texas smoked chuck roast

majorcatfish

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found this over the winter never got around doing it till today.....
heres the link..
http://rbandmindy.com/texas-smoked-beef-chuck/
of course the dw hates raw or large cut onions,now if i dice them up and cook the piss out of them ,shes ok with them.
so we hit a solution smoke the roast and do oven roasted veggies..we good

she came home with this monster chuck roast i swear it has to be a cross between a texas longhorn and a mastodon 5.22 lbs boneless at that.. only thing i added was a a little worcestershire sauce beside the kosher salt and pepper, used a very large fork to needle the meat and rub it in
IMG_1133[1].JPG

into the smoker..using oak/hickory lump charcoal with a little bag of hickory chips....
IMG_1134[1].JPG

sure hope it has the same bark as the recipe......thats the best part...yum
 

w_r_ranch

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You probably didn't cook it long enough... What temperature & how long was it on the pit??? What was the internal temperature when you pulled it off???

These people aren't from Texas if they think "Texas Rub" is only salt & pepper & that "leftover smoked chuck reheats well in a microwave", LOL!!! Boston maybe, but they're definently not from here.
 
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bobm

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Too,that 5.22 pound chuck roast in all probality came from an older grass fed Holstein ( dairy breed) steer or cull Holstein cow.
 

baymule

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You probably didn't cook it long enough... What temperature & how long was it on the pit??? What was the internal temperature when you pulled it off???

These people aren't from Texas if they think "Texas Rub" is only salt & pepper & that "leftover smoked chuck reheats well in a microwave", LOL!!! Boston maybe, but they're definently not from here.
Amen to that! :thumbsup Cook that roast until you can twist a fork in it!
 

majorcatfish

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Smoked 2 hours and 3 hours in the oven..

Will never do that again waste of a good chuck roast..:.
 

baymule

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I cook chuck roasts in the oven, stick garlic cloves in it on both sides, pour in a little wine and let it cook half the day.
 

flowerbug

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Smoked 2 hours and 3 hours in the oven..

Will never do that again waste of a good chuck roast..:.

longer and low heat seems to be how we'd done them. haven't had a good roast in a long time. i keep asking for it but we end up doing other things instead... we're just making up our list for the next stock-up run so perhaps i can get it on there for a change. before the cold weather goes away and we're back on cool rations... i can probably get it done if i tell her i'll help peel the carrots and scrub the taters and do the onions. even if we do a small roast with mostly other things with it would still be yum...

woohoo! on the list. first roast beast in years...
 

seedcorn

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Hate it when something turns out much less than hoped for. Done it many times.
 

so lucky

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I used to subscribe to "Taste" magazine, years ago. I think that was the name. It was one of those magazines that don't have ads in them. Anyway, I pulled recipes out of that religiously, but none of them were good. They sounded good, but they didn't Taste good.

A 5 lb roast is kind of an expensive experiment. Maybe you could pressure cook it now, for a while. Once, I actually cooked some stew meat for what seemed like days, and it never got tender. That was my first and last attempt to cook grass fed beef.:hu

I like the website called "Damn Delicious". I have found several recipes on there that I love.
 

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