Did two 3 lb chuck roasts on my 22.5 WSM yesterday. Despite a thunderstorm slowing things down for a little over an hour, things turned out great! I dry brined overnight, injected in the AM & used BBBR (only 1 T of pepper, though) and had the temp around 250-270 most of the time. Pulled one at 190 (sliced it) & the other at 206 (pulled it) & put them in my faux cambro for around an hour & a half.
So, a big thank you to all of you that have posted questions, suggestions, techniques or information on smoking chuck roast!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
If its up here its the most elusive piece meat I've ever tried to find.
I've asked at three local grocery stores with no luck.
Thought I'd found one last week, turned out to be a mislabeled tri tip.
Tri tip being another cut of meat I couldn't find until I tripped over this.
Guess they must be grinding everything up for hamburger....
Or it goes to some cuts of meat being more regional than others
TripleB - we don't have anything labelled as "chuck" up here, no. smokin fool - anything with shoulder or blade in the name will be chuck. For example; shoulder clod, top blade, etc. Here are a couple of good links:
Finallyl!!!!
Found chuck roast at Metro.
The butcher said he will never simply cut a chuck roast and put it in the meat bunker for sale, however if you ask him he will gladly cut one for you.
Dude....I'm in, in big.
I have two chuckies in my freezer that are patiently awaiting their time to shine. Love the sliced/pulled combo you've got. I'm thinking of going the pastrami route with one for slicing and pulling the other whenever I finally have time to get it done.
I love chuck roast. Especially when I'm lazy and don't want to wait for 12 hours for a full packer. Leftovers always work great for steak n eggs breakfast the next day.
Looks great! I smoke chuckies on a regular basis. I'm actually doing 6 5 pounders tomorrow for a party. I was curious what you used for an injection. I purchased Kosmos Qs reserve blend for a brisket I'm doing on the 4th. I'm considering trying that with the chuckies. I don't usually inject beef. Usually end up braising after smoking it to 165. Appreciate any suggestions. Thanks.
I used Swanson’s Beef Broth for injecting. Wouldn’t have done it except I read some comments where people had injected since they said they were doing it like brisket, which I always inject, so I injected & am glad I did. I injected in several places about an inch apart from the top of the roast. Good luck! Hope it is mighty tasty!
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