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?
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.
"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!
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 .
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