Was at the supermarket and I was drawn to boneless chuck roast about 3.5 lbs. It was on sale, so how could I not pick it up. I searched but can't find any guidlines for cooking it. Any ideas out there?
Much appreciated
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Put it in the crockpot with tators, onions, carrots, shrooms, water, seasonings, etc., before leaving for work in the morning. Let it go on low all day. Have it for dinner.
thanks...but I was looking to see how to smoke it.
The crockpot is the traditional choice for chuck. However, as an experiment, I took a four pound chuck roast, coated it in rub and placed it in my smoker at 225 for just over two hours, internal temp reached about 125. I would guess the surface temp of the meat would have hit the 140 degree 'closed up to smoke' temperature at that point. Then I put it in the crockpot and went to bed. Cooked it until the internal temp reached 195, then pulled it down with forks just like a pork butt. Slightly more work to pull, but the barbecue beef sandwiches were well received. Good for those who shy from pork, and a lot less fuss than a whole brisket. Tends to be pricey though, I would only do this for the family and close friends.
If you really want to smoke it,for experience,marinate in some Zesty Italian dressing-or worchestershire sauce.
Smoke with some nut wood at 225*,until 165* internal.
Place on double foil,paint with some bbq sauce of choice,lay a sliced onion over the top.
Cook until 190*-195* internal.
Let rest 30 mins and slice/chop/pull.
Essentially it will be a pot roast,but it works.
Larger ones,shoulder rolls/clods,in the 20+ lb range are often done for pulled beef sandwiches.
Smoke with some nut wood at 225*,until 165* internal.
Place on double foil,paint with some bbq sauce of choice,lay a sliced onion over the top.
Cook until 190*-195* internal.
Let rest 30 mins and slice/chop/pull.
Essentially it will be a pot roast,but it works.
Larger ones,shoulder rolls/clods,in the 20+ lb range are often done for pulled beef sandwiches.
I did what Tom suggested.....called "CHUCKIES" and made pulled beef BBQ...turned out great.
Do a search on Chuckies....
dan
Do a search on Chuckies....
dan
"Chuckies" are a favorite with me. They are, 1) extraordinary, and 2) a good alternative for those at your party that might not want to eat pork. The 'problem' comes that everybody wants a bit of the beef along with the pork, and you run out of Chuckie! But, they are GOO-OOOD!
Find bone-in chuck roasts, too, the thicker the better, and cook them essentially the same/same as pork butt. The fat renders nicely, collagen melts and you've got some fine eating!
Find bone-in chuck roasts, too, the thicker the better, and cook them essentially the same/same as pork butt. The fat renders nicely, collagen melts and you've got some fine eating!
Turned out great! In aT 10 am this morning and pulled when I got home at 6 PM at 190*. Wrapped for half and hour and it fell apart (not as much as a butt, but good enough). Added some of my own BBQ sayce and....BBQ beef nice and quick . 
Thanks guys!
Thanks guys!