Chuckie Sunday

[castironchris]

Decided to try cooking a little chuck roast like a brisket and see how it would come out. I wasn't disappointed. Could have let it go a little longer but it still came out good and no complaints.

[OldUsedParts]

if it gets too painful for you then you can dispose of it here - - - after all, what are friends for

[bsooner75]

very nice. How long at what temp? Got a couple of those in the freezer.

[woodenvisions]

I like when we think out of the box like this Chris !
That looks awesome !
I cooked a London Broil cut back aways like what you did. It was so tender and full of flavor too.

It's good to see ( second option ) cuts cooked like this.
If you do it again, throw some baby carrots and and onions in a cast iron ( I know you have shareholder stock ) in those, lol...
.....along with a few beef Bouillon Cubes, some beef broth, about 1/2 way up the side of the meat and slow cook it. You will Love it !

[Sailor Kenshin]

Chuck usually comes out goooooood and that one looks superb.

[Txdragon]

That looks superb!! I've found it difficult to do chuck roasts this way. They turn out wonderfully but if you notice the grain, it runs north to south in relation to how it sits on your plate, thus, making it difficult to slice if it's SUUUUPER tender. And if you cook it with enough "chew" to keep it from falling apart when you're trying to slice it, then folks make little stabs about toughness. I like to smoke em a while and then finish em in the crock pot like a normal stew.

[castironchris]

OUP--I was trying to save you a piece or two but sadly it is all gone!

sooner--250 for about 5 hours give or take on the Weber.

WV--Typically I do something similar to what you are suggesting. I will sear on the grill and then throw it in a dutch oven with potatoes and carrots and onions with some beef stock and let it ride using the coals I seared it with to cook it. I have been
seeing a lot of videos pop up on youtube about doing one this way so I thought I would try it and see how it was. Depending on my mood I will do it again but won't abandon the dutch oven either.

Dragon--Thinking more about this. I am wondering how it would be to cook it in the dutch oven or whatever then remove it and let it sit in the smoke a while. Almost like a reverse sear but not so much of a sear??

Thoughts??

[OldUsedParts]

I am wondering how it would be to cook it in the dutch oven or whatever then remove it and let it sit in the smoke a while. Almost like a reverse sear but not so much of a sear??

That is an interesting thought, C.I.C. Seems like the texture of the bark would be different. Hmmmmm

[woodenvisions]

I don't think you would get any smoke penetration after searing it.
I think it would be like a back hills road block like one would see on the Dukes Of Hazzard ??

[Sailor Kenshin]

That looks superb!! I've found it difficult to do chuck roasts this way. They turn out wonderfully but if you notice the grain, it runs north to south in relation to how it sits on your plate, thus, making it difficult to slice if it's SUUUUPER tender. And if you cook it with enough "chew" to keep it from falling apart when you're trying to slice it, then folks make little stabs about toughness. I like to smoke em a while and then finish em in the crock pot like a normal stew.

We call this 'the Long Island Crutch' and I'm tickled to know someone else does it, too!

[Txdragon]

We call this 'the Long Island Crutch' and I'm tickled to know someone else does it, too!

Oh, we should get jackets and start a club!!
**high-5**

[OldUsedParts]

Isn't that pronounced Lon GYland

[Sailor Kenshin]

Isn't that pronounced Lon GYland

Yup.

[Professor Bunky]

Nice chuck roast, Chris.

OUP - You could pass for a New Yawker.

[OldUsedParts]

Only when I type PB - - - I've had and have some great friends that are from da'udder side of da Mason Dixon but when I open my mouth I'm Busted.