Thursday Chuck Roast - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-31-2007, 11:52 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Thursday Chuck Roast

We got 3" of snow this afternoon here in Jonesboro today. More coming tonight.

We only get snow once every year or two so ya'll can imagine the chaos.

Seems to me that tomorrow would be a perfect day to smoke some chucks.

One "Bold" chuck and one Hoochie Mama" chuck.

They are wrapped and waiting till morning in the fridge.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 06:13 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Go Cliff!
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-01-2007, 06:30 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Oh man you're making me hungry Cliff!!! Those are some very nice looking Chuck Roasts!!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-01-2007, 06:33 AM   #4
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Hey Cliff, it's morning, got those things cooking yet?
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 02-01-2007, 07:02 AM   #5
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Keep us informed Cliff.
Hope the grease issues are gone.
__________________
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 02-01-2007, 08:00 AM   #6
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Good luck today Cliff
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-01-2007, 08:07 AM   #7
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
You da MAN Cliff. Please keep them pics a flowing.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 02-01-2007, 08:16 AM   #8
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Keep Cooking Cliff u are on a roll...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-01-2007, 12:15 PM   #9
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
See the noticeable difference between the two smokers.



__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 03:27 PM   #10
Saint O'Que
 
cleglue's Avatar


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

How long do you smoke chuck roast and what temperature do you take them to?
cleglue is offline   Reply With Quote
Old 02-01-2007, 03:32 PM   #11
Pork Butt
 
SoEzzy's Avatar


 
Join Date: Dec 2006
Location: SLC
Posts: 178
Quote:
Originally Posted by Cliff H.
See the noticeable difference between the two smokers.



Yup... one has two chuck roasts in it and the other one doesn't!
__________________
"There's no such thing as a little garlic" A. Baer


http://www.soezzy.com/

KCBS certified barbecue judge.
SoEzzy is offline   Reply With Quote
Old 02-01-2007, 04:54 PM   #12
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by Cliff H.
See the noticeable difference between the two smokers.



Shame, shame
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-01-2007, 05:37 PM   #13
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by cleglue
How long do you smoke chuck roast and what temperature do you take them to?
Two or three fairly recent threads talk about chuck. The general consensus, I think, is to foil them around 160-165°, take them off around 200-205°, then wrap in towels and let them rest 2-3 hrs in a cooler.

--John
(Tasty stuff. )
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 02-01-2007, 05:43 PM   #14
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
What John said as far as temps. You can also do the fork test.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-01-2007, 05:45 PM   #15
BBQ Central Pro
 
cflatt's Avatar


 
Join Date: Dec 2005
Location: Franklin, TN
Posts: 792
Quote:
Originally Posted by Unity
Quote:
Originally Posted by cleglue
How long do you smoke chuck roast and what temperature do you take them to?
Two or three fairly recent threads talk about chuck. The general consensus, I think, is to foil them around 160-165°, take them off around 200-205°, then wrap in towels and let them rest 2-3 hrs in a cooler.

--John
(Tasty stuff. )
thats worked great for me everytime. put a pan under it to catch those wonderful juices too. pull it out when you foil...or a little before if its a big cut of meat. makes for a great au jus..or a start to one if you want to kick it up
__________________
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 02-01-2007, 05:48 PM   #16
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Unity
Quote:
Originally Posted by cleglue
How long do you smoke chuck roast and what temperature do you take them to?
Two or three fairly recent threads talk about chuck. The general consensus, I think, is to foil them around 160-165°, take them off around 200-205°, then wrap in towels and let them rest 2-3 hrs in a cooler.

--John
(Tasty stuff. )
Resting the chucks for a long period of time IMO is the difference in good chucks and dry chucks!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-01-2007, 10:42 PM   #17
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Well,
The chucks hit 165 about three hours after going on the smoker. No sooner than I foiled them my brother-in-law calls and ask if I want to help him deliver some furntiure$$$$$$$$$. The pit was holding about 265 in the dome, so I set all the thermometers to go off at 200 and left instructions with my dear wife.

She did everything just right. Both chucks had a great flavor. The "Bold" chuck had an excellent flavor that went well with beef. The sample from Gator was very good also. I will be using both seasonings again. No complaints there.

Both the chucks were on the dry side. I am pretty sure that two hours was not long enough in the cooler.

So I chopped them up and ate good anyway.




__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 10:53 PM   #18
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by Cliff H.
Both chucks had a great flavor.... were on the dry side.
Too bad they weren't as moist as you expected. The four I've done came out about as moist as a well-cooked butt.

How'd your WSM do this time?

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 02-01-2007, 11:08 PM   #19
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Unity
Quote:
Originally Posted by Cliff H.
Both chucks had a great flavor.... were on the dry side.
Too bad they weren't as moist as you expected. The four I've done came out about as moist as a well-cooked butt.

How'd your WSM do this time?

--John
John,
I have about decided that I am using to much wood. I am amazed at how the WSM holds heat and conserves fuel for the entire day. I think I am experiencing a creasote build up not unlike what happens with my CG.

I used one small stick and two big chunks for this cook and wood was burning ten hours later when I took the lid off.

Speaking of lid. I had my wife shut the pit down after she took the meat off but when I finally got home it was still 90 deg. With all the variables, pit temp, cold weather, build up on the top lip of the mid section I like to have never got the lid off. I mean it was welded to the top section with buildup. Not just the lid but the top vent and even the door latch would not budge for 5-10 min.Only after rehating a bit was I able to get it off.

I think I am going to use much smaller chunks from now on and not as may of them.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 11:23 PM   #20
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
When I do a chuck I do a single nine to ten pounder.

Griff
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff 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 08:29 PM.


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