Smoked Costco Prime Chuck With Hank’s Rub

[jfmorris]

I don’t think they blade tenderized chuck roasts and primal cuts, but they for sure do all their steaks - including prime filet mignon. It’s such a waste for them to ruin beef that way.

[Troutman]

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!!

[HouseHomey]

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

[HouseHomey]

GAWD yes K!! Henrik those things are delicious. I pimp you out whenever I can. I had a bigger jar of blues hog yesterday and that’s why I used it on the ribs instead of KC Royal. I do love BH though but Hanks is BOMB! I sprinkle some on my Gouda too!

[fzxdoc]

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.

Kathryn

[Henrik]

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!

[Charley Langer]

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. 😂

[treesmacker]

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]

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!