Third Time Chuck - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-09-2007, 07:36 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Third Time Chuck

I decided to thaw a couple of chucks out for an overnighter. This will be my third try at pullable chuck roast. They were still a little frozen when I got home so I put them in FoodSaver bags with some wooster sauce and sucked them down to pressure in some flavor. They are in the sink soaking it up.

They go on tonight.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-09-2007, 07:55 PM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Third Time Chuck

Quote:
Originally Posted by Cliff H.
I decided to thaw a couple of chucks out for an overnighter. This will be my third try at pullable chuck roast. They were still a little frozen when I got home so I put them in FoodSaver bags with some wooster sauce and sucked them down to pressure in some flavor. They are in the sink soaking it up.

They go on tonight.

Third times a charm Cliff!!! Once they get to 200* try the fork test, don't take them off till they twist with ease!!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 03-09-2007, 08:20 PM   #3
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
What temperature do you smoke them? About what is the average time to smoke a roast? Maybe three pounds.
cleglue is offline   Reply With Quote
Old 03-09-2007, 08:29 PM   #4
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I plan to go about three hours per lb. What seems to be a small chuck roast is an all day event.

I smoked the last two between 230-250. Foiled at 165 and pulled them off at 200. This time they ain't coming off till they are tender.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-09-2007, 08:38 PM   #5
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Cliff,

I just took a very small 2 pound 1 ounce roast out of the freezer. I think I'll try smoking one tomorrow. This will be my first chuck roast.

Good luck with yours.
cleglue is offline   Reply With Quote
Old 03-09-2007, 08:51 PM   #6
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by cleglue
Cliff,

I just took a very small 2 pound 1 ounce roast out of the freezer. I think I'll try smoking one tomorrow. This will be my first chuck roast.

Good luck with yours.
Good luck back at you.

Mine are some honkers from Sam's. They are about four lbs each. I expect them to be on the wsm for 12-16 hours.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-09-2007, 10:05 PM   #7
BBQ Central Pro
 
cflatt's Avatar


 
Join Date: Dec 2005
Location: Franklin, TN
Posts: 792
I usually go about 1:15-1:30/lbs depends on the piece of meat..may even go a bit longer if its really marbled. the sams here got in whole chuck rolls, gonna get one when I get back from vegas.....good eatin.
__________________
What is the difference between a southern zoo and a northern Zoo?
...The southern Zoo has a description of the animal and a recipe.

Curtis
cflatt is offline   Reply With Quote
Old 03-09-2007, 10:09 PM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
My WSM clocked in at 8:30.

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-10-2007, 04:19 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Cliff out of curiosity, why do you have the chucks raised on a pan??
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 03-10-2007, 07:01 AM   #10
BBQ Central Pro


 
Join Date: Oct 2005
Location: Lindenhurst, NY
Posts: 994
last chuck roast I did, 3 pounder , took 5 hours to get to 195*... stubborn piece of meat, but well worth the effort
__________________
Aim for Sucess, not perfection
Good Country, This America
Bobberqer is offline   Reply With Quote
Old 03-10-2007, 08:13 AM   #11
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Larry Wolfe
Cliff out of curiosity, why do you have the chucks raised on a pan??
I had already used the pan during defrosting so I figured I would do the whole thing in the pan and wrap it all with foil.

This whole cook may have turned into a cluster. I usually have the smoker loaded down so temps are easier to mantain. This time there was only 8llbs of meat to begin with and I had a temp spike about 3am that went above 300.

The meat was at 165 at that time so it was time to wrap in foil. That would have worked out good had I had another roll of foil.

I got the roast foiled at 195. It may be a waste of time. They look pretty dark but I am going to go ahead and finish them and rest them.

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-10-2007, 08:52 AM   #12
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
They're looking good to me Cliff. I hate when you got to get foil and there is only a 3 in. piece left
Good luck on the rest of the cook
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 03-10-2007, 09:05 AM   #13
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
You've come this far, don't stop now Cliff.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 03-10-2007, 09:48 AM   #14
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Puff
They're looking good to me Cliff. I hate when you got to get foil and there is only a 3 in. piece left
Good luck on the rest of the cook
Puff, I agree, who in their right frickin' mind takes out foil and knowing there isn't enough left to use, puts it back in the cupboard; doesn't throw it away; doesn't leave a note saying "we need more foil." Pi$$es me off! IDIOTS!

[smilie=sorry.gif]

Chucks looking good Cliff.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 03-10-2007, 10:14 AM   #15
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Quote:
Originally Posted by Bruce B
Quote:
Originally Posted by Puff
They're looking good to me Cliff. I hate when you got to get foil and there is only a 3 in. piece left
Good luck on the rest of the cook
Puff, I agree, who in their right frickin' mind takes out foil and knowing there isn't enough left to use, puts it back in the cupboard; doesn't throw it away; doesn't leave a note saying "we need more foil." Pi$$es me off! IDIOTS!

[smilie=sorry.gif]

Chucks looking good Cliff.
The same ones that do it with the toiletpaper.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 03-10-2007, 10:25 AM   #16
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
how we looking now?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 03-10-2007, 10:30 AM   #17
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Captain Morgan
how we looking now?
I will know around Lunch time. They smell ok.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-10-2007, 01:53 PM   #18
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Not a total loss. The beef was very pullable and had a good flavor. Probably more smokey than I would shoot for on the next one.

It was very good at the center of the roast. I had some waste around the outside edges but they were unfoiled for a long time. I rested them for about four hours.

They both pulled very easy and the meat I saved was very moist.



ps: After I took the meat off I opened all the vents on my wsm just to see what it would do. The temp peaked at around 340 and is now at 230. That is about 17 hours.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 03-10-2007, 02:20 PM   #19
BBQ Central Pro


 
Join Date: Oct 2005
Location: Lindenhurst, NY
Posts: 994
[quote=oct_97]
Quote:
Originally Posted by "Bruce B":2y23lih4
Quote:
Originally Posted by Puff
They're looking good to me Cliff. I hate when you got to get foil and there is only a 3 in. piece left
Good luck on the rest of the cook
Puff, I agree, who in their right frickin' mind takes out foil and knowing there isn't enough left to use, puts it back in the cupboard; doesn't throw it away; doesn't leave a note saying "we need more foil." Pi$$es me off! IDIOTS!

[smilie=sorry.gif]

Chucks looking good Cliff.
The same ones that do it with the toiletpaper.[/quote:2y23lih4]

Now THAT's funny lol got plenty of them round here !!!
__________________
Aim for Sucess, not perfection
Good Country, This America
Bobberqer is offline   Reply With Quote
Old 03-10-2007, 03:47 PM   #20
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Looks great Cliff. I love the colors of chuck after it's been smoked.
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff 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 03:53 PM.


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