I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed, and threw in the fridge.
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Looks great! I use chuck for pot roast, shredded for enchiladas and tacos and ground for burgers. Never smoked one though and your looks really tasty. The bag should have a lot of flavorful juice/broth. Enjoy!
I'm going to try and slice like a brisket. Easier said than done. It is shaped like Africa.
Too late now but chuck works great for Pepper Stout Beef as well.
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Here is the reveal. This thing was oozing juice. Awesome smoke flavor. The edges were a little crisp. I reheated using the souse vide at 150 degrees for 1 hour. Parts were a little dry but overall another good cook. I tried to get a picture of the flop but the pieces were breaking apart.
Chuck always cooks up with the most misshapen appearance. But the taste is so good.
Looks like it was tasty. When I've done chuck roasts, I use the smoker to get smoke flavor in before more traditional braising in a flavored liquid (in the oven), until pullable. I've found that chuck roasts cooked like brisket are just too dry. Not the the same fat-to-meat profile to start, nor the same collagen to gelatin breakdown process (which is the "stall"), that is the key to tender and juicy brisket.
It tasted a little bland. It was okay. The bark was awesome. I might try that next time. I did one in the slow cooker last week (8 hours) and it was awesome. Would you smoke it to 140 degrees and slow cook after?
McCormicks makes a pretty good seasoning mix folks use for ground beef. You can use this mix and water to heat up the shredded beef or make your own sauce. Same for enchiladas. I imagine using a smoked chuck would add a whole new flavor profile for tacos and enchiladas. And I am thinking of smoking a chuck one of these days just for that reason.