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 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.)

> 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

"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

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.)

it has been a very interesting thread, and has brought back lots of good
childhood memories, thanks, Lee
> wrote in message
ster.com...
>
> 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.)

my mom sure would be shocked to know all those chucks she slow roasted
weren't any good, Lee
"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

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.)

> 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 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 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 ;-)

my father raises cattle we grew up on roasted everything, including chuck,
lol... Lee
> 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.
>
> --
> 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?

"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

ooohhhh, i didn't need to read that, Lee
"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:
>
>> "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
>
> Watch that, you may not like the results. ;-)
>
> I find it amusing that the biggest asshole on the group has the nerve to
> accuse YOU of being an asshole Kent. <sigh>
>
> I have to wonder how many sticky socks are laying around on the floor
> around his computer.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Clothes make the man. Naked people have little or
> no influence on society. -- Mark Twain

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.)

On 10/19/2010 06:24 PM, Omelet wrote:
> In onster.com>,
> wrote:
>
>> On 19-Oct-2010, > wrote:
>>
>>> In >,
>>> > 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.
>
> Ah, but I prefer my beef RARE. ;-d I don't care for well done beef with
> the exceptions of sausage or brisket, or ribs. Chuck is quite tender
> sliced thinly.

Ditto the brisket, easily the more difficult one to master. I always
leave that fat cap on, especially while resting it in foil.

After that detach,slice, and pour the cutting board juices right back on
the sliced product.

The key is getting the done but retaining the juices.

How many Q joint seven come close to that on a daily basis.

Dunno if Kreutz market is close to your area, but I've always wanted to
try that one and there's North Main BBQ in Dallas that looks to make
some succulent brisket.

Pardon my intrusion, but the depth of threading on this discussion provides a useful test for me,
and it's Friday afternoon, so I don't want to try to replicate this kind of thing in a test group.

BTW, my completely uninformed opinion is that the general structural differences between
chuck and brisket would make chuck much less suitable for something on the order of
a 10 or 12 hour slow smoke that can work so well on a brisket, but maybe some day I'll
test that, too.


--
Posted by Mimo Usenet Browser v0.1.8
http://www.goldenfrog.com/mimo/post

On 22-Oct-2010, "Please Ignore This" > wrote:

> Pardon my intrusion, but the depth of threading on this discussion
> provides a useful test for me,
> and it's Friday afternoon, so I don't want to try to replicate this kind
> of thing in a test group.
>
> BTW, my completely uninformed opinion is that the general structural
> differences between
> chuck and brisket would make chuck much less suitable for something on the
> order of
> a 10 or 12 hour slow smoke that can work so well on a brisket, but maybe
> some day I'll
> test that, too.

I've slow cooked both more then once. My slow roasted chuck is quite
edible whether thin sliced or not. I can't remember of ever roasting chuck
rare or even medium so I have no opinion about that. I've grilled a few
chuck steaks to medium rare and found them to be quite edible providing
I used a sharp steak knife and cut very small pieces. I won't go so far as
to
say they're better or equal to the better cuts. I can afford to eat a good
steak now and then so I don't use the cheaper cuts for that purpose
anymore.

Tonight, I'm feasting on meatballs simmered in fresh red sauce made
from fresh tomatoes and dried herbs. It isn't BBQ, but at least I'm
eating.

--
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

Sqwertz > wrote in news:saowit86ggyh
:

> On Tue, 19 Oct 2010 23:19:52 -0700, Kent wrote:
>
>> 2 amps of current applied to your scrotum would sterilize you.
>
> Sure I'd be sterilized, because I'd probably be dead too, jackass.
>
> -sw

on 2 amps? I thought ya to be tougher than that

Sqwertz wrote:
>> On 19-Oct-2010, > 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
>
I thought you did that anyway.

Omelet wrote:
> In >,
> L > wrote:
>
>
>> Sqwertz wrote:
>>
>>>> On 19-Oct-2010, > 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
>>>
>>>
>> I thought you did that anyway.
>>
> <lol> I never saw that post!
>
> Actually, I shave my legs in the shower using one of those disposable
> triple blade razors... You know that Steve!<smirk>
>
Steve? The podium is yours...

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

> 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 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

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, "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.)

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.)