Chuck Roast?

[mountainsmoker]

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.

[fuzzydaddy]

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.

[fzxdoc]

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

[Bobmcgahan]

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.

[Skip]

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!

[fzxdoc]

You did the perfect PBC chuckie cook, Red Man . Congrats!

Kathryn

[fzxdoc]

Yup, that's how mine come out of the PBC, although I wrap at 180° or so. So moist and delicious.

Kathryn

[fzxdoc]

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

[Bobmcgahan]

To be clear, these had bones. Again, I don't see these as really "roasts" in any conventional sense.

[Red Man]

texastweeter Thanks...I’ve never seen a bone in chuck roast.

[texastweeter]

time breaks down collagen better than high heat.

[texastweeter]

nailed it

[texastweeter]

looks fantastic

[texastweeter]

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.

[Huskee]

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.