Just wondering what sort of thing you all might do with a 3-5# boneless
chuck roast I picked up over at my local Costco.. I'm just trying to get
ideas of what can be done with these in the low-n-slow sort of area.. Thx!

In alt.food.barbecue, Rick F. > wrote:
> Just wondering what sort of thing you all might do with a 3-5# boneless
> chuck roast I picked up over at my local Costco.. I'm just trying to get
> ideas of what can be done with these in the low-n-slow sort of area.. Thx!

If it is an underblade roast, I usualy take cloves of garlic and stick
them deep into the crevices, then rub it with a mix heavy on the chili and
onion, and smoke it with maple for 9 hours or so.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In article >, wrote:
> In alt.food.barbecue, Rick F. > wrote:
>> Just wondering what sort of thing you all might do with a 3-5# boneless
>> chuck roast I picked up over at my local Costco.. I'm just trying to get
>> ideas of what can be done with these in the low-n-slow sort of area.. Thx!
>
> If it is an underblade roast, I usualy take cloves of garlic and stick
> them deep into the crevices, then rub it with a mix heavy on the chili and
> onion, and smoke it with maple for 9 hours or so.

Sounds good.. Would that be at ~225 degrees for the 9 hours or something a bit higher?
Also -- after 9 hours is it going to be similar to smoked pork butt that you can pull
or will it still require slicing? Thanks!

Rick F. wrote:
> Sounds good.. Would that be at ~225 degrees for the 9 hours or something a bit higher?
> Also -- after 9 hours is it going to be similar to smoked pork butt that you can pull
> or will it still require slicing? Thanks!

If the meat is only 3-5 pounds, 9 hours would be too long in the
cooker. 1-1/2 hours per pound; less if the meat is really fatty.

It should shred nicely when done.
I use S/P and cayenne.
Pierre

On Thu, 21 Sep 2006 07:27:01 GMT, "Rick F." > wrote:

>Just wondering what sort of thing you all might do with a 3-5# boneless
>chuck roast I picked up over at my local Costco.. I'm just trying to get
>ideas of what can be done with these in the low-n-slow sort of area.. Thx!
>

Marinade in some savoury chutney and some of your favourite spices, in
a baggie. The go at 325 -350F until it hits towards 160. Slice cross
grain and thinly. Goes well with gravy and some boiled potatoes.
Comfort Food. I should have some tonight because it is wet, blowing,
and 6c.

Harry

On 21-Sep-2006, wrote:

> In alt.food.barbecue, Rick F. > wrote:
> > Just wondering what sort of thing you all might do with a 3-5# boneless
> > chuck roast I picked up over at my local Costco.. I'm just trying to
> > get
> > ideas of what can be done with these in the low-n-slow sort of area..
> > Thx!
>
> If it is an underblade roast, I usualy take cloves of garlic and stick
> them deep into the crevices, then rub it with a mix heavy on the chili and
>
> onion, and smoke it with maple for 9 hours or so.

It just happens that I have some pulled chuck in my fridge as we write
here. Kind of like a pork butt, you have options. You can cook it to slice
or cook it to pull. Your choice. Mine, when cooked to a pullable state
has lost much of the richness expected of chuck roast. I think chuck
needs to have it's drippings recovered and some worked into the final
dish. The experts seem to recover some of the drippings and use it to
develop a finishing sauce to pour over the final dish. I can invision a
little garlic and some red wine in there.

--
Brick(Tryig to get some learned ones to pipe in here)

In alt.food.barbecue, Rick F. > wrote:
> >
> > If it is an underblade roast, I usualy take cloves of garlic and stick
> > them deep into the crevices, then rub it with a mix heavy on the chili and
> > onion, and smoke it with maple for 9 hours or so.

> Sounds good.. Would that be at ~225 degrees for the 9 hours or something a bit higher?
> Also -- after 9 hours is it going to be similar to smoked pork butt that you can pull
> or will it still require slicing? Thanks!

Yes - regular Q temperatures. It will be sliceable then, but very teder.
You can also keep cooking it until it pulls apart.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

Rick F. wrote:
> Just wondering what sort of thing you all might do with a 3-5# boneless
> chuck roast I picked up over at my local Costco.. I'm just trying to get
> ideas of what can be done with these in the low-n-slow sort of area.. Thx!

