Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so, how
long and/or to what internal temp?

TT wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

Top round is good and available everywhere. It's probably my favorite
cut for inexpensive roast beef. If you ever feel like breaking the
bank try smoked prime rib. You'll never forget it.

I was thinking about chuck roast. Has anyone done a chuck roast? If so, how
long and/or to what internal temp?

I do them from time to time at 250 F until no more than
135 F internal. I prefer it seared first to give it some
color. It can be very good if it's a quality cut and it's not
overcooked.

This is where a good long serrated knife will come in handy.
You want to slice it very, very thin across the grain. I use an
electric slicer to get it as thin as possible.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"TT" . wrote in message ...
Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how
long and/or to what internal temp?

Well, ribs and pork butt come to mind, chicken too. Butt, you can search
this groups history for any meat cut under the sun using google, I've done
one for "chuck roast" for ya already. (keep "- - " around multiple words for
phrases).

http://groups-beta.google.com/group/... ast%22&qt_g=1


Dale
--

"Reg" wrote in message

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how long and/or to what internal temp?

I do them from time to time at 250 F until no more than
135 F internal. I prefer it seared first to give it some
color. It can be very good if it's a quality cut and it's not
overcooked.

I've never done a chuck roast on the smoker, but we have it as pot roast
frequently in the cool weather. We cook it in a Dutch oven for five hours or
so and it gets far higher than 135. Very tender and no need to slice. You
can break it apart with a fork.

TT wrote:
Here in DC brisket is expensive and hard to come by. We also don't
have tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If
so, how long and/or to what internal temp?

The *big* Q outfit (not meaning its the best) here in the Seattle area,
Longhorn BBQ, uses bottom round flats for their beef.

--
The Honorable Reverend
Fosco Gamgee Whitfurrows
and his 6" boner

--Weddings performed for a nominal fee.
--Beer accepted in lieu of cash payment.

On 15-Jul-2005, Reg wrote:

TT wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

Top round is good and available everywhere. It's probably my favorite
cut for inexpensive roast beef. If you ever feel like breaking the
bank try smoked prime rib. You'll never forget it.

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how
long and/or to what internal temp?

I do them from time to time at 250 F until no more than
135 F internal. I prefer it seared first to give it some
color. It can be very good if it's a quality cut and it's not
overcooked.

This is where a good long serrated knife will come in handy.
You want to slice it very, very thin across the grain. I use an
electric slicer to get it as thin as possible.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I smoked a couple of chuck roasts in the last few weeks. The first,
I took off at 135°. It was delicious, tasting a lot like rib roast. But
it was difficult to eat because the connective tissue was not broken
down and had to be meticulously cut away at the table. I cooked
the second chuck to 185° internal. It was moist and falling apart tender.
There was no need to slice it any particular way. Both were rubbed
with reduced salt cajun seasoning before cooking.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

In article , "TT" . wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so, how
long and/or to what internal temp?




The BBQ FAQ has some pretty good info about barbecueing beef:

http://www.eaglequest.com/~bbq/faq2/10-4.html#10.2

....and yes, chuck roast is possible.

--
Stan Marks

A waist is a terrible thing to mind.

In article , "TT" . wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

We've been happy with the brisket we get at Costco.

Brick wrote:

I smoked a couple of chuck roasts in the last few weeks. The first,
I took off at 135°. It was delicious, tasting a lot like rib roast. But
it was difficult to eat because the connective tissue was not broken
down and had to be meticulously cut away at the table. I cooked
the second chuck to 185° internal. It was moist and falling apart tender.
There was no need to slice it any particular way. Both were rubbed
with reduced salt cajun seasoning before cooking.

That pretty much reflects my experience with chuck as well. You've
got two choices, rare (135 F) or shredded (180+ F). In between
doesn't work. If you cook it rare you've got a lot of trimming to
do. For that reason I tend to serve it cold in salads and sandwiches
and the like, or use something with less gristle like top round. I
make it regularly because I'm addicted to roast beef. The stuff you
can make in your smoker is light years beyond you get at the
average deli. It's one of those things that when you serve it to
others they can't believe the low quality of the other stuff
they've been eating their whole lives.

When I've cooked it to shredded stage it's been good many times,
but I've found it can be hit and miss. A few times it was just too
dry and it ended up going to the dogs, literally. I think it depends
on the particular cut and to some degree the luck of the draw.

So with chuck, I normally either cook it rare and trim it or I
do as Ed does and make a nice braise.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

It seems to me that there are two basic types of beef for BBQ. The low and
slow and long and just your usual low and slow. The tougher pieces of meat
have to be cooked until the connective tissue breaks down. That seems to
happen at around 190 degrees. Anything that you would use for a pot roast
needs the longer cooking time and higher internal temp to break down the
connective tissue. A tri tip on the other hand is more of a roast or steak
and can be cooked to 160 internal and it will be tender. You don't have to
break it down like you do with a tougher piece of meat. You wouldn't cook a
steak to 190. I'm doing a tri tip right now and it will come out after
about four hours when the internal temp reaches 165. I am also doing a top
round roast that will come out around the same time and both should be nice
and tender. Not falling apart tender but more like steak or roast beef
tender. Brisket, because it is so damn tough needs to be cooked until it is
"falling apart tender" or it is useless. Same with a pork shoulder. You
just need to familiarize yourself with your cuts of meat. Lots of good
eating in the process.


"TT" . wrote in message ...
Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how long and/or to what internal temp?

