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7 replies

21 LB 7 bone chuck roast

FM Former Member
We are going to have a party this weekend, A long time friend lost his fight with cancer a couple days ago. So in the True Biker tradition we are going to party!
I bought a 21 lb "7 bone" chuck roast yesterday to go along with the 3 briskets and a fresh ham.
I'm looking for some suggestions as to cooking this baby. Have 2 cookshacks so can do seperate.
Also anyone that wants to help out with bail money if I need it let me know, I don't want to be a customer of PrisonChef when Donna comes calling with my new smoker! Cool
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FM Former Member
I did a 16.2 lb boneless chuck roast in my model 50 a few weeks ago. My goal was pulled beef. I rubbed it with Montreal Steak, used 2 chunks hickory and 1 briquet. It took about 7.5 hours (set at 225 deg) to reach 170. Mopped with apple cider/vinegar and foiled it at that point. Took about another 4 hours to reach 200. Pulled great.
FM Former Member
Bill, I have had excellent results with dry aging 7 bone in the refer before cooking. Just open it up on a rack in the refer for 3-7 days. An auto defrost refer works faster, but not quite as well. Sometimes I just cook it straight up, sometimes with Monteal Steak. Very good eats! That Brown guy with the show named on the tube did a chuck pot roast show here last week. You might check it out for ideas also. Jerry
FM Former Member
Well this 21 lber has grown to be several of them. Da boys heard I was smoking one so they went to the store and got 5 more! This is when I need Donna and my new bigger smoker!
The good news is I can also do them 5 differnt ways if I want.

Still taking suggestions....... So far I have one dry ageing.

Cool
FM Former Member
Well I survived the memorial weekend for my friend. Ended up doing 5 roasts 4 in the smokers and one on the rotiss. 26 hours at 225 in the 50 and 008, all rubbed with something differnt from HC, CS, one of my originals and 2 from the BBQ store. Took them out and wrapped in double foil. Placed in 3 uphill saddlebags for transport. {downhill Bags are for Iced Beer and have a petcock to drain}. My yield was at 50%. According to everyone the CS won hands down over the rotiss beef. Beef pulled like pork! Cool

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