3.35 MB ID:	751132Click image for larger version  Name:	A2794B6B-E703-4560-8686-979166CE960B.jpeg Views:	1 Size:	711.9 KB ID:	751129 I always go for the thicker/fattyer looking chuck. Costco $3.99 lb.
              I usually use Dave's post for guidance. https://pitmaster.amazingribs.com/fo...-barrel-cooker
              Last edited by HawkerXP; October 3, 2019, 10:59 AM.

              Comment


              • ClayJones
                ClayJones commented
                Editing a comment
                Need to stop by Costco after work today. Thank you sir for the timely motivation!

                As an added bonus, (you probably already know this) our DC Costco sells liquor... the good stuff too, not just Kirkland (which ain't bad sometimes tbh)
                Last edited by ClayJones; October 3, 2019, 11:04 AM.

              • HawkerXP
                HawkerXP commented
                Editing a comment
                I've heard that. ClayJones Dry brining that hunk for the weekend.
                Last edited by HawkerXP; October 3, 2019, 12:02 PM.
            • fzxdoc
              Founding Member
              • Jul 2014
              • 5398
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks), named Pretty Baby
                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                Adrenaline BBQ Company Gear:
                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                SnS for 22" Kettle
                Elevated SS Rack for WSCGC
                SS Rack for DnG
                Cast Iron Griddle
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Gear:
                Extreme BBQ Thermometer Package
                Additional control unit
                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Gear:
                Thermapen MK5 (pink)
                Thermapen MK4 (pink too)
                Thermoworks MK5 orange
                Temp Test 2 Smart Thermometer
                Extra Big and Loud Timer
                Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer

                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker

                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic Series:
                8" Chef Knife
                6" Chef's Knife
                Gokujo Boning and Fillet Knife
                3 1/2 inch Paring Knife

              #27
              Wow that's a beautiful hunk of chuck, HawkerXP . I bet your PBC can't wait to get its hooks into it.

              Kathryn

              Comment


              • HawkerXP
                HawkerXP commented
                Editing a comment
                It certainly is. If you dig around in the pile at Costco you will be rewarded.
                We have almost abandoned brisket because of all the waste (hard fat) to meat ratio and chuckies have a great flavor.

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}