Smoke Beef Chuck Roast.
I don't see much posted about smoking
beef cuts other then ribs and brisket. But, cows come with pretty
much the same parts as a hog. That being the case, I find that
chuck and shoulder both are tough as nails, but contain a lot of
connective tissue much like pork butt or beef brisket. This is the
second hunk of chuck that I have smoked. The first was somewhat
overcooked and thus a bit dry. This one is quite nice. I know the
picture looks like it's a bit dry, but the picture is lying. It has
a texture not unlike decently cooked brisket.

I can't say as this is a better deal then brisket as I have yet to
buy any chuck cheaper then brisket, but on the odd chance that
you get a "Buy" on chuck or beef shoulder, there's no reason to
pass it up thinking that it is not suitable for BBQ.

I cut this chuck into sizes suitable for vacuum packing. They
can be chilled and sliced thin if need be, shredded like
smoked pork or served in chunks with sides of veggies.

Picture over on ABF for those that don't like going to Picasa.

http://picasaweb.google.com/hrbricke... 670119290850
http://tinyurl.com/277zmb6

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 12-Oct-2010, Sqwertz > wrote:

> On Wed, 13 Oct 2010 00:42:46 GMT, wrote:
>
> > Picture over on ABF for those that don't like going to Picasa.
>
> I don't see the post in ABF on blocknews.net or usnetnews.net, just
> FYI.
>
> You can usually get a whole boneless chuck roll for about $2/lb. It's
> the pork butt of beef. It's a lot of different mussels going in
> different directions and weighs about 17-18lbs avg. That's a lot of
> vacuum packaging ;-)
>
> -sw

Check ABF again in a few minutes. I just now posted it.

I've been thinking about chuck roll. Only rarely do I see it
here. I'm planning to smoke a hefty chunk of chuck roll
first chance.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Oct 12, 8:24*pm, wrote:

> I've been thinking about chuck roll. Only rarely do I see it
> here. I'm planning to smoke a hefty chunk of chuck roll
> first chance.

You will love it, and it is easy to do.

With all the fat running through the whole piece, the end results are
great. The last one I smoked was about 15-16#, proudly sold to me by
my butcher friend. I was afraid the smoke wouldn't penetrate that
huge lump, so I cut it into two equal pieces.

I put rub on both pieces, and both pieces turned great. I learned
something, too. I got twice the amount of bark (yippee!!), and it
took half the time to cook. I won't do another big chunk like that
again without splitting it.

Be prepared, though. The amount of fat that renders off will easily
equal a large pork butt.

Robert

On Wed, 13 Oct 2010 00:42:46 GMT, wrote:

>Smoke Beef Chuck Roast.
> I don't see much posted about smoking
>beef cuts other then ribs and brisket. But, cows come with pretty
>much the same parts as a hog. That being the case, I find that
>chuck and shoulder both are tough as nails, but contain a lot of
>connective tissue much like pork butt or beef brisket. This is the
>second hunk of chuck that I have smoked. The first was somewhat
>overcooked and thus a bit dry. This one is quite nice. I know the
>picture looks like it's a bit dry, but the picture is lying. It has
>a texture not unlike decently cooked brisket.
>
>I can't say as this is a better deal then brisket as I have yet to
>buy any chuck cheaper then brisket, but on the odd chance that
>you get a "Buy" on chuck or beef shoulder, there's no reason to
>pass it up thinking that it is not suitable for BBQ.
>
>I cut this chuck into sizes suitable for vacuum packing. They
>can be chilled and sliced thin if need be, shredded like
>smoked pork or served in chunks with sides of veggies.
>
>Picture over on ABF for those that don't like going to Picasa.
>
>http://picasaweb.google.com/hrbricke... 670119290850
>http://tinyurl.com/277zmb6

How about some of the details on how you smoked it? I really like the
sounds of that and seems it would be much easier and less risky than a
brisket.

On 13-Oct-2010, wrote:

> On Wed, 13 Oct 2010 00:42:46 GMT, wrote:
>

.. . .

>
> How about some of the details on how you smoked it? I really like the
> sounds of that and seems it would be much easier and less risky than a
> brisket.

No college degree required. Just cook it like you would a brisket or a pork
butt.
Make sure you get it done though. Until you get all that collagen converted,
it's
going to be tougher then an old boot. I like to take it to about 185F
internal. It's
a nice change from pork BBQ.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 10/13/2010 10:58 AM, Omelet wrote:
> In monster.com>,
> wrote:
>
>> Smoke Beef Chuck Roast.
>> I don't see much posted about smoking
>> beef cuts other then ribs and brisket. But, cows come with pretty
>> much the same parts as a hog. That being the case, I find that
>> chuck and shoulder both are tough as nails, but contain a lot of
>> connective tissue much like pork butt or beef brisket. This is the
>> second hunk of chuck that I have smoked. The first was somewhat
>> overcooked and thus a bit dry. This one is quite nice. I know the
>> picture looks like it's a bit dry, but the picture is lying. It has
>> a texture not unlike decently cooked brisket.
>>
>> I can't say as this is a better deal then brisket as I have yet to
>> buy any chuck cheaper then brisket, but on the odd chance that
>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>> pass it up thinking that it is not suitable for BBQ.
>>
>> I cut this chuck into sizes suitable for vacuum packing. They
>> can be chilled and sliced thin if need be, shredded like
>> smoked pork or served in chunks with sides of veggies.
>>
>> Picture over on ABF for those that don't like going to Picasa.
>>
>> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
>> ZQ#5527325670119290850
>> http://tinyurl.com/277zmb6
>
> I need to add you to my Picasa "favorites".<g>
> My compliments to the chef!

