ideas for grilling a beef prime chuck roast?

[daveyd]

have a well marbled roast want to make it the best I can!

[pkadare]

What is your end goal here? Pulled, sliced, etc.? What type of cooker(s) do you have access to? Do you have a sous vide? This is a super wide open question.

[RonB]

And when do you plan on cookin' it?

If you have the time, dry brine it at least overnight. If you don't have that much time, brine it as long as you can.

If you want to do a straight smoke put it in your cooker with your favorite smokin' wood and smoke between 225° and 275°. Pull when probe tender, (normally around 200° to 205°, but a prime grade might be done earlier). Then cambro it for an hour or two if you have the time. This is for pulled chuck. If for sliced, bull at the first hint probe tender, hold and then slice across the grain.

[Spinaker]

I would smoke that beast, rather than grill it. I would follow RonB's instructions above. Pulled chuck roast is really underrated IMHO.

[cruiseplanner1]

Exactly what RonB and Spinaker said. I have done many chuckies over the years since my quad bypass. Trying to watch some of the LDL and going easy on the briskets. Anyway they turn out very good

[cruiseplanner1]

And you can make some wonderful burnt ends with a chuckie folks.

[Potkettleblack]

If you have the sous vide setup, it's a great long low cook for chuck steak... otherwise smoke that puppy per instructions above, pull and profit. Or maybe barbacoa, which is similar.

[JCGrill]

Options include pulled as suggested or turning into burnt ends (one of my favorites). If you have sous vide you can make mighty fine steaks. Lots of other options - I've turned smoked chuck into beef ragu, ropa vieja, and beef stroganoff, for example.

[TheQuietOne]

The nice thing about a chuck roast is that it's really hard to mess up. I've smoked a few of them with Meathead's Big Bad Beef Rub and they've been universally excellent and a big hit wherever I've brought them. Personally, I like them better than brisket.

[fzxdoc]

ditto dat.

[daveyd]

Thermo works smoke: my meat probe seems to have died! How do I get another set of probes?

[RonB]

How old are your probes? Thermoworks is great about replacing stuff under warranty. If not under warranty, go here:

https://www.thermoworks.com/Handheld-Probes/Probes/Pro-Series

[daveyd]

couldn't figure out to open a new topic. computer illiterate. Hope someone sees this and can direct me to place where I can order some new probes!

[Spinaker]

https://www.thermoworks.com

[luvthemstillers]

Malcom Reed just did this recipe recently. I plan on trying it myself.

https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/

[cccq]

I have followed his instructions on this one and they were great. You won't be disappointed.

[daveyd]

appreciate the feedback! NEST SMOKE is a whole NY strip loin. has thick layer of fat. do i smoke it fat side up or down? does kosher salt dry brining penetrate this fat layer? plan is indirect heat to 125 degrees in a primo, then sear on a gas grill. hoping to cook the loin whole. not sure if this get's enough seasoning.

[realdocBBQ]

Are you going to cut this into individual steaks after cooking? I've not seen/done a whole striploin as a SMOKE - only cut them into steaks and smoked THOSE, then seared for consumption. What's the goal here? If you do it as a whole striploin, it'll all be cooked the same when you cut into servings, which can be problematic for some folks - my wife, for instance. She wants her steak cooked much more than I do.

[realdocBBQ]

And if you dry brine, you'll need to HEAVILY dry brine and give it... probably a couple of days to penetrate as well as it can.

[daveyd]

dry brining in fridge now, kosher salt top side only. thinking i'll season, montreal seasoning, turn over and brine the fat. i know most of the fat will not be consumed. still question does the salt brining penetrate the fat cap? hoping to feed 8 people well, will have 2 end pieces and if too rare and not enough seasoning i will again slap them on grill for a quick sear.

[realdocBBQ]

You will get SOME salt into the fat but honestly not a lot. A big, thick, dense fat cap like that, if you sprinkle salt on it, the next day you will see SOME of it has absorbed, but in my experience, you'll still see lots of large, undissolved salt crystals remaining. This suggests to me it doesn't penetrate WELL - but then, I do make bacon and I see the salt (and curing salt) penetrates THOSE layers of fat - but it's a much longer time period and slightly different texture/type of fat, too.

[realdocBBQ]

My concern would be not getting good penetration of the salt into the deep parts of the roast - also other seasoning on the steaks, you'll want to season the surface of those when cooking - i.e., pepper, garlic powder, maybe Montreal or whatever...

Personally I would not cook a primal like that in this way, because I think the results are suboptimal for consuming AS STEAKS. I would cook them AS STEAKS to get good salt, rub, sear and flavor all around. It's just... better. My opinion.

[daveyd]

make sense! i'm going to salt down the fat side now. plan to smoke it tomorrow. basically i'm treating a ny strip as i would a prime rib roast. what could be bad!

[realdocBBQ]

That's cool, I hadn't thought of it like that. For those rib roasts, people often season/salt/rub heavily to get as much flavor on the outside crust as possible (as well as sear/smoke) since it doesn't penetrate. Nothing says you can't salt your slice of prime rib on the plate - or your slice of NY Striploin roast!

[Uncle Bob]

You can cross score the fat cap down to the meat level if you want more salt penetration on that side, emphasize salt in the slits. The fat cap will still protect if you cook fat side toward the primary heat flow and will render better.

[bbqLuv]

Like a brisket. So good.

[daveyd]

scoring the fat a good idea. i;m doing it, plan to smoke this loin this afternoon. i'm considering cutting it in halves or quarters to get more crust. if they turn out bland, i figure i could cut a steak and sear in a cast iron skillet to the liking of each guest,