Been reading about members smoking chuck roasts and our local meat market had a sale on some nice choice ones. I took two smaller ones to "practice" with today. Here is a photo of one of them. Not sure how it looks but it tasted great. I think I like this better than brisket for the lean sweet flavor. Ate a few slices and wrapped some in a fresh flour tortilla from our local Mexican bakery. Great
I’d never heard of smoking a chuck roast till I joined here, but having smoked a couple now I get why they’re so popular on the board.
Delicious, tastes extremely close to brisket, & you’re not stuck trying to figure out how to eat 12lbs of beef before it goes bad. Guess you know now too.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
That looks great. I do lots and lots of chuckies. In fact, I have the last one from our last side of beef defrosting now. Steers only have one brisket, and lots of chuck roasts, so I do way more chuckies than briskets. However, I guess my pulled pork went over at church last weekend. I was asked to do brisket for a church dinner in November. I did suggest it might be easier to do the same amount of meat in the form of chuck roasts instead of briskets, so we might do some negotiating. Only need to plan on feeding about 30 people. I might show them your picture, it might help persuade them.
HawkerXP, pbc, pbc... Now that I have done a tri tip, the chuckie will be my next beef cook. But on the kettle, cause I don't have the pbc, pbc, pbc (yet)
Potkettleblack, I have a whole new supply of chuckies hanging in a locker now. Along with ribeyes and T-Bones and the rest of the side. Even got a brisket in there. Won't actually know what they will cost per processed pound for another week or two. Buck a pound, before processing.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I make pulled beef with mine. Do everything you knwo how to do to make pulled pork, just do it with a chuck roast and beef/brisket seasonings instead of pork seasoning. My favorite! Pulled beef is excellent in anything from omelettes to chili to tacos, nachos, or simply on a fork!
I might be heading up your way this week, to Loud Pond just south of Glennie. Weather is supposed to be nice rest of this week.
Yes enjoy it while you can. May go out grouse hunting and then the weekend gets cold and rainy. However this is duck season opener so that times well. Have fun
Sorry for the late reply, did not see this post. I did take them to 160 which was a little high as I did not want them as rare as the ones prior to this batch. I think I will stick to about 145-150 in the future. First batch had too much "blood water" coming out for my family.
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