rwalters Posted September 8, 2014 Share Posted September 8, 2014 I have never smoked a chuck roast, but have smoked a number of briskets (YUM)! Seems that I have seen a number of posts here, and on a couple of other forums, from guys/gals that are smoking 4-5 lb chuck roasts with outstanding results. Some have stopped buying/smoking briskets in favor of chuck, not only for flavor, but much less $$ being that it's not such a huge piece of meat. Who here has smoked a chuck? Do you treat it just like brisket. Do you go low-n-slow til around 205°? How would you compare it to brisket? Going to give it a whirl soon :-) Quote Link to comment Share on other sites More sharing options...
andyscalzo Posted September 8, 2014 Share Posted September 8, 2014 Two totally different beasts. I do chuckies quite often for pulled beef. I don't care for them sliced. jrow17 1 Quote Link to comment Share on other sites More sharing options...
rwalters Posted September 8, 2014 Author Share Posted September 8, 2014 Two totally different beasts. I do chuckies quite often for pulled beef. I don't care for them sliced.Funny you say that...now that I think about it, the posts that I have seen have been guys pulling rather then slicing. But the comparison to brisket still seems to be a common comment. Quote Link to comment Share on other sites More sharing options...
andyscalzo Posted September 8, 2014 Share Posted September 8, 2014 This was just recently posted. It's the best way to cook a Chuckie that I have found:http://www.kamadoguru.com/topic/14224-clays-pulled-bbq-beef/ rwalters 1 Quote Link to comment Share on other sites More sharing options...
JRufus Posted September 8, 2014 Share Posted September 8, 2014 I did one yesterday with Tatonka Dust and finished in a cast iron braising pan. I always pull it like a pork butt rather than slicing like a brisket. rwalters 1 Quote Link to comment Share on other sites More sharing options...
rwalters Posted September 8, 2014 Author Share Posted September 8, 2014 This was just recently posted. It's the best way to cook a Chuckie that I have found: http://www.kamadoguru.com/topic/14224-clays-pulled-bbq-beef/ Going to try this recipe... don't know how I missed the original post. YUM!!!! andyscalzo 1 Quote Link to comment Share on other sites More sharing options...
DerHusker Posted September 8, 2014 Share Posted September 8, 2014 Two totally different beasts. I do chuckies quite often for pulled beef. I'm with Andy on this. I use chuck for either pulled beef or grind it for hamburger. I believe you saw my Pepper Stout Beef (aka Pulled Beef) cook but in case you didn't here is the link.http://www.kamadoguru.com/topic/10881-pepper-stout-beef-aka-pulled-beef/ rwalters and andyscalzo 2 Quote Link to comment Share on other sites More sharing options...
rwalters Posted September 8, 2014 Author Share Posted September 8, 2014 Two totally different beasts. I do chuckies quite often for pulled beef.I'm with Andy on this. I use chuck for either pulled beef or grind it for hamburger. I believe you saw my Pepper Stout Beef (aka Pulled Beef) cook but in case you didn't here is the link.http://www.kamadoguru.com/topic/10881-pepper-stout-beef-aka-pulled-beef/ Yes, I did see that... an amazing cook! Between your recipe and Andy's I can't wait to give it a whirl. Can't believe I haven't done this yet... andyscalzo 1 Quote Link to comment Share on other sites More sharing options...
darrinw2001 Posted September 9, 2014 Share Posted September 9, 2014 I remember reading a post recently where someone used a chuck roast to make burnt ends..... rwalters 1 Quote Link to comment Share on other sites More sharing options...
karacooks Posted September 9, 2014 Share Posted September 9, 2014 To this Texas gal, chuck and brisket are two entirely different beasts. Chuck is a pot roast Brisket is ... sliced heaven. It's a whole different thing. jrow17, rwalters and rwhinton 3 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted September 9, 2014 Share Posted September 9, 2014 Yes, it is different, but a pot roast that is crusted with goodness and served with gravy is hard to beat, and in any form is more pulled than sliced. So be it; if it's cooked right it stands alone. When I cook a pot roast, I braise it until it's tender, and then at the end I pour off most of the liquid and let the roast sit in the reserved liquid while it reduces and gives the roast a brown crust. Then I make gravy in the pan. I can see this working in a kamado as well. rwalters, marauders and karacooks 3 Quote Link to comment Share on other sites More sharing options...
Toe Posted September 9, 2014 Share Posted September 9, 2014 It's not just that chuck roasts and briskets that are entirely different beasts, you can have two different chuck roasts that are entirely different beasts! Generally speaking, chuck roasts tend to be a bit tough, but have a good beefy flavor. But there's a few chuck roasts that are quite tender. The top blade roast, for example, is the same section that flat iron steaks are cut from. Same goes for chuckeye/mock tender roast (the one that's sorta cone-shaped). These you can treat like oversized steaks and do a slow-roast + finishing sear, serving at an internal temp of around 130F. rwalters 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted September 9, 2014 Share Posted September 9, 2014 In my opinion, there is no comparison between the two. I'm not a big fan of smoking chuck roasts low and slow. I prefer to use chuck for ground beef and sometimes for pot roasts. I have cooked several chuckies low and slow before and they don't hold a candle to a properly cooked brisket in terms of flavor or texture. The brisket wins every time. rwalters, dsarcher, rwhinton and 2 others 5 Quote Link to comment Share on other sites More sharing options...
darrinw2001 Posted September 9, 2014 Share Posted September 9, 2014 I agree with most everyone. Brisket is in it's own category.. Chuck and other similar roasts (and even beef short ribs for that matter) are better for braising as they have more connective tissue and less fat. That pulled beef recipe Andy posted has got me very interested in trying that on a chuckie soon though.. rwalters and jrow17 2 Quote Link to comment Share on other sites More sharing options...
darrinw2001 Posted September 9, 2014 Share Posted September 9, 2014 Here is the 1st video in a series from Aaron Franklin on Brisket. Covers buying, trimming, seasoning, smoking, and other tips on Brisket not Kamado specific, but lots of good info - dsarcher and rwalters 2 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.