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[heffneil]

anyone smoke these?  I found a recipe on serious eats.  I like there stuff but when it comes to bbq I don't necessarily hold it in the highest regard.

https://www.seriouseats.com/recipes/2016/08/barbecue-smoked-bbq-beef-chuck-recipe.html

Is what I found.  Salt and Pepper are just fine.  Just not sure how long and what temp to smoke this.  I'm thinking brisket like temps and all but I don't know the time.  Its a smaller piece of beef.

Thanks!

Neil

[Bar-B-Lew]

There process looks similar to cooking a chuck roast so I would go with that.

[Hank D Thoreau]

What is the difference, if any, between a beef chuck flat and a chuck roast? I have my a couple of chuck roast on the smoker right now. I turn them into pulled beef.

I have read the similar articles about cooking them like a brisket. I just started cooking them a few months ago. Now I am doing numbers 12 and 13.

[pmillen]

The beef cut naming convention has passed me by, but that appears to be the piece that's attached to the chuck eye.  It's actually squared off but the photograph shows the cook tying it into a roll.

If that's the cut I'm thinking of, it's tender and tasty and was often cut into chuck steaks or sometimes cut and sold as boneless short ribs.

If I wanted to roast one, I'd leave it unrolled and cook it like a chuck roast, per BBLew's suggestion.

[heffneil]

I cooked one of these unrolled and it seemed to dry out.  No one really liked it so I am nervous to do it again. 

From my friend at Texas A&M: "Chuck Flat is a bit of an issue and a question I get from time to time.  I think what they are talking about is the chuck flap, which is the portion of the chuck roll that might be referred to as the tail.  If that is what they are selling, it is the Serratus Ventralis muscle, which is the major muscle in chuck short ribs and plate short ribs.  It would surely do to either slow smoke to about 190ºF like beef short ribs and should be really good, or you can braise.  It will look good enough to steak, but they are always tougher than i would like."

So anyway I smoked them until 190 and thought they were dry.  I didn't wrap or do anything really.  I miss my beef ribs!

[Bar-B-Lew]

I cooked one of these unrolled and it seemed to dry out.  No one really liked it so I am nervous to do it again. 

From my friend at Texas A&M: "Chuck Flat is a bit of an issue and a question I get from time to time.  I think what they are talking about is the chuck flap, which is the portion of the chuck roll that might be referred to as the tail.  If that is what they are selling, it is the Serratus Ventralis muscle, which is the major muscle in chuck short ribs and plate short ribs.  It would surely do to either slow smoke to about 190ºF like beef short ribs and should be really good, or you can braise.  It will look good enough to steak, but they are always tougher than i would like."

So anyway I smoked them until 190 and thought they were dry.  I didn't wrap or do anything really.  I miss my beef ribs!

So much for following the instructions of cook for about 4 hours and then wrap for about 5 hours.  Instead of wrapping, I usually throw in a pan with a liquid (usually beer) and cover and cook until the beef falls apart with forks.

[pmillen]

So much for following the instructions of cook for about 4 hours and then wrap for about 5 hours.  Instead of wrapping, I usually throw in a pan with a liquid (usually beer) and cover and cook until the beef falls apart with forks.

Yep, braising is a good solution for all chuck parts.  Toss in a package of Lipton's dry onion soup mix.  But heffneil wants to smoke it.

[Bar-B-Lew]

I smoke it for 4 hours and then braise.  It still retains a smoke flavor to me.

[heffneil]

Well if I am going to braise with beer in a sealed pan I can do that in my kitchen oven?  I was hoping to smoke it good?

[Brushpopper]

Everything I've smoked and put in the slow cooker retains a great smoke flavor.  I do chili meat and chicken breasts like that.  Just not both at the same time, although chicken chili might be good.

[heffneil]

So in a roasting pan sealed with foil you get smoke flavor?!

[Bar-B-Lew]

No.  Smoke it first for about four hours until the meat hits about 160 degrees.  Then throw it in the pan with liquid and cover until it falls apart which may be another four hours

[Brushpopper]

Yes.  I've done a few chucks like this https://pelletfan.com/index.php?topic=4893.0

Thanks to Hank it's a big hit.  And I've done chicken breasts for an hour or so and then into the slow cooker for a few hours with broth and seasoning to make shredded tacos with plenty smoke flavor.  Same thing with chili meat for an hour or so in the smoker.  If you get good smoke on it it will retain the flavor if wrapped and if it's in an open top pan from the get go it will get some smoke flavor.  And do this:

No.  Smoke it first for about four hours until the meat hits about 160 degrees.  Then throw it in the pan with liquid and cover until it falls apart which may be another four hours

[heffneil]

Just reading I do my briskets on the FEC 120 like this:

Start brisket in smoker at 180 Degrees

7 hours later set Hold Temp to 250 (Yes go UP!)

3 hours later (10 total) Wrap Briskets in Paper

3.5 to 4.5 hours later should be getting close to finished

I think I will do something similar for the chuck.  But instead of the wrap I will use a foil pan with beef broth?

Does anyone tie their chucks like the serious eats article I sent?  I have to say that's the best looking pics of chuck I have ever seen?

Thanks,

Neil

[Brushpopper]

I don't tie them.  They're just your basic 3 lb chunk of meat, give or take.