On 16-Jul-2005, Reg wrote:

Brick wrote:

I smoked a couple of chuck roasts in the last few weeks. The first,
I took off at 135°. It was delicious, tasting a lot like rib roast. But
it was difficult to eat because the connective tissue was not broken
down and had to be meticulously cut away at the table. I cooked
the second chuck to 185° internal. It was moist and falling apart
tender.
There was no need to slice it any particular way. Both were rubbed
with reduced salt cajun seasoning before cooking.

That pretty much reflects my experience with chuck as well. You've
got two choices, rare (135 F) or shredded (180+ F). In between
doesn't work. If you cook it rare you've got a lot of trimming to
do. For that reason I tend to serve it cold in salads and sandwiches
and the like, or use something with less gristle like top round. I
make it regularly because I'm addicted to roast beef. The stuff you
can make in your smoker is light years beyond you get at the
average deli. It's one of those things that when you serve it to
others they can't believe the low quality of the other stuff
they've been eating their whole lives.

When I've cooked it to shredded stage it's been good many times,
but I've found it can be hit and miss. A few times it was just too
dry and it ended up going to the dogs, literally. I think it depends
on the particular cut and to some degree the luck of the draw.

So with chuck, I normally either cook it rare and trim it or I
do as Ed does and make a nice braise.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I read/heard what you said Reg. (I don't believe,that 3 years ago I didn't
know how to boil water.) Now I'm into just about anything anybody cooks
and ready to argue about how it should be done) Got bless the internet.
I currently believe that chuck can be smoke roasted (BBQ'd) to 135°
and then thin sliced for sandwiches. Served on a plate as a main course,
no damn way. it's just too tough. BBQ'd to just under shredding
texture, it can be sliced and is quite tasty. I would prefer though a
topping of a light au jus sauce with it. If you decide to shred it, I would
recommend removing as much of the fat as you can. It's not a good
candidate for shredding/pulling, at least until the fat is timmed away.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

It seems to me that there are two basic types of beef for BBQ. The low and
slow and long and just your usual low and slow. The tougher pieces of meat
have to be cooked until the connective tissue breaks down. That seems to
happen at around 190 degrees. Anything that you would use for a pot roast
needs the longer cooking time and higher internal temp to break down the
connective tissue. A tri tip on the other hand is more of a roast or steak
and can be cooked to 160 internal and it will be tender. You don't have to
break it down like you do with a tougher piece of meat. You wouldn't cook a

steak to 190. I'm doing a tri tip right now and it will come out after
about four hours when the internal temp reaches 165. I am also doing a top
round roast that will come out around the same time and both should be nice
and tender. Not falling apart tender but more like steak or roast beef
tender. Brisket, because it is so damn tough needs to be cooked until it is

"falling apart tender" or it is useless. Same with a pork shoulder. You
just need to familiarize yourself with your cuts of meat. Lots of good
eating in the process.


"TT" . wrote in message ...
Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how long and/or to what internal temp?


Damn, isn't it nice to read down through a thread in which posters actually
know what they're talking about. I mean they have actually cooked the item
and are willing to share their experience with it. It's pretty hard to post
a
negative comment against actual fact vs wildassed theory.

Oops, I don't mean to demean the many posters who have commented on
a hell of a lot of subjects havng nothing to do with large chunks of beef/

I have a 2#, 5" rib roast and an 8# pork shoulder blade roast (or some
such shit) thawing as I write this.) I've done rib roast before. Does any-
body know how good rib roast is when it's hot out of the smoker pit?
I like it with a creamy horseradish sauce. Maybe mashed or even
boiled potatoes on the side. Arugula or romaine based salad to
top t off.

I take the roast off at 135°F internal. It works for us. A proper baked
potato is wrapped in foil and thrown directly on the hot fire and coals
raked over it/them. Back when there was no foil, the taters were
just dumped right into the fire. There is no substitute for the real
thing. I wrap then in a double layer of kitchen towel and run them
through the microwave, 4 min on a side. Sorry substitute for the
real thing.

My pork shoulder gets the normal cook with smoke to ~190° or
so. And then I pull it. Nothing special there.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

TT wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so, how
long and/or to what internal temp?


BJ's Wholesale Club sells "Shoulder Muscle" in cryvac bags. I've treated
it like pork butt, cooking until 190+. It pulls like pork. I like it,
especially for more than $1/# cheaper than brisket.

Matthew

Matthew,
Are you referring to a DC-area BJ's?
Thanks,
Tom
"Matthew L. Martin" wrote in message
...
TT wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how long and/or to what internal temp?


BJ's Wholesale Club sells "Shoulder Muscle" in cryvac bags. I've treated
it like pork butt, cooking until 190+. It pulls like pork. I like it,
especially for more than $1/# cheaper than brisket.

Matthew

TT wrote:

top posting corrected

"Matthew L. Martin" wrote in message
...

TT wrote:


Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

I was thinking about chuck roast. Has anyone done a chuck roast? If so,
how long and/or to what internal temp?


BJ's Wholesale Club sells "Shoulder Muscle" in cryvac bags. I've treated
it like pork butt, cooking until 190+. It pulls like pork. I like it,
especially for more than $1/# cheaper than brisket.


Matthew,
Are you referring to a DC-area BJ's?
Thanks,

No, Central MA. Currently my BJ's has Brisket at $3.49 and should muscle
at $2.39.

Matthew