I mean how about those game hens!

>>> Picture over on ABF for those that don't like going to Picasa.
>>>
>>> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
>>> ZQ#5527325670119290850
>>> http://tinyurl.com/277zmb6
>>
>> I need to add you to my Picasa "favorites".<g>
>> My compliments to the chef!
>
> I mean how about those game hens!

no kidding! I was thinking about making that a screen saver!

On 13-Oct-2010, Cleatarrior > wrote:

> On 10/13/2010 10:58 AM, Omelet wrote:
> > In monster.com>,
> > wrote:

.. . .

> >> Picture over on ABF for those that don't like going to Picasa.
> >>
> >> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
> >> ZQ#5527325670119290850
> >> http://tinyurl.com/277zmb6
> >
> > I need to add you to my Picasa "favorites".<g>
> > My compliments to the chef!
>
> I mean how about those game hens!

By golly, they did call those game hens didn't they. They're just Cornish
hens
to me and I'm not even sure what that means exactly. I know they're
smaller then regular chickens and that's about it.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 13-Oct-2010, "Pico Rico" > wrote:

> >>> Picture over on ABF for those that don't like going to Picasa.
> >>>
> >>> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
> >>> ZQ#5527325670119290850
> >>> http://tinyurl.com/277zmb6
> >>
> >> I need to add you to my Picasa "favorites".<g>
> >> My compliments to the chef!
> >
> > I mean how about those game hens!
>
> no kidding! I was thinking about making that a screen saver!

I don't get it. What's so special about those little chickens?
I really can't justify cooking those at home anymore. I can get
Hot full sized birds a mile from here for $5 ea and they taste
as good as miine.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

> wrote in message
ter.com...
>
> On 13-Oct-2010, "Pico Rico" > wrote:
>
>> >>> Picture over on ABF for those that don't like going to Picasa.
>> >>>
>> >>> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
>> >>> ZQ#5527325670119290850
>> >>> http://tinyurl.com/277zmb6
>> >>
>> >> I need to add you to my Picasa "favorites".<g>
>> >> My compliments to the chef!
>> >
>> > I mean how about those game hens!
>>
>> no kidding! I was thinking about making that a screen saver!
>
> I don't get it. What's so special about those little chickens?
> I really can't justify cooking those at home anymore. I can get
> Hot full sized birds a mile from here for $5 ea and they taste
> as good as miine.


my point was there were very nicely done, and the picture is a piece of art.

On 13-Oct-2010, "Pico Rico" > wrote:

> > wrote in message
> ter.com...
> >
> > On 13-Oct-2010, "Pico Rico" > wrote:
> >
> >> >>> Picture over on ABF for those that don't like going to Picasa.
> >> >>>
> >> >>>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >> >>>>>>>>>>>>>>>>>>>>http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
> >> >>> ZQ#5527325670119290850
> >> >>> http://tinyurl.com/277zmb6
> >> >>
> >> >> I need to add you to my Picasa "favorites".<g>
> >> >> My compliments to the chef!
> >> >
> >> > I mean how about those game hens!
> >>
> >> no kidding! I was thinking about making that a screen saver!
> >
> > I don't get it. What's so special about those little chickens?
> > I really can't justify cooking those at home anymore. I can get
> > Hot full sized birds a mile from here for $5 ea and they taste
> > as good as miine.
>
>
> my point was there were very nicely done, and the picture is a piece of
> art.

Well I thank you for that, but I am surprised. I considered that picture
most valuable as a menu idea rather then an example of food art.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 13-Oct-2010, Omelet > wrote:

> n article . com>,
> wrote:
>
> > On 13-Oct-2010, "Pico Rico" > wrote:
> >
> > > >>> Picture over on ABF for those that don't like going to Picasa.
> > > >>>
> > > >>>
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > > >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>http://picasaweb.google.com/hrbricke...y=Gv1sRgCMfp0q
> > > >>> Ldjc6t
> > > >>> ZQ#5527325670119290850
> > > >>> http://tinyurl.com/277zmb6
> > > >>
> > > >> I need to add you to my Picasa "favorites".<g>
> > > >> My compliments to the chef!
> > > >
> > > > I mean how about those game hens!
> > >
> > > no kidding! I was thinking about making that a screen saver!
> >
> > I don't get it. What's so special about those little chickens?
> > I really can't justify cooking those at home anymore. I can get
> > Hot full sized birds a mile from here for $5 ea and they taste
> > as good as miine.
>
> Have you ever tried them Brick? :-) The overall flavor and texture of
> their meat is different. I really like them! Plus, they make for nice
> presentation for guests.

An amusing question since the picture is of birds that I cooked.

>
> You can serve them a whole one on their plate, or a half one if you'd
> like. It's difficult for me to get regular chickens around here in
> birds that are under 5 lbs.
>
> <http://i51.tinypic.com/9hjabo.jpg>

Now that's a picture I would use for wallpaper.