This is a cut of meat that I use often. What I do is treat it like a
faster cooking version of brisket. I give mine a good dose of rub, and
let it sit while I get my smoker going.For smoking wood, I use a combo
of hickory & mesquite in about an 80/20 ratio. Once the cook begins, I
put in a charge of chips and give it a smoke bath. I try to keep the
temp at about 275-300. Once the smoke from that first charge of chips
dies down, I flip the meat over and give it a baste with a little
bourbon. Another charge of chips goes on, and once that is finished, I
give it another bourbon baste then wrap the meat in aluminum foil.
Those parts should take about 2 hrs. The meat goes back into the smoker
and I give it another hour or two of cooking. Take it out and let it
rest for half an hour, then slice it.

Jim S

> wrote in message
. ..
>
> On 21-Sep-2006, wrote:
>
>> In alt.food.barbecue, Rick F. > wrote:
>> > Just wondering what sort of thing you all might do with a 3-5# boneless
>> > chuck roast I picked up over at my local Costco.. I'm just trying to
>> > get
>> > ideas of what can be done with these in the low-n-slow sort of area..
>> > Thx!
>>
>> If it is an underblade roast, I usualy take cloves of garlic and stick
>> them deep into the crevices, then rub it with a mix heavy on the chili
>> and
>>
>> onion, and smoke it with maple for 9 hours or so.
>
> It just happens that I have some pulled chuck in my fridge as we write
> here. Kind of like a pork butt, you have options. You can cook it to slice
> or cook it to pull. Your choice. Mine, when cooked to a pullable state
> has lost much of the richness expected of chuck roast. I think chuck
> needs to have it's drippings recovered and some worked into the final
> dish. The experts seem to recover some of the drippings and use it to
> develop a finishing sauce to pour over the final dish. I can invision a
> little garlic and some red wine in there.

> Brick(Tryig to get some learned ones to pipe in here)

You're raising a very good point about chuck. Use a drip pan under it to
capture the drippings, and incorporate that into whatever sauce you
incorporate into the cooked meat. Chuck is best braised, to keep it from
drying out. We cook a lot of Boeuf Bourguignon, a Burgundy stew in which
chuck chunks are browned in a braising pan, and then braised with red wine
and pan juices. I would have as much moisture as possible in the smoking
environment to prevent drying.
Let us know how it turns out. I think this is well worth trying.

Kent

--

In article >, Denny Wheeler wrote:

> I've got a chunk of chuck out smoking now, over cherry wood. I should
> have the drippings available (sand pan with foil over it).

Well.. Just a quick followup (and thanks for all of the great replies!).. I
ended up following a recipe I found on a website that was sufficiently different
that I thought I'd try it (and it was easy too!).. I took a dutch oven, plopped
the washed chuck roast in it, emptied 1 can of beer into the dutch oven.. Then
you add a small jar (or 1/2 larger jar) of pepperoncinis with stem removed into
the beer. Then add beef (I used chicken) broth to just barely cover the top of the
beef. The last ingredient is a package of dry-mix for italian dressing -- sprinkle
that over the top of the roast (you can do this before adding the broth if you wish)

Once that is done, carefully put this over indirect heat at ~225-250 for ~3 hours
with the lid OFF of the dutch oven.. I added Cherry wood to my smoke pot to give
a nice aroma.. After 3 hours or so at ~225, put the top on the dutch oven and
cook for about 2 more hours..

This particular recipe worked great for us since I ended up having to take my SIL
to the ER for ~3 hours so my ceramic cooker just chugged along without anybody
keeping an eye on it.. The only odd side effect is that my (unsealed) ceramic
dutch oven now has a permanent cherry odor infused in it.. (8->

The meat was very good and my sister-in-law was even eating the smoked pepperoncini's
afterwards! The meat almost had a corned-beef texture to it -- I really liked it
and so did everyone else! I would like to dry cooking on though without the benefit
of the "bath" this one had to compare.. I've got one more of these in the freezer
to try out.. I'll let you know how it goes..