Chuck Roast first timer - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-07-2005, 03:27 PM   #1
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Chuck Roast first timer

Well, I think Im gonna try a chuck roast this friday. From what I find here, I assume Im gonna treat it the same as cooking a brisket ? I'm not going to foil till resting time, so when should I pull it out (what temp?)

As far as a rub goes, I was thinking just s/p and garlic. Any other suggestions to add. Im going to use the meat for fijitas I think. Also can I slice it like a brisket or should I plan on shreading ?
__________________

__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 02-07-2005, 03:40 PM   #2
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
I would try to get it to at least 200º internal before removing and I'd shred it. If you want to slice it, I guess somewhere around 170ºF but I wouldn't do that with chuck myself, too much fat.

You might wish to foil it at some point after 160ºF but personally I don't care for it, I find the meat just too greasy/fatty that way.
__________________

Shawn White is offline   Reply With Quote
Old 02-07-2005, 03:40 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
John,
Don't wait until resting to foil. The few I've done have been foiled around 165 with good results. I've seen a few folks not foil until the meat hit close to 200* and they said they were a bit dry. Keep in mind that the chuck is a fatty/greasy cut of meat, which is very flavorful but a little on the greasy side. The next CR I do I will foil closer to 180, to see if it cuts down on the greasiness without drying out too much. The ones I have done were good, but I think they could have been a little better. Plan on shredded vs. slicing. If you are looking for sliced beef, go with a bottom round roast vs. chuck roast.

I have a couple suggestions for seasoning for you. I have been using two parts montreal steak seasoning to one part turbinado sugar for CR's and have bee very happy with the flavor. There are several guys that I have seen use taco seasoning for their CR's for mexican dishes. I haven't tried that so I can't vouch for it, but it sounds good to me! Good luck and let us know how it turns out!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-07-2005, 03:54 PM   #4
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
thanks guys...sounds like the general idea is to foil, so I wont fix what isn't broke.

Anyone ever use Dr. Pepper in any of their cooks ? I thought about it when i read that Jeff said he adds beef broth when he foils. I cooked a prime rib in the oven for hunting camp a few years back (see disclaimer below) and the butcher suggested a blend of Dr. Pepper and beef broth in the bottom. It was excellent. Didn't taste the DP at all, but had great flavor. Thought maby of adding that to beef broth when i foil...

Disclaimer - the oven was used prior to my smoking habit (or addiction if you ask my wife) and I had no knowledge of the benifits of smoked animal flesh.
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 02-07-2005, 04:07 PM   #5
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Quote:
The next CR I do I will foil closer to 180
that sounds like a good idea Larry, I might give that a go too.

My last CR was over 20 lbs then split in three, unfoiled on for 25.5 hours if I recall right (it was doucmented on this forum but SOMEBODY deleted the thread I think ) and the end result was good but dry. It was cold out and I had some internal temp setbacks. I think it was dry because it was on too long, not for lack of foil. But I will have to do another one unfoiled to be sure.

That gave me the idea to reduce my target temp by the number of degrees lost (to some as yet undetermined maximum). My reasoning is that one has not lost the EFFECTS of the cooking to that point.

I hate opening my WSM to manually check especially when it is cold out so adjusting target temps might be a good way to use the remote therms. I've used the trick twice now and it has worked well.
Shawn White is offline   Reply With Quote
Old 02-07-2005, 05:38 PM   #6
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
I have only done Chuck Rolls, not Chuck Roast... But. I took them to 200 - 205, then foiled and rested. There is SOOOO much fat in these things my pan was almost overflowing with fat and more came out during resting.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-07-2005, 05:59 PM   #7
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I haven't been all that impressed with the Chuck Roast...not so tasty and a lot of fat! Would rather do a brisket or a chuck roll instead!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 02-07-2005, 07:44 PM   #8
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I never have cooked one either, but it brings a tear to my eye to see you guys all acting mature and workin together! :smt022
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 02-08-2005, 01:33 AM   #9
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Well, ain't that the pot calling the kettle black, eh Christie?
Shawn White is offline   Reply With Quote
Old 02-08-2005, 06:39 AM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Shawn White
Well, ain't that the pot calling the kettle black, eh Christie?
Shawn, Had to read that a couple of time before I got it...
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.