>
> This was a special dinner party I gave for condolences to a good friend
> that had lost a local political race.

That's a lucky friend. It might even have been worth it to lose. Nice job.

> --
> Peace! Om

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken, or two.)

> I've been thinking about chuck roll. Only rarely do I see it
> here. I'm planning to smoke a hefty chunk of chuck roll
> first chance.
>
This will walk you through it. Enjoy the cook.
http://www.peoriacustomcookers.com/n...chuckroll.html
Pierre

In ,
Pierre > spewed forth:
>> I've been thinking about chuck roll. Only rarely do I see it
>> here. I'm planning to smoke a hefty chunk of chuck roll
>> first chance.
>>
> This will walk you through it. Enjoy the cook.
> http://www.peoriacustomcookers.com/n...chuckroll.html
> Pierre

DAMN, that looks good.
Like them thar Claws,too.
Sure would make pullin' a butt easier.

*note to self: P/U a chuck roll the next time I'm at sams*

On Wed, 13 Oct 2010 08:21:08 -0700 (PDT), "
> wrote:

>On Oct 13, 7:06*am, wrote:
>
>> How about some of the details on how you smoked it? I really like the
>> sounds of that and seems it would be much easier and less risky than a
>> brisket.
>
>I think it might be less "risky" as you are cooking a lump of meat
>rather than a piece that has one large side full of nice fat and a
>thinner side with a fat cap on it.
>
>But the principles are the same, and so are the
>techniques for me. It isn't hard.
>
snip

Does the chuck take as long as the brisket? I ask bgecause the chuck
tends to be naturally less tough than the brisket.

On Oct 14, 5:11*am, wrote:
> On Wed, 13 Oct 2010 08:21:08 -0700 (PDT), "
>
>
> >But the principles are the same, and so are the
> >techniques for me. *It isn't hard.
>
> Does the chuck take as long as the brisket? I ask bgecause the chuck
> tends to be naturally less tough than the brisket.

Nor as big or dense, and basically no fat cap. With the chuck all the
fat is internal. Would expect it to take 1/3 the time myself. I'd want
to go light on the smoke, would expect a chuck to absorb a LOT of
smoke and would be in danger of getting too much smoke into it. Chuck
as it becomes more done starts to loosen up, exposing a lot more
surface than normal for other cuts.

On 13-Oct-2010, Pierre > wrote:

> > I've been thinking about chuck roll. Only rarely do I see it
> > here. I'm planning to smoke a hefty chunk of chuck roll
> > first chance.
> >
> This will walk you through it. Enjoy the cook.
> http://www.peoriacustomcookers.com/n...chuckroll.html
> Pierre

That's a good article and I recommend it to anyone wishing for
some insight into smoke roasting beef. I found no fault with it.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Oct 13, 9:49*pm, Pierre > wrote:

> This will walk you through it. *Enjoy the cook.http://www.peoriacustomcookers.com/n...chuckroll.html
> Pierre

HOLY CRAP!

I didn't have my glasses on and when I was looking at the site I saw
that picture in the upper right hand corner on that last set of four.

I thought they were stripping the meat off an animal head!!!

(I come from a city where it is quite normal to bury a cow head in a
fire pit overnight, or slow cook it for "barbecoa" in an oven)

I laughed my ass off when I found my glasses. Whew!

Great site.

Robert

> wrote in message
ster.com...
> Smoke Beef Chuck Roast.
> I don't see much posted about smoking
> beef cuts other then ribs and brisket. But, cows come with pretty
> much the same parts as a hog. That being the case, I find that
> chuck and shoulder both are tough as nails, but contain a lot of
> connective tissue much like pork butt or beef brisket. This is the
> second hunk of chuck that I have smoked. The first was somewhat
> overcooked and thus a bit dry. This one is quite nice. I know the
> picture looks like it's a bit dry, but the picture is lying. It has
> a texture not unlike decently cooked brisket.
>
> I can't say as this is a better deal then brisket as I have yet to
> buy any chuck cheaper then brisket, but on the odd chance that
> you get a "Buy" on chuck or beef shoulder, there's no reason to
> pass it up thinking that it is not suitable for BBQ.
>
> I cut this chuck into sizes suitable for vacuum packing. They
> can be chilled and sliced thin if need be, shredded like
> smoked pork or served in chunks with sides of veggies.
>
> Picture over on ABF for those that don't like going to Picasa.
>
> http://picasaweb.google.com/hrbricke... 670119290850
> http://tinyurl.com/277zmb6
>
> --
> Brick (Kinky is using a feather.
> Perverted is using the whole chicken.)
>
>
Chuck has to be braised. You can't roast it.

