Smoking a Chuck Roast (Brisket's cheap cousin) on the Hasty Bake Roughneck Smoker
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Here's a short video about smoking a chuck roast on the Hasty Bake Roughneck Smoker. Chuck roast is 1/3 to 1/2 the cost of brisket, and just as good in my opinion. Let's see how brisket's cheap cousin does on the smoker!
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On a per pound basis, I find that chuck is almost three times as expensive as brisket. I tried a couple of "chuck like a brisket" cooks and moved on to other things. Chuck is best when braised. I smoke my chuck in the Roughneck till it hits 160° It goes in bare naked -- no salt, rub or anything. When it's getting up to about 140°, I prep the crock pot with a cup of beef broth and a blends of seasonings. I have two recipes: one for Mexican barbacoa and one for BBQ beef. No BBQ sauce is used or needed. I cut the chuck into smaller chunks before adding it to the crock pot. The chuck idles in the crock pot on low for about 4 hours, or until probe tender. At that point, the chuck is scooped out into a pan and shredded. The liquid goes thru a fat separator and all the liquid goes back into the crock. Power is off. That liquid now contains all the juice from the chuck. The shredded chuck is returned to the liquid. A 3.x - 4 lb shredded chuck will absorb all the liquid. A good bit of the smoke gets absorbed into the fat during the cook, so an ounce or two of the rendered fat can be mixed back in to ramp smoke flavor. After about an hour, the chuck is put into a container, sealed and put in the refrigerator overnight. It's awesome after a 1 hour rest in the warm crock, but even better the next day after all the liquid has redistributed back thru the meat fibers. Excellent for tacos, barbacoa bowls or BBQ beef sandwiches. A slow warmup on the stovetop and you have delicious beef ready to serve. I do this for family gathering -- sometimes one pot of Mexican barbacoa and one pot of BBQ beef. It all gets wiped out in no time. Chuck reaches its pinnacle when it is braised, and even better when smoked beforehand. I frequently do a chuck and use my vacuum sealer to package 5 ounce sucky bags of the shredded beef. That goes into the freezer. I can drop a pack or two into a pot of water, bring it to a boil and let it do a slow boil for about three minutes to thaw and warm the meat, turning it once. It comes out splendidly -- just like it was never frozen. I have about three pounds of barbacoa individual packs alongside about 5 pounds of sucky bag pulled pork in my freezer right now. Life is good. I can eat BBQ every day. 🙂
Thanks for sharing the cook with us! I've been saving up for a roughneck since Kent posted his walkthrough/intro video at the hasty bake showroom. I can't wait to get mine
Great video. Looks like good eatn for sure. I been using a pit barrel cooker , looking into getting one of these soon
Beautiful
I just acquired the same cooker. I planned on it being my barrel smoker not to replace my offset but to compliment it. Do you do any direct heat bbq with it also? Nice cook and video!
I have not done any direct heat cooking yet but I think it would work if the heat shield/baffle is slid out and the radiant heat from the coals is allowed to reach the meat. Can also use the lower set of grates (if you got them) to get closer to the fire. It would basically be like one of Hasty Bake's grill models but without the crank to adjust height and a little less control. One of these days I will try it and do a video.
I have a Roughneck. I have never used the deflector. I usually put a drip pan on the bottom shelf, so that does some radiant deflection. It gets used mostly for butts, ribs, and smoking chuck up to 160° at which point it goes into a crock pot with a cup of beef broth and my blend of herbs and spices, producing wonderful BBQ beef -- or Mexican barbacoa when I use that recipe. I love my rusty Roughneck 🙂
I actually have been doing the chuck roast thing for a while. Start it out as I do a pot roast, done low and slow in a Dutch oven, fall apart finished. Now I get it to about 170° internal then pull it out of the Dutch oven, spice it with my favorite rub, wrap it in red butcher paper and finish to 210° in the smoker. Fall apart tender man.😊
If you are wrapping it and putting it in the smoker, it's not gonna get much, if any smoke. Cold meat absorbs smoke whereas hot meat doesn't really absorb much, so If you smoke lo & slo it to 160° and then put it in the Dutch oven you're gonna have something wonderful.
I agree with Oliver. No point in the smoker after wrapping. I am sure the meat is good and falls apart. My I just suggest you reverse your cook process.
Interestingly I can by a full packer brisket for $3.96 a pound where a chuck roast is running $6.49 a pound.
I see a Ferrari!
1/3 the cost? You buying briskets at byerlys?
That looked awsome
5.66 a pound according to your info. Nice video.
Yep, brisket is "poor man's chuck", only better unless the chuck is braised.