I do like QVQ for this (https://pitmaster.amazingribs.com/fo...s-vide-chuckie) but here is a way to go direct that is pretty much beef and rub.
Prep 30 mins ∙ Cook 9 hrs INGREDIENTS
Dry brine chuck roasts with the salt at least overnight, can add rub at the same time if desired and it will stick since the meat is moist out of the package. A generous amount of any (no-salt) rub is advised.
Prepare your smoker for an indirect cook at ~250°F. (can go lower here if you have the time or if you need more smoke, say, on a pellet cooker)
Stage 1: Smoke and bark development
Set beef on smoker grate with a disposable pan below to catch the drippings so you can mix them back in when you put it in the dutch oven later. Need the beef situated on a rack so it gets air and bark development on all sides.
Cook for about 5 hours, or until it is into the stall and has some good bark development (160-175°F internal depending on bark preference).
Stage 2: Braise to tenderness
Oil the inside of a Dutch oven that fits in the smoker.
Put all the juices frim the drip pan into the dutch oven.
Put the tallow in the dutch oven (can also use non-rendered like brisket trimmings, but you’ll have to pick out anything that doesn’t render, later when you pull it and you may need a little more).
Put beef in the dutch oven lid on and into the smoker.
(May have to cut a bit to fit)
It will seem like there’s too much liquid, but when you pull the beef, most if not all of it will mix in.
Cook until beef is 210-215 °F, (a couple hours or so) check for tenderness for pulling. Can run the smoker higher here, say 275°F+ to make up time if desired. The closed dutch oven won't let much moisture, if any, escape during this stage.
Stage 3: Pull and finish.
Remove beef to a pan or tray where you can pull it.
Leave all the juices in the dutch oven.
Trim any unrendered fat/gristle you find on the beef while pulling beef apart with a fork.
Return pulled beef to Dutch oven and stir with all the liquid.
Return Dutch oven to smoke with the lid off. Add wood if necessary. The tips of beef sticking out of the liquid will gather more smoke/bark.
Cook for about 1.5 hours back down around 250 °F (or lower as desired).
Remove, and stir well before each serving or dividing up.
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Prep 30 mins ∙ Cook 9 hrs INGREDIENTS
- Two or three chuck roasts
- recipe scaled to:
- 5 lbs of chuck roast
- About 1/2 teaspoon kosher salt per pound of meat so
- 2 1/2 teaspoons kosher salt
- big bad beef rub or other salt-free rub that works well for beef.
- 1/4 cup rendered beef tallow (or slightly more beef fat trim)
- A cast iron dutch oven large enough to contain the beef, but small enough to fit in the smoker.
- Big bad beef rub: (https://amazingribs.com/tested-recip...eef-rub-recipe)
- 3 tablespoon coarsely ground black pepper
- 1 tablespoon granulated white sugar
- 1 tablespoon onion powder
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons chili or ancho powder
- 1 teaspoon chipotle or cayenne powder
- 1 teaspoon cumin ( optional)
Dry brine chuck roasts with the salt at least overnight, can add rub at the same time if desired and it will stick since the meat is moist out of the package. A generous amount of any (no-salt) rub is advised.
Prepare your smoker for an indirect cook at ~250°F. (can go lower here if you have the time or if you need more smoke, say, on a pellet cooker)
Stage 1: Smoke and bark development
Set beef on smoker grate with a disposable pan below to catch the drippings so you can mix them back in when you put it in the dutch oven later. Need the beef situated on a rack so it gets air and bark development on all sides.
Cook for about 5 hours, or until it is into the stall and has some good bark development (160-175°F internal depending on bark preference).
Stage 2: Braise to tenderness
Oil the inside of a Dutch oven that fits in the smoker.
Put all the juices frim the drip pan into the dutch oven.
Put the tallow in the dutch oven (can also use non-rendered like brisket trimmings, but you’ll have to pick out anything that doesn’t render, later when you pull it and you may need a little more).
Put beef in the dutch oven lid on and into the smoker.
(May have to cut a bit to fit)
It will seem like there’s too much liquid, but when you pull the beef, most if not all of it will mix in.
Cook until beef is 210-215 °F, (a couple hours or so) check for tenderness for pulling. Can run the smoker higher here, say 275°F+ to make up time if desired. The closed dutch oven won't let much moisture, if any, escape during this stage.
Stage 3: Pull and finish.
Remove beef to a pan or tray where you can pull it.
Leave all the juices in the dutch oven.
Trim any unrendered fat/gristle you find on the beef while pulling beef apart with a fork.
Return pulled beef to Dutch oven and stir with all the liquid.
Return Dutch oven to smoke with the lid off. Add wood if necessary. The tips of beef sticking out of the liquid will gather more smoke/bark.
Cook for about 1.5 hours back down around 250 °F (or lower as desired).
Remove, and stir well before each serving or dividing up.
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