Aleforge

Recipes 

I was thinking about doing a dry rub and smoking a chuck roast tomorrow. My main goal was to cook it with seasonings all day and eat it as is. My wife is flipping out on me this morning swearing up and down that NO ONE eats chuck roast smoked without shredding it, soaking it in BBQ sauce and putting it on a bun?

Is this true? Is it impossible and crappy to smoke a chuck and eat it without shredding and covering in sauce?


If she is WRONG what would be a good food pairing to make with it? As usually we cook these all day in the oven or crock pot and cook veggies with it.

Thanks!

__________________
PRIMARY - Irish Red
PRIMARY - Apple Bee Cider
PRIMARY - Dunkelweizen
PRIMARY - Orange Blossom Mead

"A man is but the product of his thoughts. What he thinks, he becomes." -- Mahatma Gandhi

zoebisch01

Recipes 

I've never tried it, but I think the main thing with Chuck is that you need that moist heat environment otherwise it tends to dry out a lot. I have to go with your SWMBO on this one . You might get away with it if you keep a very low heat, for a very long time and mop it all day.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

Melana

Recipes 

Can you smoke it while it rests in a 'bath' made from a foil pan and some beer? This would accomplish the best of both worlds... moist braise and yummy smoke.

Aleforge

Recipes 

Well I did it, and in the end it turned out well. I am new to smoking meat so it was a little daunting since I didn't know the right way to do a Chuck Roast. I posted the ordeal on my blog with pictures if anyone wants to hear how it went!

Click for A Chuck Roast Adventure

__________________
PRIMARY - Irish Red
PRIMARY - Apple Bee Cider
PRIMARY - Dunkelweizen
PRIMARY - Orange Blossom Mead

"A man is but the product of his thoughts. What he thinks, he becomes." -- Mahatma Gandhi

Melana

Recipes 

excellent story, i enjoyed reading your blog.

cheezydemon

Recipes 

IMHO "pulled and slathered in sauce" is for pigs.

For beef, I smoke briskets, thin slice them, and soak that in aus jus and green peppercorn sauce.

Serve on buttered and toasted baguette rounds.......

__________________
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

Aubie Stout

Recipes 

Try this: http://playingwithfireandsmoke.blogspot.com/1996/06/beef-rump-round-roasts.html


I have done this one, but I have tried various other things off his website and they are all excellent.

Aleforge

Recipes 

Thanks for the compliment Melana!

Thats looks very tasty Aubie! I am going to dig through their blog and check out some of the recipes.

__________________
PRIMARY - Irish Red
PRIMARY - Apple Bee Cider
PRIMARY - Dunkelweizen
PRIMARY - Orange Blossom Mead

"A man is but the product of his thoughts. What he thinks, he becomes." -- Mahatma Gandhi

Melana

Recipes 

You're welcome!

We have also been known to hot smoke (around 300-350 degrees) standing rib roasts (beef). They come out so tasty.