Kent

Kent wrote:
> > wrote in message
> ster.com...
>> Smoke Beef Chuck Roast.
>> I don't see much posted about smoking
>> beef cuts other then ribs and brisket. But, cows come with pretty
>> much the same parts as a hog. That being the case, I find that
>> chuck and shoulder both are tough as nails, but contain a lot of
>> connective tissue much like pork butt or beef brisket. This is the
>> second hunk of chuck that I have smoked. The first was somewhat
>> overcooked and thus a bit dry. This one is quite nice. I know the
>> picture looks like it's a bit dry, but the picture is lying. It has
>> a texture not unlike decently cooked brisket.
>>
>> I can't say as this is a better deal then brisket as I have yet to
>> buy any chuck cheaper then brisket, but on the odd chance that
>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>> pass it up thinking that it is not suitable for BBQ.
>>
>> I cut this chuck into sizes suitable for vacuum packing. They
>> can be chilled and sliced thin if need be, shredded like
>> smoked pork or served in chunks with sides of veggies.
>>
>> Picture over on ABF for those that don't like going to Picasa.
>>
>> http://picasaweb.google.com/hrbricke... 670119290850
>> http://tinyurl.com/277zmb6
>>
>> --
>> Brick (Kinky is using a feather.
>> Perverted is using the whole chicken.)
>>
>>
> Chuck has to be braised. You can't roast it.
>
> Kent


I make smoked chuck every now and then. Pulled Beef, as it were.

It's not impossible.


--
Mort

On 17-Oct-2010, "Kent" > wrote:

> > wrote in message
> ster.com...
> > Smoke Beef Chuck Roast.
> > I don't see much posted about smoking
> > beef cuts other then ribs and brisket. But, cows come with pretty
> > much the same parts as a hog. That being the case, I find that
> > chuck and shoulder both are tough as nails, but contain a lot of
> > connective tissue much like pork butt or beef brisket. This is the
> > second hunk of chuck that I have smoked. The first was somewhat
> > overcooked and thus a bit dry. This one is quite nice. I know the
> > picture looks like it's a bit dry, but the picture is lying. It has
> > a texture not unlike decently cooked brisket.
> >
> > I can't say as this is a better deal then brisket as I have yet to
> > buy any chuck cheaper then brisket, but on the odd chance that
> > you get a "Buy" on chuck or beef shoulder, there's no reason to
> > pass it up thinking that it is not suitable for BBQ.
> >
> > I cut this chuck into sizes suitable for vacuum packing. They
> > can be chilled and sliced thin if need be, shredded like
> > smoked pork or served in chunks with sides of veggies.
> >
> > Picture over on ABF for those that don't like going to Picasa.
> >
> > http://picasaweb.google.com/hrbricke... 670119290850
> > http://tinyurl.com/277zmb6
> >
> > --
> > Brick (Kinky is using a feather.
> > Perverted is using the whole chicken.)
> >
> >
> Chuck has to be braised. You can't roast it.
>
> Kent

Well, I did and I do. In fact I'm having some smoked chuck for
lunch today, so call the chuck roast police already.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

"Mort" > wrote in message
...
> Kent wrote:
>> > wrote in message
>> ster.com...
>>> Smoke Beef Chuck Roast.
>>> I don't see much posted about smoking
>>> beef cuts other then ribs and brisket. But, cows come with pretty
>>> much the same parts as a hog. That being the case, I find that
>>> chuck and shoulder both are tough as nails, but contain a lot of
>>> connective tissue much like pork butt or beef brisket. This is the
>>> second hunk of chuck that I have smoked. The first was somewhat
>>> overcooked and thus a bit dry. This one is quite nice. I know the
>>> picture looks like it's a bit dry, but the picture is lying. It has
>>> a texture not unlike decently cooked brisket.
>>>
>>> I can't say as this is a better deal then brisket as I have yet to
>>> buy any chuck cheaper then brisket, but on the odd chance that
>>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>>> pass it up thinking that it is not suitable for BBQ.
>>>
>>> I cut this chuck into sizes suitable for vacuum packing. They
>>> can be chilled and sliced thin if need be, shredded like
>>> smoked pork or served in chunks with sides of veggies.
>>>
>>> Picture over on ABF for those that don't like going to Picasa.
>>>
>>> http://picasaweb.google.com/hrbricke... 670119290850
>>> http://tinyurl.com/277zmb6
>>>
>>> --
>>> Brick (Kinky is using a feather.
>>> Perverted is using the whole chicken.)
>>>
>>>
>> Chuck has to be braised. You can't roast it.
>>
>> Kent
>
>
> I make smoked chuck every now and then. Pulled Beef, as it were.
>
> It's not impossible.
>
> Mort
>
>
Having thought about the similarity, I'm sure it could. I've just never
tried it.

Kent

> wrote in message
ter.com...
>
> On 17-Oct-2010, "Kent" > wrote:
>
>> > wrote in message
>> ster.com...
>> > Smoke Beef Chuck Roast.
>> > I don't see much posted about smoking
>> > beef cuts other then ribs and brisket. But, cows come with pretty
>> > much the same parts as a hog. That being the case, I find that
>> > chuck and shoulder both are tough as nails, but contain a lot of
>> > connective tissue much like pork butt or beef brisket. This is the
>> > second hunk of chuck that I have smoked. The first was somewhat
>> > overcooked and thus a bit dry. This one is quite nice. I know the
>> > picture looks like it's a bit dry, but the picture is lying. It has
>> > a texture not unlike decently cooked brisket.
>> >
>> > I can't say as this is a better deal then brisket as I have yet to
>> > buy any chuck cheaper then brisket, but on the odd chance that
>> > you get a "Buy" on chuck or beef shoulder, there's no reason to
>> > pass it up thinking that it is not suitable for BBQ.
>> >
>> > I cut this chuck into sizes suitable for vacuum packing. They
>> > can be chilled and sliced thin if need be, shredded like
>> > smoked pork or served in chunks with sides of veggies.
>> >
>> > Picture over on ABF for those that don't like going to Picasa.
>> >
>> > http://picasaweb.google.com/hrbricke... 670119290850
>> > http://tinyurl.com/277zmb6
>> >
>> > --
>> > Brick (Kinky is using a feather.
>> > Perverted is using the whole chicken.)
>> >
>> >
>> Chuck has to be braised. You can't roast it.
>>
>> Kent
>
> Well, I did and I do. In fact I'm having some smoked chuck for
> lunch today, so call the chuck roast police already.
>
> --
I've learned. I'm going to try it.

