"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 08-03-2005, 11:23 PM   #1
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Smoked Chuck Roast?

I just thought about this at work. I love beef, but haven't smoked any yet. I'd like to get a brisket and smoke it, but I'm not sure about how much one would cost, as well as what to do with ALL that meat. I was thinking that most chuck roasts are small enough that I won't be left with several pounds of extra meat, and are riddled with fat and connective tissue, making them perfect canidates for smoking.

Has anyone tried one?

__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-04-2005, 01:20 AM   #2
Sous Chef
 
Raven's Avatar
 
Join Date: Jul 2005
Location: Little Rock, Arkansas, USA
Posts: 554
DROOL!!

I've never thought of this, but it sounds fantastic!

I will serously be watching this thread for techniques on how to do it because I will be trying it. :D

~ Raven ~
__________________

__________________
Mike's Vet and Taxidermy - Either way you get your dog back.

A great nation is not built in a lifetime, but in the lifetimes of many. - Support our troops.
Raven is offline   Reply With Quote
Old 08-07-2005, 09:49 PM   #3
Assistant Cook
 
Join Date: Aug 2005
Location: Twin Cities, MN
Posts: 3
I'll usually smoke & cook a Sirloin roast on the weber about once a month. I've never had a bad one yet.

Just cook it with indirect heat almost as slow as you can till you reach the recomended internal temp, normally takes me about 3 hours for a 3-4 pound roast. I'll usually only check on it once every hour to make sure theres still water in the pie tin and add about 4 coals.

When it's done, it's juicy and tender. I just wish it was tender enough to pull. I think it needs to be cooked slower but I'm not sure if thats the problemon a grill unlike in the oven.

Try it and enjoy!
__________________
AdobeFX is offline   Reply With Quote
Old 08-07-2005, 10:23 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by AdobeFX
...I just wish it was tender enough to pull. I think it needs to be cooked slower but I'm not sure if thats the problemon a grill unlike in the oven. Try it and enjoy!
You have to cook a piece of meat to an internal temperature of around 200F to break down the connective tissue within the roast so it can be pulled. Slow-cooked meats usually have lots of fat and connective tissue so they will not be completely dried out by the time they reach that temp.

A chuck roast might be a better candidate than a sirloin roast for that reason.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-07-2005, 10:54 PM   #5
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Andy, that's exactly why I was thinking using a Chuck roast might be nice. All that fat and connective tissue....

It's a moot question, now, though, as I went and checked the price on chuck roast, and it costs twice as much per pound as pork butt.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-11-2005, 12:56 AM   #6
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
This ought to be even better than the smoked duck. If you haven't read my reply to that post, you need to before you'll understand this one.

C'mon Allen. Let's see it again. Go go go go go...

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-11-2005, 10:30 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here's a recipe to get you started, Allen:

Title: Marinated Hickory-Smoked Chuck Roast

2 lb Beef chuck roast, 1 1/2" thick
5 ea Cloves, garlic
1/4 c Cooking oil
1/4 c Wine vinegar
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Dried basil, crushed
1/4 ts Pepper
dash Hot pepper sauce

Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove kniofe. Make sure garlic closes are evenly spaced.

In bowl, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish.
Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionaly.
About an hour before cooking soak hickory chips in enough water to cover;
drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover.
Grill 25 minutes per side. Brush occasionaly with marinade and add additional chips.
Season to taste; remove garlic; Serve.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-11-2005, 12:19 PM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
But seriously folks, other great marriages to hickory smoke are maple, pineapple, apple, teryaki, chili powder and brown sugar, etc.

If the temp is kept low while smoking, you can use sweetened rubs without fear of burning the sugar. But with all smoking endeavors, you must mop or baste the meat at regular intervals. I baste every twenty minutes or so. Also, keep a small container of water in the smoker, again to help preserve moisture, and to transfer heat from the air and into the meat. Just think about how humidity makes you feel hotter when the weather is hot. That's because the water vapor is much better at transfering the heat than is dry air.

Meats to be smoked can be brined and marinated as well, preperatory to the smoking. Or you can inject the meat with flavored liquids for the same purpose.

And briskets aren't that huge, though they do tend to be pricey as there isn't a large market for them outside of Texas. most brisket is turned into corned beef, which is another great chunk of meat to smoke (I tried it and it was very good).

Just watch your temperature, baste frequently, and cook until all is tender and full flavored.

You're gonna love the results. Oh, and I want pictures of you smoking a duck, you know, the one with the burning tail feathers, heh, heh, heh.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-11-2005, 12:26 PM   #9
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
I have done it a couple times but the Pork Shoulder or Butt rules!
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 08-11-2005, 01:09 PM   #10
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Mopping or basting may help, but it depends on the cut of meat you are cooking. Cuts with fat, butts, shoulders, etc don't really need anything but wood.

Just remember that everytime you open the cooker, you will need to add 15-30 minutes to the cook time.


Quote:
But with all smoking endeavors, you must mop or baste the meat at regular intervals. I baste every twenty minutes or so.
__________________

__________________
Raine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.