kickassbbq said:Here is how I do my Chucky Roasts.
http://www.kickassbbq.com/beef_chuck_roast.htm
PARTY!!!!!!!!!!!!
Smoke On!!!!!!
ed
brian j said:you guys got chucks all wrong. follow larry's advise and bring it up to 165 in the smoker, but instead of wrapping in foil put that sucker it in a cast iron skillet and then into a 350 degree oven with a little bit of water, carrots, pototoes, and quartered onions if you're into them. cook until the veggies are soft and then server. mmm mmm good. the veggies pick up a bit of smoke flavor from the chuck. :thumbsup
you get the best of both worlds this way. tasty beef and veggies for dinner and then left over pulled beef for sandwiches and barley soup.[/quote:1ayca502]brian j said:[quote="Larry Wolfe":1ayca502]But what if you don't want pot roast??
Griff said:Scotty is right--chuck makes great Mexican food.
Griff
Larry Wolfe said:Chris I figure between 1.5 hrs to 2 hrs per pound. I cook mine in the smoke till they're in the 165* range. Then foil and cook until they get in the 200-205* range, or until they're fork tender. One thing about a chuck is the temps don't dictate when they're finished, it's all in the fork twist test. Good luck!
bigwheel said:Well I dont think the fork test works either. I had some that poked super tender with my trusty large print Wally World instant read combo temp/poker and they was close to 200 and they rested in the hot box till the cows come home and they was still tough. I think it takes a woman with a crockpot to cook this cut of meat. Now I know yankees do it different but chuck roast aint a good victim for a bbq pit in my book. Let the wifey handle it.
bigwheel
Now BW dont believe that completely for a moment. There may be a PA address by my name, but 39 and a half years in TN here, born and raised. Just followed the wife's transfer. But there's a sale sign in the yard and moving back is high on the priority list. Had the folks up last week and even reheated both said it was the tastiest chuck ever. Actually dads comments were " F*@k a brisket, I am doing one of these when I get home. You should give one a try, I was amazed the first time I did one.
bigwheel said:Well I dont think the fork test works either. I had some that poked super tender with my trusty large print Wally World instant read combo temp/poker and they was close to 200 and they rested in the hot box till the cows come home and they was still tough. I think it takes a woman with a crockpot to cook this cut of meat. Now I know yankees do it different but chuck roast aint a good victim for a bbq pit in my book. Let the wifey handle it.
bigwheel