Kent

On Sun, 17 Oct 2010 14:09:06 -0700, "Kent" > wrote:

> snip

>>
>> Well, I did and I do. In fact I'm having some smoked chuck for
>> lunch today, so call the chuck roast police already.
>>
>> --
>I've learned. I'm going to try it.
>
>Kent
>
>

Me too! This sounds like an easy smoke with plenty of beer time!

On 10/13/2010 02:30 PM, wrote:
> On 13-Oct-2010, > wrote:
>
>> On 10/13/2010 10:58 AM, Omelet wrote:
>>> In monster.com>,
>>> wrote:
>
> . . .
>
>>>> Picture over on ABF for those that don't like going to Picasa.
>>>>
>>>> http://picasaweb.google.com/hrbricke...RgCMfp0qLdjc6t
>>>> ZQ#5527325670119290850
>>>> http://tinyurl.com/277zmb6
>>>
>>> I need to add you to my Picasa "favorites".<g>
>>> My compliments to the chef!
>>
>> I mean how about those game hens!
>
> By golly, they did call those game hens didn't they. They're just Cornish
> hens
> to me and I'm not even sure what that means exactly. I know they're
> smaller then regular chickens and that's about it.
>
But they're also tastier, a sweeter meat.

On 10/13/2010 04:12 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 10/13/2010 10:58 AM, Omelet wrote:
>>> In monster.com>,
>>> wrote:
>>>
>>>> Smoke Beef Chuck Roast.
>>>> I don't see much posted about smoking
>>>> beef cuts other then ribs and brisket. But, cows come with pretty
>>>> much the same parts as a hog. That being the case, I find that
>>>> chuck and shoulder both are tough as nails, but contain a lot of
>>>> connective tissue much like pork butt or beef brisket. This is the
>>>> second hunk of chuck that I have smoked. The first was somewhat
>>>> overcooked and thus a bit dry. This one is quite nice. I know the
>>>> picture looks like it's a bit dry, but the picture is lying. It has
>>>> a texture not unlike decently cooked brisket.
>>>>
>>>> I can't say as this is a better deal then brisket as I have yet to
>>>> buy any chuck cheaper then brisket, but on the odd chance that
>>>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>>>> pass it up thinking that it is not suitable for BBQ.
>>>>
>>>> I cut this chuck into sizes suitable for vacuum packing. They
>>>> can be chilled and sliced thin if need be, shredded like
>>>> smoked pork or served in chunks with sides of veggies.
>>>>
>>>> Picture over on ABF for those that don't like going to Picasa.
>>>>
>>>> http://picasaweb.google.com/hrbricke...v1sRgCMfp0qLdj
>>>> c6t
>>>> ZQ#5527325670119290850
>>>> http://tinyurl.com/277zmb6
>>>
>>> I need to add you to my Picasa "favorites".<g>
>>> My compliments to the chef!
>>
>> I mean how about those game hens!
>
> I have cooked spatch'd Game Hens on the pit before with good success. I
> have not posted that series to Picasa yet.
>
> I also saw his game hens! Very, very nice. ;-d

I've done some under the brick/foil pressed grill method, but it baffles
me what the big deal is on that, all it really does is flatten the meat
out and I think you lose the moistness too.

Now I've got 2 useless bricks by the grill, oh well %-)

On 10/17/2010 06:37 AM, wrote:
> On 17-Oct-2010, > wrote:
>
>> > wrote in message
>> ster.com...
>>> Smoke Beef Chuck Roast.
>>> I don't see much posted about smoking
>>> beef cuts other then ribs and brisket. But, cows come with pretty
>>> much the same parts as a hog. That being the case, I find that
>>> chuck and shoulder both are tough as nails, but contain a lot of
>>> connective tissue much like pork butt or beef brisket. This is the
>>> second hunk of chuck that I have smoked. The first was somewhat
>>> overcooked and thus a bit dry. This one is quite nice. I know the
>>> picture looks like it's a bit dry, but the picture is lying. It has
>>> a texture not unlike decently cooked brisket.
>>>
>>> I can't say as this is a better deal then brisket as I have yet to
>>> buy any chuck cheaper then brisket, but on the odd chance that
>>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>>> pass it up thinking that it is not suitable for BBQ.
>>>
>>> I cut this chuck into sizes suitable for vacuum packing. They
>>> can be chilled and sliced thin if need be, shredded like
>>> smoked pork or served in chunks with sides of veggies.
>>>
>>> Picture over on ABF for those that don't like going to Picasa.
>>>
>>> http://picasaweb.google.com/hrbricke... 670119290850
>>> http://tinyurl.com/277zmb6
>>>
>>> --
>>> Brick (Kinky is using a feather.
>>> Perverted is using the whole chicken.)
>>>
>>>
>> Chuck has to be braised. You can't roast it.
>>
>> Kent
>
> Well, I did and I do. In fact I'm having some smoked chuck for
> lunch today, so call the chuck roast police already.
>

