This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less

Smoked Costco Prime Chuck With Hank’s Rub

  • Filter
  • Time
  • Show
Clear All
new posts
  • Charley Langer
    Club Member
    • Oct 2019
    • 142

    Smoked Costco Prime Chuck With Hank’s Rub

    I’m making Meathead’s Chili tomorrow. I picked up some Costco Chuck Roast during the coronavirus mayhem. I was nearly to the self checkout when I realized it was Prime. Usually I just get Choice for chili. It was still darn cheap at about $5/pound, so I didn’t care.

    I got home. Dry brined it for a couple hours to get ready to smoke. I thought, “Hmmm... I just picked up some of Hank’s Beef Rub. I don’t see any ingredient that would clash with the chili... let’s just see...”

    I rubbed it. I smoked it to 135. I usually smoke to at least 130 when I’m making chili so I can snack while I work. I started cubing it for chili. I took a bite...

    OMG!!! The juices were running all over the place. It was tender. It was delicious. Hank’s rub was frickin’ amazing. It was gourmet! Is medium-rare smoked prime chuck roast a thing??

    Some of ya’ll do it like brisket. Some of ya’ll pull it. But medium rare?? $5/pound? WOW! Click image for larger version  Name:	3DDD12E4-D721-4168-BE72-86A1029203BE.jpeg Views:	0 Size:	1.98 MB ID:	815241
    Last edited by Charley Langer; March 14, 2020, 10:59 PM.
  • treesmacker
    Club Member
    • May 2018
    • 1039
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
      • Cuisinart 360 Griddle
      • Ooni Fyra (coming soon)

    Certainly looks like a thing! I'm a bit surprised that it was tender - how long did it cook and at what temp?


    • Charley Langer
      Charley Langer commented
      Editing a comment
      treesmacker, I smoked it at 225 until internal hit around 135. I was shocked!!

      Usually, I get choice for chili. Usually, I don’t use a rub for chili.

      After looking at the meat when I got home, intuition told me this might actually be good on its own with a rub, not taken up to the higher internal temps typically necessary to break it down like a pot roast... I dunno 🤷‍♂️

      Am I crazy? It didn’t taste like a tri tip, but it had that kinda “feel.” I wanna go back and grab about 10 more. 😂
      Last edited by Charley Langer; March 15, 2020, 12:06 AM.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4548
    • Stockholm, Sweden

    Nice one 👊🔥! I’m really glad to hear you like the rub. It is made for cuts like these.

    as for the medium rare? It works well with the right type of beef chuck. In Sweden we can buy what’s know as ‘heart of beef chuck’ (a single muscle) which is just perfect for the type of cook you did.

    I assume you got a real top quality chuck based on your results. Way to go, man!


    • fzxdoc
      Founding Member
      • Jul 2014
      • 5513
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners

        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Gear:
        Thermapen MK4 (pink)
        Thermapen Classic (pink too)
        Thermoworks MK4 orange
        Temp Test 2 Smart Thermometer
        Extra Big and Loud Timer
        Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer

        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker

        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      Henrik , I wish your Hank's rubs came in larger jars or was sold in bulk bags. I go through those small jars pretty quickly. Every one I've used has been delicious. Which is why I'm placing another order.



      • Henrik
        Henrik commented
        Editing a comment
        Thanks Kathryn! I like the idea of bulk bags, let me see what I can do.

      • leol2
        leol2 commented
        Editing a comment
        Let me know when you get it in bulk bags and how to order.

      • jfmorris
        jfmorris commented
        Editing a comment
        Henrik I will second this request for larger containers or bags. I rarely bother buying rubs or spices that are in small containers, as the 8 ounce bottle are only good for a cook or two the way I go through it. I'll make an exception to try a new rub, but then go for the larger bottles.
    • HouseHomey
      Club Member
      • May 2016
      • 5580
      • Huntington Beach, Ca. Surf City USA.
      • 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
        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
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      That roast looks amazing!! A fine rub choice too! I’m loving that cook.


      • Troutman
        Club Member
        • Aug 2017
        • 8125
        • 1521




          SOUS VIDE


        As mentioned you really have to have the right cut of chuck to cook it medium rare. There’s a lot of connective tissue in that working muscle that if not rendered during a long cook can yield rubber bands.

        As to cooking chuck medium rare, we do it all the time, it’s our preferred way. We always use the QVQ method for ours to ensure proper rendering is achieved regardless of the cut. 22 hours at 130* is my sweet spot with lots of oak wood smoke in combination.

        One final warning on cooking below 140* IT for Costco cuts of beef, they blade tenderize. You risk not killing potential bacteria that may have been injected into their meat. Read their labeling and be cautious!!


        • Troutman
          Troutman commented
          Editing a comment
          Charley Langer I’m on my phone so it’s difficult to look up but there are a number of sous vide que recipes in the Beef Channel. I pre-smoke (although not mandatory) for 2 hours, sous vide for 22 hours at 130*, chill then re-smoke back into the low 130s. Safety and rendering come not with temp but over time.
          Last edited by Troutman; March 15, 2020, 05:47 PM.

        • Troutman
          Troutman commented
          Editing a comment
          As to the blade tenderizing comments I’ve literally gone two both the Costco’s I frequent and virtually all the beef cuts I normally buy have the blade tenderizing label, even the large primal cuts. Having said that I’ve cooked lots of those cuts medium rare with no ill effect. But, I’ve also begun to cut way back since I’m fortunate to have a lot of other alternatives. Just be safe !!

        • Charley Langer
          Charley Langer commented
          Editing a comment
          Troutman, sounds slightly extreme, but I get it. And, with chuck roast, I think that should not affect the texture negatively, so I don’t really have anything to lose other than some concern and a bit of time. I’ll take your advice. THANK YOU for speaking up. SUPER APPRECIATED!!
      • Donw
        Club Member
        • Jul 2017
        • 3756

        Great looking cook. I’m really a big fan of Henrik ‘s Hank’s rubs too.


        • Ahumadora
          Club Member
          • Oct 2015
          • 2193
          • Warkworth, New Zealand

          I have 2 bottles of hanks rub with me in Mexico now. Waiting to get get home to test it out.


          • Henrik
            Henrik commented
            Editing a comment
            Cool! I don't think my rubs have been that far away from home :-)



        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
        See more
        See less
        Meat-Up in Memphis