Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First Chuck Roast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First Chuck Roast

    Been doin' this a while, but today was my first chuck roast cook.

    Had a 3# nicely marbled Angus chuck roast from Costco here, and wanted to do something other than pot roast with it. SWMBO didn't think smoking it was such a good idea, but I invoked the "Trust Meathead" clause and proceeded.

    It dry-brined for two days days uncovered, and a third day covered with plastic wrap (rain yesterday, it IS Seattle).

    Went on the Weber and SnS today about 1PM with a BBBR coating, and some Alder chips. The SnS combo was great as always, and held temps rock solid the whole cook. Hit a stall at 172F that lasted a bit long, but finally pushed through. I pulled it at 178F as we were getting tired of waiting and the rest of dinner was ready, and rain was threatening again. Did I mention we're near Seattle?

    SWMBO declared the sliced result one of the best things I've ever cooked, which is always good for the ego. It was indeed moist and tasty. A total success. I'm instructed to go find some more chuck roasts, and maybe cook two at a time. OK by me!

    Sorry, no pics

    #2
    Sounds like you did well sir.

    Comment


      #3
      Great! I love doing a Chuckie!

      Comment


        #4
        Sounds like a great success, congrats!

        Comment


          #5
          Chuckie, Chuckie, ……! Congrats, we love them here sliced and pulled.

          Comment


            #6
            Great job, Chucks are becoming my most favorite smoke. The little critters sure can take a while to cook all the way through though. Costco seems to have the best selection for these in my area.

            Comment


              #7
              I did a chuck roast just on my gas grill a few weeks ago. It cooked a little bit uneven, but for the most part, came out great! Will have to try smoking one next.

              Comment


                #8
                That is a great cut of meat if cooked low and slow. Nicely done.

                Comment


                  #9
                  Has become my favorite cut. Good job!

                  Comment


                    #10
                    It's hard to beat a good chucky.

                    Comment


                      #11
                      I lov elaking chuck rosats. You can mix them into anything, or just eat them as is!

                      Comment


                        #12
                        One of my favorite things to make with leftover smoked chuck roast is some breakfast hash to go with fried eggs.

                        Oh so good!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here