And tell them he has a beef with your...ah...beef ;-)

On 10/18/2010 02:28 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 10/13/2010 04:12 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> On 10/13/2010 10:58 AM, Omelet wrote:
>>>>> In monster.com>,
>>>>> wrote:
>>>>>
>>>>>> Smoke Beef Chuck Roast.
>>>>>> I don't see much posted about smoking
>>>>>> beef cuts other then ribs and brisket. But, cows come with pretty
>>>>>> much the same parts as a hog. That being the case, I find that
>>>>>> chuck and shoulder both are tough as nails, but contain a lot of
>>>>>> connective tissue much like pork butt or beef brisket. This is the
>>>>>> second hunk of chuck that I have smoked. The first was somewhat
>>>>>> overcooked and thus a bit dry. This one is quite nice. I know the
>>>>>> picture looks like it's a bit dry, but the picture is lying. It has
>>>>>> a texture not unlike decently cooked brisket.
>>>>>>
>>>>>> I can't say as this is a better deal then brisket as I have yet to
>>>>>> buy any chuck cheaper then brisket, but on the odd chance that
>>>>>> you get a "Buy" on chuck or beef shoulder, there's no reason to
>>>>>> pass it up thinking that it is not suitable for BBQ.
>>>>>>
>>>>>> I cut this chuck into sizes suitable for vacuum packing. They
>>>>>> can be chilled and sliced thin if need be, shredded like
>>>>>> smoked pork or served in chunks with sides of veggies.
>>>>>>
>>>>>> Picture over on ABF for those that don't like going to Picasa.
>>>>>>
>>>>>> http://picasaweb.google.com/hrbricke...=Gv1sRgCMfp0qL
>>>>>> dj
>>>>>> c6t
>>>>>> ZQ#5527325670119290850
>>>>>> http://tinyurl.com/277zmb6
>>>>>
>>>>> I need to add you to my Picasa "favorites".<g>
>>>>> My compliments to the chef!
>>>>
>>>> I mean how about those game hens!
>>>
>>> I have cooked spatch'd Game Hens on the pit before with good success. I
>>> have not posted that series to Picasa yet.
>>>
>>> I also saw his game hens! Very, very nice. ;-d
>>
>> I've done some under the brick/foil pressed grill method, but it baffles
>> me what the big deal is on that, all it really does is flatten the meat
>> out and I think you lose the moistness too.
>>
>> Now I've got 2 useless bricks by the grill, oh well %-)
>
> I believe I posted a link.
> Game hens spatched and grilled are quite tasty and toothsome.

Agreed, but he brick doesn't really add much.

> YMMV of course if you do them wrong!

100% perfect every time in the George!

Ever do Raichlen's gas grill rotisserie Peking Duck?

http://www.primalgrill.org/recipe_de...9&EpisodeID=10

Flawless mahogany skin and the fat rendered out.

On 18-Oct-2010, wrote:

> On Sun, 17 Oct 2010 14:09:06 -0700, "Kent" > wrote:
>
> > snip
>
> >>
> >> Well, I did and I do. In fact I'm having some smoked chuck for
> >> lunch today, so call the chuck roast police already.
> >>
> >> --
> >I've learned. I'm going to try it.
> >
> >Kent
> >
> >
>
> Me too! This sounds like an easy smoke with plenty of beer time!

I've smoked some eye of round too. If you can slice it thin enough, it is
real tasty. Let's face it folks. It's all in what you expect to do with it.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 18-Oct-2010, Cleatarrior > wrote:

> On 10/13/2010 04:12 PM, Omelet wrote:
> > In >,
> > > wrote:
> >

.. . .

> > I also saw his game hens! Very, very nice. ;-d
>
> I've done some under the brick/foil pressed grill method, but it baffles
> me what the big deal is on that, all it really does is flatten the meat
> out and I think you lose the moistness too.
>
> Now I've got 2 useless bricks by the grill, oh well %-)

I don't use any bricks. I just spreadeagle the birds and cook them.
It's pretty hard to grill a whole bird if it isn't spatchcocked. It's easier
to get it cooked evenly all the way through and I need all the help I
can get.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 18-Oct-2010, Omelet > wrote:

> In article >,
> "Kent" > wrote:

.. . .

