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25 lbs of chuck... now what

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  • radshop
    Charter Member
    • Mar 2015
    • 462
    • Orange County CA
    • Lone Star Grillz 20x36 offset
      Weber 26" kettle
      PK Classic
      Weber Genesis gas grill
      Lodge Sportsman Grill
      Weber Smokey Joe Silver
      Smoke Hollow 44 gas smoker
      Cheapo Brinkmann charcoal smoker with DIY propane conversion

    25 lbs of chuck... now what

    I ventured to Smart & Final hoping to pick up a couple pounds of chuck to grind for burgers. Walked out with a 25 pound choice chuck roll.

    The obvious for me is lots of burgers, sausage, and stew meat.

    What else should I be thinking about doing with it?

    Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9723
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
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      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Little pulled-chuck wouldn't hurt.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3958
      • Primo XL
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        Blackstone Pizza Oven

        Portable propane burners (3)
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        Fire pit grill

      #3
      Now we party.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 9263
        • Kansas Territory
        • Grills / Smokers
          *********************************************

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          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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          *********************************************
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        #4
        I'd keerfully portion it out, use th portions fer various thangs...

        That's only like 6 servins, here in Th Pit lol!

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1728
          • Minneapolis / St Paul burbs
          • Charcoal - 22" Weber Kettle
            Gas - Saber
            Smoker - Green Mountain Daniel Boone
            Portable - Charbroil Tabletop Propane Grill

          #5
          Chunk some and make chili or burnt ends. Shred it and make ropa vieja or beef ragu. Stroganoff. Lots of options. I've done all of these.

          Comment

          • texastweeter
            Club Member
            • Jul 2017
            • 2895
            • Republic of Texas

            #6
            shoulder clod. If we went under quarantine, I would say cook like brisket and throw a party. I have done a few, come out fantastic!

            Comment

            • tenphases
              Club Member
              • Nov 2016
              • 232
              • Jersey City NJ
              • Humphrey's Pint with Fireboard + Pit Viper
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                Blackstone Griddle 22 with stand and lid
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                Akorn Kamado jr

              #7
              Time for the vac seal or diy vac seal bags. That can last awhile, good eats.

              Comment

              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 5344
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                #8
                In Texas they call it a clod. Cook it at 225 like a pork butt. I like the cold better than brisket.

                Comment

                • Ahumadora
                  Club Member
                  • Oct 2015
                  • 2068
                  • Pilar Buenos Aires, Argentina

                  #9
                  Chop it into 3 or so chunks smoke it to med rare. Cool then slice thinly and bag (small portions) for freezer. Then you toss it in a pan for a quick sear and make roast beef sammys with cheese n onion.

                  Comment


                  • THE Humble Texan
                    THE Humble Texan commented
                    Editing a comment
                    I'm have to stop reading this at work and only read on the weekend. When I read at lunch the front of my shirt gets wet. (: (;
                • FireMan
                  Charter Member
                  • Jul 2015
                  • 7671
                  • Bottom of Winnebago

                  #10
                  Hey, it’s guaranteed, what more do ya want. Hunnert percent even!

                  Comment

                  • rickgregory
                    Founding Member
                    • Aug 2014
                    • 677
                    • Seattle, WA

                    #11
                    Think about how you eat and how many people you have. Then portion it out - some to ground chuck, some to smoked, etc. I tried SVQ (Sous Vide then smoke) the other week and it's a great technique not only for immediate eating but for slicing and use in sandwiches.

                    Short version - season chuck, SV for ~24-36 hours at ~130-140 depending on the doneness you want. Remove from SV bath, shock cold and either refrigerate or smoke right away after applying your fave rub (remember you seasoned pre-SV) to the temp at which you SVed.

                    for sandwiches, you're left with med-rare to medium, sliceable meat that stays together and is still tender and tasty.

                    Comment

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