Smoked Chuck Roast BBQ Recipes
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Valued new member to this forum 2.0 19 posts Shingleman Valued new member to this forum 2.0 19 posts
Shingleman

SMOKED CHUCK ROAST

(courtesy of tastykitchen.com and modified by bbqcookoff.com)


Ingredients:
4 pounds Choice Grade Beef Chuck Roast
¼ cup Olive Oil

For the Rub:
¼ cup Paprika

¼ cup Light Brown Sugar

1 tablespoon Salt

3 tablespoons Cajun Seasoning

1 teaspoon Garlic granulated

1 teaspoon Onion powder

1 teaspoon Worcestershire powder

1 teaspoon Cayenne Pepper

1 teaspoon Chili Powder

Directions:

Combine all rub ingredients in a bowl.

Coat beef roast with olive oil then rub and place in the smoker.  Smoke at 225 degrees F until meat temperature reaches 165 degrees F, about 4-5 hours.  If you prefer the meat to fall apart, continue to smoke until internal temperature reaches 190 but not over 200 degrees F.

Rest for 30 minutes before serving.
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Don, Dueling Bubbas Member 62 posts
Don, Dueling Bubbas
Morning Tom,

Always like reading your posts Shingleman.

I like all the parts/cuts of the Chuck... to me, the Chuck has the most "beefy" flavor of any part of the critter.

When the prices of a contest brisket started going past the $100 mark I tried to get folks to change the KCBS category to Chuck... didn't happen...oh well, probably kept the costs for Chuck reasonable.

I treat Chuck like a brisket, take it up to about 165F until I'm happy with the color and then wrap 'er up in foil with just a little liquid (a little apple juice & Q sauce is nice, sometimes a little beer) so it can braise away till it gets like butter when probed with my Thermapen... that's usually about 200F.

At 165F it's a slicer... wrapped & braised up to 200F and it's shredable wonderfulness and has an even more beefy flavor than brisket. 

On a different subject, have you heard anything about Ray's health or the new owner of the Forum?

Be Well,

Don
Dueling Bubbas
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yoh pig Valued new member to this forum 2.0 10 posts
yoh pig
That recipe sounds great. What's you guy's opinion on searing the roast all sides before putting the rub on and then the smoker?
Hope Ray's ok.
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Don, Dueling Bubbas Member 62 posts
Don, Dueling Bubbas
Yoh Pig,

Good to see you posting... I've read your posts over the years here on the Forum... i'm also a big fan of Danny Gaulden and his brown sugar/mustard glaze... Danny cooked with us at the 2001 American Royal, he did all our side dishes and we tied for 1st for our Potato entry... we had a perfect 180 and so did the other team, they did the computer coin toss thing and we got 2nd... Danny is a great cook, haven't heard from him in years, hope he and his family in New Mexico are well.

I've never seared any meat and then applied the rub.

Just thinking it out here, would seem the crust/bark formed from the pre-searing would act as a barrier to the rub getting any penetration into the meat under the crust/bark.

I generally apply two coatings of my rub prior to putting the meat in.  I apply the 1st layer, let it work with the juices it pulls out and then the juices get reabsorbed back into the meat... sort of like the osmosis of brining, but without the water of the brine.  Then apply the 2nd layer of rub and watch it once again pull out more juices and then get reabsorbed.

Alice Walters of Chez Panisse restaurant in Berkeley, Calif., developed the "dry brining" technique but she just uses salt.

Since most rubs have salt, the same thing happens when you apply your rub and give it some time to go through the "dry brining".  The rub's seasoning goes deep into the meat.

Takes about 30 minutes or so for each application to get reabsorbed... you'll know when it's done getting reabsorbed 'cause it looses the wet/glossy shine.

If you do your pre-searing then applying the rub technique let us know how it turned out for you.

Take Care,

Don
Dueling Bubbas
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