> > >>>
> > >> Chuck has to be braised. You can't roast it.
> > >>
> > >> Kent
> > >
> > >
> > > I make smoked chuck every now and then. Pulled Beef, as it were.
> > >
> > > It's not impossible.
> > >
> > > Mort
> > >
> > >
> > Having thought about the similarity, I'm sure it could. I've just never
> > tried it.
> >
> > Kent
>
> So try it goof! You just might like it. :-)
> --
> Peace! Om

I was quite surprised at how much posting action my smoked chuck
generated. It's just a thing I've started doing lately that I though might
be interesting to other folks that want some variety in their life. I just
assumed, that if you know how to cook, it wouldn't be a problem. On
the other hand, if you're still trying to master grill cooking or smoker
cooking, I recommend learning with chicken and pork ribs and butts.
I was a slow learner. It took me the better part of three years to get
comfortable with my smoker and I'm still not very proficient with the
grill. (Unless I just use it as an outdoor oven)

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:
>
>> > wrote in message
>> ster.com...
>> > Smoke Beef Chuck Roast.
>> > I don't see much posted about smoking
>> > beef cuts other then ribs and brisket. But, cows come with pretty
>> > much the same parts as a hog. That being the case, I find that
>> > chuck and shoulder both are tough as nails, but contain a lot of
>> > connective tissue much like pork butt or beef brisket. This is the
>> > second hunk of chuck that I have smoked. The first was somewhat
>> > overcooked and thus a bit dry. This one is quite nice. I know the
>> > picture looks like it's a bit dry, but the picture is lying. It has
>> > a texture not unlike decently cooked brisket.
>> >
>> > I can't say as this is a better deal then brisket as I have yet to
>> > buy any chuck cheaper then brisket, but on the odd chance that
>> > you get a "Buy" on chuck or beef shoulder, there's no reason to
>> > pass it up thinking that it is not suitable for BBQ.
>> >
>> > I cut this chuck into sizes suitable for vacuum packing. They
>> > can be chilled and sliced thin if need be, shredded like
>> > smoked pork or served in chunks with sides of veggies.
>> >
>> > Picture over on ABF for those that don't like going to Picasa.
>> >
>> > http://picasaweb.google.com/hrbricke...1sRgCMfp0qLdjc
>> > 6tZQ#5527325670119290850
>> > http://tinyurl.com/277zmb6
>> >
>> > --
>> > Brick (Kinky is using a feather.
>> > Perverted is using the whole chicken.)
>> >
>> >
>> Chuck has to be braised. You can't roast it.
>>
>> Kent
>>
> Sorry Kent, but BS.
> That is so not true!
> --
> Peace! Om
>
>
It's just hard to get away from this, one of the great dishes of the world,
Julia Child's Boeuf Bourguignon.
http://www.food.com/recipe/boeuf-bou...a-child-148007
This recipe is close, though it should be made with salt pork, not bacon.
I am going to try to make a "pulled boeuf". How long do you smoke? At 225F?

Kent

"Sqwertz" > wrote in message
...
> On Mon, 18 Oct 2010 21:58:40 -0700, Kent wrote:
>
>> I am going to try to make a "pulled boeuf". How long do you smoke? At
>> 225F?
>
> C'mon Kent. You know it's "done when it's done". You know how to
> test for doneness, right? We don't know what size piece you're
> cooking and even if we did it wouldn't matter.
>
> It's done when it's done. Use a thermometer if you need to (that
> would be 180-195F).
>
> -sw
>
>
And, how much have you had to drink?

On Tue, 19 Oct 2010 00:04:09 GMT, wrote:

>
>On 18-Oct-2010, Cleatarrior > wrote:
>
>> On 10/13/2010 04:12 PM, Omelet wrote:
>> > In >,
>> > > wrote:
>> >
>
>. . .
>
>> > I also saw his game hens! Very, very nice. ;-d
>>
>> I've done some under the brick/foil pressed grill method, but it baffles
>> me what the big deal is on that, all it really does is flatten the meat
>> out and I think you lose the moistness too.
>>
>> Now I've got 2 useless bricks by the grill, oh well %-)
>
>I don't use any bricks. I just spreadeagle the birds and cook them.
>It's pretty hard to grill a whole bird if it isn't spatchcocked. It's easier
>to get it cooked evenly all the way through and I need all the help I
>can get.

How about using a spit and rotiserrie? Just a thought. I cook quite a
bit on a spit, although my spit is too large for chickens.

On 19-Oct-2010, wrote:

> On Tue, 19 Oct 2010 00:04:09 GMT, wrote:
>
> >
> >On 18-Oct-2010, Cleatarrior > wrote:
> >
> >> On 10/13/2010 04:12 PM, Omelet wrote:
> >> > In >,
> >> > > wrote:
> >> >
> >
> >. . .
> >
> >> > I also saw his game hens! Very, very nice. ;-d
> >>
> >> I've done some under the brick/foil pressed grill method, but it
> >> baffles
> >> me what the big deal is on that, all it really does is flatten the meat
> >> out and I think you lose the moistness too.
> >>
> >> Now I've got 2 useless bricks by the grill, oh well %-)
> >
> >I don't use any bricks. I just spreadeagle the birds and cook them.
> >It's pretty hard to grill a whole bird if it isn't spatchcocked. It's
> >easier
> >to get it cooked evenly all the way through and I need all the help I
> >can get.
>
> How about using a spit and rotiserrie? Just a thought. I cook quite a
> bit on a spit, although my spit is too large for chickens.

