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Started By
Message
Smoked chuck roast
Posted on 11/30/18 at 6:47 pm
Posted on 11/30/18 at 6:47 pm
Any of y’all ever attempted it? I saw a post on IG and it looked incredible. I picked one up from Costco today and will attempt it tomorrow.
LINK
LINK
5
Posted on 11/30/18 at 6:51 pm to Uncle JackD
I’ve done it, but didn’t slice. I want to next time.
I smoked until 170-180. Wrapped in foil, finished pretty high, 203-205 IT and pulled it. Was really good, on its own or for sammiches. Used a couple of those choice ones from Costco.
Also seen some dudes on the IG make “poor man’s burnt ends”. Don’t look or sound like a bad idea. I say go for it
I smoked until 170-180. Wrapped in foil, finished pretty high, 203-205 IT and pulled it. Was really good, on its own or for sammiches. Used a couple of those choice ones from Costco.
Also seen some dudes on the IG make “poor man’s burnt ends”. Don’t look or sound like a bad idea. I say go for it
Posted on 11/30/18 at 7:18 pm to HungryFisherman
I have made burnt ends and also just done slices. For the price and size of brisket, it makes it cheaper and a quicker smoke. For slices I season and cook the same as a brisket. Smoke till about 165 and wrap till around 205.
Posted on 11/30/18 at 7:22 pm to Uncle JackD
That does look awesome. Wonder what size roast and how long it took to get up to temp?
Posted on 11/30/18 at 7:30 pm to jaydoubleyew
Looks like it would be a 3-4# roast... He said 6 hours to get to temp.
Posted on 11/30/18 at 7:43 pm to Uncle JackD
This post was edited on 11/30/18 at 7:45 pm
Posted on 11/30/18 at 7:56 pm to Uncle JackD
Posted on 11/30/18 at 8:05 pm to Uncle JackD
quote:
Uncle JackD
Posted on 11/30/18 at 8:17 pm to Uncle JackD
What that rub is?
HC black?
HC black?
Posted on 11/30/18 at 8:19 pm to HungryFisherman
quote:
HC black?
Yessuh. I love that stuff
This post was edited on 11/30/18 at 8:20 pm
Posted on 11/30/18 at 8:26 pm to Uncle JackD
Looks like shite!
Posted on 11/30/18 at 9:48 pm to No8Easy2
Posted on 11/30/18 at 10:03 pm to Uncle JackD
I expect complete, timely updates tomorrow. For future reference.
Oh, and...
Oh, and...
Posted on 11/30/18 at 11:22 pm to Uncle JackD
I’ve done it a few times as pulled beef. Slow to medium smoke.
Shred it. Serve on tortillas with cilantro, cotija cheese, jalapeño, etc.
Shred it. Serve on tortillas with cilantro, cotija cheese, jalapeño, etc.
Posted on 12/1/18 at 7:14 am to Uncle JackD
I’ve smoked them from time to time when I want some smoked beef but don’t have time to do a brisket. It turns out ok but don’t expect the same results you would get from a brisket. Finish and foil and shoot from shredded/pulled beef is your best bet imo.
Posted on 12/1/18 at 7:18 am to Uncle JackD
You're cooking that today? BGE?
Posted on 12/1/18 at 7:21 am to LSUlefty
quote:yessir
You're cooking that today? BGE?
She’s lit and slowly climbing to 225. Almost time for a coffee stout
ETA: This weather sucks balls
This post was edited on 12/1/18 at 7:26 am
Posted on 12/1/18 at 7:26 am to Uncle JackD
You are my idol.
Posted on 12/1/18 at 7:29 am to Janky
Posted on 12/1/18 at 8:20 am to Uncle JackD
quote:
Almost time for a coffee stout
Almost? You sound indecisive.
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