Beef pot roasts... and other cuts

[Dadnatron]

I have a freezer full of things which I have classically cooked either in the oven or crockpot.

I have a boneless chuck pot roast which I would like to go ahead and smoke... at least cleaning out my freezer. Not sure how it will turn out... but was wondering whether anyone has any thoughts on time and temp?

Its about 3 1/2 pounds and 2 1/2" thick.

I wouldn't buy it for smoking now... but since I have it, I'd like to get rid of it in the best way I can.

 

[squirtthecat]

Oh yeah, chuckies are good eats. FLBentRider has a few posts on smoked chucks. Also, Google 'pepper stout beef' and you can adapt that recipe to your pellet eater. I've made it a couple times and it is fantastic.

 

[muebe]

The pepper stout beef is fantastic. I will post another thread for you showing my cooking of it in my old Traeger.

Just posted it for you here...

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/pepper-stout-pulled-beef-4565/

Enjoy

 

[sparky]

i love beef chuckies. no one does them better then bent. his are always fantastic. i just cooked one this weekend.

rub.
2 hours on smoke
250 for the rest of the ride
at 160-170° wrap w/ juice, beer, whatever (i like putting mine over a cut up onion and peeled apple in this foil pan)
cooked until 200-20?
rest it
pulled and back into the yummy juice.
von da pa. your rocking w/ some just wonderful beef goodness.

 

[FLBentRider]

Take that roast, rub it up.

I run it on SMOKE for a couple of hours, then up the temp to 225-250F, until the IT is ~160F. Then boat with some onions, wine/beer/broth, etc.

Continue to cook until the IT is 200-205F.

Then I pour off the liquid, discard the fat, pull the beef and put it all back in the pan.

Serve.

 

[FLBentRider]

IMHO - the chuck is the best cut for pulled beef:

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/hawaiian-style-pulled-beef-4440/

 

[Dadnatron]

Thanks guys.

Went with Muebe's example... although I only had an unfiltered wheat on hand and since its Sunday... Blue Laws in Indiana. Also had a Hard cider, so added some of that as well. I think since its getting late, I will pour off the liquid prior to pulling then add accordingly rather than reduce it down.

Its in the pan now... cooking away.

Smoked it for about 4 hours at a 'grill temp of 225' because I had to take my youngest boy to camp and didn't want to overshoot. Came home to an internal temp of 151. Bumped it to 250 and pulled and panned at 160. Crunching along nicely at 350 in the pan for another hour or so.

My oldest son (19yo) is ready for supper.

He has a bit to wait I believe.

 

[Deb]

chuck is perfect for the pellet grill. I hope we get to see pictures

 

[Dadnatron]

Well, things didn't turn out so well...edible, and the peppers and onions were great... but the meat was bland and dry. I learned a few things, which makes the cook worthwhile.

1st - The Chuck had been in the freezer for 2 years, vacuum packed, but none-the-less might have had something to do with it. The meat looked good and fresh, but still.

2nd - I had to take my son to camp and knew I would be away for about 4 hours, therefore I put it on at a grill temp of 225 for about 4 hours, smoking all the time. I came home to an IT of 151. Bumped it to 250 for about 30 min until the IT hit 160.

3rd - Into the vegetable pan and wrapped with temp up to 350. Tried to get IT up to between 205-220. Was looking for 210. This took FOREVER. I think it was on the grill for at least 3 hours... I lost count looking at the IT probe. I tried to pull it (test) at an hour and it was still pretty clingy, I think the IT at that point was around 205. Hence I chose 210 to check again. I didn't realize it would be another 2 hours for that 4 degrees. (Is this that 'stall' everyone talks about? Is there a stall with EVERYTHING or just butts?)

4th - When smoking it... I forgot to add any liquid to the grill. I think I needed a shallow pan with some liquid because there was some major shrinkage during those 4 hours.

All in all, the food was certainly edible... but more of a lesson rather than an outcome for me.

Any thoughts?

 

[muebe]

Dadnatron the fact that thing was in the freezer for two years probably contributed to it's toughness.

The stall can be a little different but usually is between 155F and 165F. Large cuts of meat like briskets, chuck roasts, and butts all hit a stall. This stall is when the connective tissues between the meat break down and liquefy. That is why the temp stalls. This process is important if you want the meat "pullable"

I think your chuck was a pound heavier than the one I cooked so that would increase the cooking time some also.