Rotisserie is good too. It's a little more fooling around though and it
takes longer. That said, I don't advocate spatchcocking and grilling
over other methods for any special reason. It's different, but not
necessarily better or worse then roasting, braising, spinning on a rotor
or frying. Different strokes for different folks and different ways for
different days.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

"Sqwertz" > wrote in message
...
> On Tue, 19 Oct 2010 02:54:32 -0700, Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 18 Oct 2010 21:58:40 -0700, Kent wrote:
>>>
>>>> I am going to try to make a "pulled boeuf". How long do you smoke? At
>>>> 225F?
>>>
>>> C'mon Kent. You know it's "done when it's done". You know how to
>>> test for doneness, right? We don't know what size piece you're
>>> cooking and even if we did it wouldn't matter.
>>>
>>> It's done when it's done. Use a thermometer if you need to (that
>>> would be 180-195F).
>>>
>> And, how much have you had to drink?
>
> I'm trying to be nice and civilized to you, as I have done on many
> occasions despite past differences, and this is how you come back at
> me, you monumental, steaming, pile of shit?
>
> You really are a huge asshole in everything you do. You don't deserve
> anything from anybody in this group except a big, "**** you, Kunt".
>
> -sw
>
>
Steve, you really need to stare at yourself in the mirror.

Kent

On 19-Oct-2010, Omelet > wrote:

> In article >,
> "Kent" > wrote:
>
> > It's just hard to get away from this, one of the great dishes of the
> > world,
> > Julia Child's Boeuf Bourguignon.
> > http://www.food.com/recipe/boeuf-bou...a-child-148007
> > This recipe is close, though it should be made with salt pork, not
> > bacon.
> > I am going to try to make a "pulled boeuf". How long do you smoke? At
> > 225F?
> >
> > Kent
>
> Last time I smoked a chuck roast, I did it at 375 to an internal temp of
> 140. Refrigerated it and sliced it thin using a Kiwi chinese chef's
> knife that I keep sharp enough to shave my legs with. <g>
>
> Works for me but YMMV...
>
> A good probe meat thermometer is probably one of the most valuable tools
> I've purchased yet for beef cooking.
> --
> Peace! Om

Interesting. I cook my chuck roast to 185 internal. Chuck acts pretty much
like a pork butt in that regard. It has a lot of connective tissure that
needs
to be converted. Once that happens it behaves pretty well. You can shred
it if you want to.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

"Sqwertz" > wrote in message
...
>> On 19-Oct-2010, Omelet > wrote:
>
>>> Last time I smoked a chuck roast, I did it at 375 to an internal temp of
>>> 140. Refrigerated it and sliced it thin using a Kiwi chinese chef's
>>> knife that I keep sharp enough to shave my legs with. <g>
>
> 140F for a chuck roast sliced with the same knife Om uses to shave her
> legs.
>
> I'd rather have 2 amps clamped to my scrotum.
>
> -sw
>
>
2 amps of current applied to your scrotum would sterilize you.

That could be your gift to the world!

Kent

On 10/18/2010 05:04 PM, wrote:
> On 18-Oct-2010, > wrote:
>
>> On 10/13/2010 04:12 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>
> . . .
>
>>> I also saw his game hens! Very, very nice. ;-d
>>
>> I've done some under the brick/foil pressed grill method, but it baffles
>> me what the big deal is on that, all it really does is flatten the meat
>> out and I think you lose the moistness too.
>>
>> Now I've got 2 useless bricks by the grill, oh well %-)
>
> I don't use any bricks. I just spreadeagle the birds and cook them.
> It's pretty hard to grill a whole bird if it isn't spatchcocked. It's easier
> to get it cooked evenly all the way through and I need all the help I
> can get.
>

Yeah, and it works fine, I have to admit the brick idea came from that
PBS show, Americas Test Kitchen - iirc...

Dumb, like most of their Q and grilling stuff.

The latest chemistry lesson has them adding cornstarch and salt to cold,
dry ribeyes, then into the freezer on a rack for 30-60 mins. alleged to
be like dry aging in theory.

They looked to get a nice crust when gas-grilled, but I can't believe
you can dry age steaks without really doing it under wraps.

I'll report back how this latest scheme fares.

On 10/19/2010 12:36 PM, Omelet wrote:
> In >,
> > wrote:
>
>>>> I've done some under the brick/foil pressed grill method, but it baffles
>>>> me what the big deal is on that, all it really does is flatten the meat
>>>> out and I think you lose the moistness too.
>>>>
>>>> Now I've got 2 useless bricks by the grill, oh well %-)
>>>
>>> I believe I posted a link.
>>> Game hens spatched and grilled are quite tasty and toothsome.
>>
>> Agreed, but he brick doesn't really add much.
>
> Ah. True! For some idiotic reason (probably sleep deprivation) I missed
> the part about putting a brick on them! Proper application of the metal
> meat mallet makes that not necessary.<g>
>
>>
>>> YMMV of course if you do them wrong!
>>
>> 100% perfect every time in the George!
>>
>> Ever do Raichlen's gas grill rotisserie Peking Duck?
>>
>> http://www.primalgrill.org/recipe_de...9&EpisodeID=10
>>
>> Flawless mahogany skin and the fat rendered out.
>
> Ookay!
>
> Sorry, I'm just not a fan of rotisserie birds.
> IMHO dries them out too much!

If you have an infrared burner grill and watch the time it cnan be a
safe method.

No going back inside for the news or whatever...

> I'm an Atkins disciple. I'm not askeered of a little fat!

Well yeah, but with DUCK?!?!

Now that's a LOT of fat.

I'll bet I getwell over an inch in my 9" drip pan.