Smoke oven bark
Smoke oven bark
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planning on doing a chuck roast this weekend. Going to smoke, then pan with some beef broth. Looking to shred for sandwiches. Anyone done this? any tips?
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If you shop at a real butcher (not prepackaged supermarket), ask for a Chuck Eye (aka Delmonico).... it's the transition between the Rib and the Chuck... More flavorful IMO and more tender part of the Chuck.Originally Posted by rob_s
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
for this one, that ship has sailed as I got the meat from Wild Fork when I was putting in an order for a bunch of other stuff.
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If your Chuck is even 75% as awesome looking as your Butts at the top of the page, you'll be fine!
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
I take it to 211 degrees after adding broth and wrapping. I then let it sit in a cooler for two hours before pulling. I make a horsey sauce to spoon over it on a fresh bun.
I think he’s saying you have a nice butt.If your Chuck is even 75% as awesome looking as your Butts at the top of the page, you'll be fine!
Ken
BBI: ...”you better not forget the safe word because shit's about to get weird”...
revchuck38: ...”mo' ammo is mo' betta' unless you're swimming or on fire.”
no pics, but I would chalk up the chuck experiment to a "meh" as of now.
Since I got the cut from the delivery, I didn't get to choose the "right" amount of marbling. The chuck meat that did shred off came out great, but there was a lot more fat left when I shredded it than I'd have liked. I'd say that I had a pile of fat and a pile of meat that were both about the same size when I was done.
I'll try it again probably. My method this time was
- Season with Meat Church Holy Cow
- On smoke at 235 with added smoke tube to 170 internal (~3 hours)
- aluminum pan, beef broth to about 1/4 up the side, cover with foil
- in grill at 300 for 2 hours to 205+ internal
- Rest in pan ~30 minutes
- shred
Next time I will go with
- Season with *something different*
- On smoke at 250 to 175 internal (~3 hours)
- aluminum pan, beef broth up to 1/2 the side, maybe some butter, cover with foil
- in grill at 300 for 2 hours to 210 internal, flipping once in pan halfway through
- Rest in pan ~30 minutes
- shred
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A bunch of times. Get your chuck cut at 3” thick. Thats the key. I add one oz of broth once it has the bark I want and double wrap tightly in foil I take it to 205 and let it set in a cooler covered with towels for an hour. You can cut it with a spoon. I use amazing ribs big bad beef rub and kansas city bbq sauce going with the more honey option.
I'll wager you a PF dollar™ 😎
The lunatics are running the asylum
I didn't think 170-something would be enough, but, never have smoked a chuck, so, didn't want to "Butt" in...
Is there much of a stall when taking beef roasts above 180'F?? I expect that wrapping and adding some steam is a good way to soften the meat, but, for those of us that are lazy.... inquiring minds...
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
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