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How To make Charcoaled Chuck Roast
1 3 to 3 1/2 lb. boneless
Chuck roast 2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium-grind black pepper
Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immediately,grill over hot coals for 30 to 30 minutes for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings.
How To make Charcoaled Chuck Roast's Videos
Shredded Beef Chuck Roast Recipe | Over The Fire Cooking by Derek Wolf
Shredded Beef Chuck Roast is an epic meal for just about anything ????????????
If you are looking for a recipe that can give lots of options for a cheaper price, this Shredded Beef Chuck Roast is it! Smoked on my @OklahomaJoesSmokers Bronco Drum Smoker, this is an amazing substitute for pulled pork and even brisket. Inspired by my good friend @ChilesandSmoke, it is an epic meal. Once you have it smoked & shredded, you can make tacos, sandwiches, quesadillas and more! Find this whole recipe on my blog or linked in my bio! ????????
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Poor Man's Brisket - How to Make a Brisket Style Chuck Roast
A brisket style chuck roast is often called the Poor Man's Brisket, but that doesn't mean you are skimping on quality. Let me show you how to make a brisket style chuck roast, it's perfect for sandwiches, tacos, chilis, to eat plain, or whatever other reason you can think of. It's easy, you don't have to cook a bunch for a small group, and most importantly, it's amazing. Let's get it!
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Chuck Roast Burnt Ends
Poor Man Burnt Ends from a Chuck Roast – How to turn Chuck Roast into Burnt Ends
#chuckroastburntends #burntends #howtobbqright
Chuck Roast Burnt Ends
WHAT MALCOM USED IN THIS RECIPE:
- Chuck Roast sourced from The Butcher Shoppe
- Killer Hogs The BBQ Rub
- Killer Hogs TX Brisket Rub
- Killer Hogs The BBQ Sauce
For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends. I’ve seen several videos where pit masters smoke a whole chuck roast then cube it but I wanted to try something a little different.
I cut the roast into 1” cubes instead of cooking it whole. My thinking is that smoke will hit each piece from all sides and I could build a bark all around each burnt end instead of just the top and bottom sides.
Each burnt end portion gets seasoned with a little The Bbq Rub and TX Brisket. Then I placed them on a wire rack to make moving them around easier.
They go on my Gateway Drum smoker running at 275 with a little pecan for smoke flavor. After 2 hours the bark has formed all around the burnt ends. Now it time to get them tender.
Place each piece in an aluminum pan and cover with a mixture of 1 cup bbq sauce to 1/2 cup beef broth. Cover the pan and return to the pit for 2 hours.
At this point check the burnt ends to see if they’re tender. Put in some glove liners and nitrile gloves and pick up one of the burnt ends. You’ll know it’s tender when you can almost squeeze it in half. It should have a slight spongy feel but also be really soft. Go ahead and check several to be sure.
Mine felt just right after 2 hours so I took them off the pit. Toss them in the sauce and place on a cutting board or serving platter.
These chuck burnt ends were good but I wouldn’t say they were as good as brisket burnt ends. It definitely looks like burnt ends but they’re missing the fattiness of a brisket point. All in all they made for some great tasting bbq but I challenge you to give it a try for yourself. I think you’ll agree with me that true Brisket Point makes a better burnt end.
Chuck Roast Burnt Ends Ingredients
- 1 chuck roast 3lbs
- 2 Tablespoons The Bbq Rub
- 2 Tablespoons TX Brisket rub
- 1 cup The Bbq Sauce
- 1/2 cup beef broth
Chuck Roast Burnt Ends Directions
1. Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor
2. Cut chuck roast into 1”x1” cube portions. Season with The Bbq Run and TX Brisket rub.
Place each piece of chuck roast on raised cooking rack allowing space around each piece.
3. Place the racks in the smoker and cook for 1 1/2 - 2 hours.
4. Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit
5. Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.
6. Remove from pan and serve.
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Easier Than Brisket? Smoked Chuck Roast Recipe
Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!
Get the recipe for Smoked Chuck Roast:
INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)
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Reverse Seared Chuck Roast on the PK 360
Reverse Seared Chuck Roast on the PK 360
#beef #pkgrill #steak
Reverse Seared Chuck Roast
Who doesn't love a perfect cooked piece of beef packed full of flavor? For this recipe we take a 2 pound chuck roast and treat it just like a steak!
***What You Need***
- 2 Pound Chuck Roast
- Butchers Twine
- Meat Tenderizer
- Your Favorite Steak Seasoning (We used Mississippi Grit and Killer Hogs Hot Rub)
We started out with a great looking 2 pound Chuck Roast. It was packed full of marbling and did not need much trimming at all. You need to make sure to removed any silver skin and shape it up enough so the string will stay put and help hold the shape. We then tied it nice and tight with some butcher time to keep it together. Since a Chuck Steak is made up of several different muscles, it may want to fall apart and the string will keep it together.
To get this Chuck Roast tender we used a meat tenderizer to break the fibers down. You can use a fork and anything to do so. This cut was never meant to be tender so don't be scared to tenderize it a good bit.
Once it is tied and tenderized, we got a good layer of Mississippi Grit applied. This brought the salt, pepper, and garlic to the table to get the flavors going. We then applied a layer of Killer Hogs Hot Rub to bring some heat and add a great color to this Chuck Roast. You want the rubs work their magic for at least 1 hour. You can let them sit overnight and treat it like a salt brine if you would like. The salts will start making the Chuck Roast sweat and help with the tenderness.
For this recipe we will be cooking on our 360. We are setting it up for a two zone fire. We filled the charcoal basket up with some All Natural Briquets. Placed two tumble weeds in the corner and got the fire started. Once the coals were going, i placed a piece of away from the coal and set my vents to run 275.
Once the PK came up to temp, I placed the Chuck Roast on the opposite end away for the fire. To monitor the internal temps, I placed a DOT and set the alarm to 125. We closed the lid and let the pit do all the work.
Once the Chuck roast hit 125, it was removed from the pit and allowed to rest. This gave us time to place the over the coals and open the vents. After about 15 minutes the grates were hot and ready to sear.
For the sear, we simply cooked it like we would a steak. With 1 1/2 minutes between each twist and flip, we got some great grill marks and color. Our finish temp again was right at 125.
We placed the chuck roast back on our platter and put a pad of butter up top, tented it with foil and let it rest again. The color and grill marks looked amazing.
After about 15 minutes it was time to slice. The doness was perfect!!! The texture is very close to a flat iron but you will find the smaller muscles just melt in your mouth!! A Chuck Roast is packed full of flavor and for a great price!!
Give this recipe a try and let us know what you think!!!
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Smoked Chuck Roast On The Weber Kettle
I picked up a 5 pound boneless Chuck Roast and decided to make a day of it smoking the beautiful piece of beef on the Weber Kettle using some hickory wood for flavor. This a favorite cut of beef to use, as it really behaves like 'Brisket's Little Cousin' and tastes amazing when paired with a good rub and a slow cook.
**NOTE: At one point in the video I mention that I'm adding 1/4 cup of Apple Cider Vinegar to the foiled chuck roast. Just forget the 'vinegar' part. It was plain old Apple Cider :)
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