Just bought an SNS grill last month. So far, I've smoked tri tip, ribs and chicken wings. And your usual grilling (kabobs, tandoori, steak). I wanted to try a chuck roast brisket style to pop my cherry before trying an actual brisket. I knew ahead of time that there was potential for it to dry out given the nature of the cut and lack of marbling on my specific cut.
Details:
– 4.3 pound chuck roast. Very thick, didn't measure but you can see it in the cross section image. Not very marbled but from a reputable butcher in town. Used beef tallow as a binder followed by hardcore carnivore black.
total time: 6.5 hours. Put it on the grill at 3:30 pm. Wrapped at 7 pm. Rested for 1 hour at 9 pm, ate at 10 pm.
used kingsford blue bag briquettes, pecan wood chunks. Temp maintained at 275. Stalled at 154. Wrapped in butcher paper and then back on the grill. Shortly after at around 165, it started raining in my uncovered backyard, so I transitioned to the grill at an oven temp of 300. I would say it was 75% probe tender at 208. Essentially 3 out of 4 times I would check for tenderness in different sections, it would feel like butter but every now and then I'd feel resistance. Rested at 208 for 1 hour just on my counter top (no cooler), still wrapped in the paper, it was down to about 180 when I ate.
overall it was tender and like everyone says, more so like a brisket flat aka "lean brisket" in Texas restaurants.
Criticisms:
– while it was tender with a good bark and the smoke flavor was there, it tasted a bit like pot roast. I know it's no brisket but I wonder if it has to do with how thick this cut was and the low bark to meat ratio.
Overall, not too bad but I probably won't repeat it. It didn't satisfy the brisket craving and if I had to pick, I prefer my chuck roast braised in a Dutch oven for barbacoa tacos.
by DrHomeostasis
15 Comments
>while it was tender with a good bark and the smoke flavor was there, it tasted a bit like pot roast. I know it’s no brisket but I wonder if it has to do with how thick this cut was and the low bark to meat ratio.
I know that feeling. When I do Chuck Roast, I either lean fully into the Pot Roast flavor and add Celery, Onions, and Carrots and Beef Broth, and you end up with a “smoked pot roast” which is everything a good pot roast is, but with the added flavor profile of smoke.
OR, I do Pulled Beef. Basically just keep cooking it until it falls apart on its own. Sometimes that is 205F sometimes like that 211F. Then shred it like pulled pork and mix it with its own drippings, some bullion, something spicy, and a lot more seasoning. Add some MSG to give it a little special something. Its so smokey and packs a huge flavor kick. My wife says it tastes like the Marlboro Man’s saddle but in a good way.
double trouble. yuck
Good info, thanks for sharing. Will take the flavor profile into consideration if smoking one.
I’ve done a few chuck roasts brisket style. Some of my early ones did have a smoked pot roasty flavor to them. Not sure specifically what I’m doing differently recently, but they’ve been turning out great. Differences on what I do based on what you listed above …
– I wrap when ~165 AND the bark is where I want it … yours looks delicious! (I’ll let it run to 170/180 sometimes … a few times I haven’t wrapped
– When I pull it off to rest, I open the wrap for 10 mins or so to let the steam get out (I think this may be the biggest factor) Once it’s no longer steaming hot, I’ll re-wrap and rest
I haven’t done anything thicker than 2.5-3 inches so that may be playing in here a bit as well.
…. anyway, chuck roasts have quickly become one of my favorite smokes
Lower and slower. Take that temp down to 215 with at least an 8 hour smoke. Every time I do that my chuck comes out like the best beef I’ve ever had
Why not do both? You can braise meat in a Dutch oven in s grill with charcoal and wood. Just leave the lid off for the first part of the cook and it will pick up the smoke.
Does chuck have the collagen to hold up to a brisket-style cook though? Looks a bit dry tbh…
It’s also tough doing small cuts, they dry out so quickly.
I like to do this every now and then when I’ve got the bug, but don’t want to do a full brisket… and then I’m always a bit disappointed because it turns out more pot-roasty… and dry isn’t the word I’m looking for… but not juicy. Know what I mean?
These days Chuck Roast is about as expensive per pound, so I’m thinking I might just stick to Brisket for that, and use Chuck for my braising recipes.
I fuck with this
I tried this this weekend and was losing my patience. It came out good and falls apart, but I wish I could slice it. 3 hrs rest but didn’t come out nearly as nice as yours… Looks great, keep on cooking
https://preview.redd.it/iy980mq0jise1.png?width=1440&format=png&auto=webp&s=a6d7e2846f6d72ea7e0dba0571cdc8a613779f6d
I smoked one a few days ago to shred to make some damn good burritos. Had a pan of refried beans under the roast to catch the drippings.
Chuck has a much stronger “pot roast flavor” so not much you can do about that. Im used to it though. Thickness was there but not enough marbling to keep it from drying out. It makes great sandwiches sliced up.
The cuts are not against the grain. You would have to cut across the face of the pot roast. It’s not a total loss. Look up recipe for brisket soup. You’ll be a hero.
This is why it is supposed to be used as a pot roast… But good attempt