Chuckie?

[scotth]

Is this a chuckie?


$1.99/lb is the best price I see around here for anything with the names chuck and roast. I'm trying to figure out if I want the "Beef Chuck Shoulder London Broil" or "Beef Chuck Shoulder Roast"

Here's a beef cut chart. In the picture I linked to, the Chuck Pot Roast is more marbled than the Shoulder Pot Roast. No mention of London anywhere. But for smoking, I think I want the meat that looks most like the "Chuck Pot Roast" in the link, no? I'm going to pick up a couple. I definitely want to try Fire it up's Barbacoa in addition to a more basic rubbed and pulled beef.

I found a source for apple and cherry wood chunks in addition to the hickory I had been using in my gas burner. More decisions to make...

[Texas-Hunter]

The term London Broil does not refer to a specific cut.. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used.. Because the muscle fibers run the entire length of these cuts...

So pick up one about 5lbs and smoke away... Pulled Beef, It's whats for dinner... MMmmm

[scotth]

Thanks for the insight. But pick up one? I was thinking of getting 2 or 3 I am bad at moderation.

[Whisky Fish]

Thanks for the insight. But pick up one? I was thinking of getting 2 or 3 I am bad at moderation.

I know what you mean

[SMOKE FREAK]

Whichever you choose, definately do the barbacoa from Fire one up...its that good...

[Fire it up]

Whichever you choose, definately do the barbacoa from Fire one up...its that good...

Thanks

I was going to suggest some Italian beef smoked up nice and tasty but barbacoa is some good stuff too.

[Bbq Bubba]

Get the shoulder roast as the other cut has no internal fat for pulling.

[scotth]

I made it to the store today, it turns out they are the same piece of meat. The "London Broil" is essentially the roast cut into steaks. The butcher made me up a roast and tied it up. It's 8.25lbs, I'm planning on cutting it in half and doing it two ways.

While I was there, I noticed dinos for $1.99/lb too. How long do dinos take in the smoker?

[Fire it up]

Nice looking roast, good luck with her.
Been a while since I have done beef ribs but I believe they are a 3-2-1

[scotth]

Fire it up, Thanks for the rib tips

I cut the roast in half.

The left half got barbacoa. I didn't find dried chipotles, only chipotles in adobo. So I substituted. The right half got injected with beef broth spiked with some seasoning and rubbed with a standard paprika and brown sugar mix.


One more question. I don't think I'm going to need so much meat this weekend. I'd prefer to serve the pulled beef on June 12th. Should I freeze the meat while it's marinating? Or is this a bad idea?

[Texas-Hunter]

I have, does not hurt a thing IMO

[scotth]

Well, the chuckies spent 3 months in the deep freeze and came out today for a smoke that should start later this evening.

I wanted to make some coleslaw.
Mixed up some mayo because I'd never done it before.

Sliced some cabbage and carrots and added the mayo and some sugar. This will get better with a few days age on it.


The whole time all I could think about was, why am I giving myself a quick fire challenge?

Meat will go on in a few hours. More pics later...

[crusty ol salt]

thats what they make freezers for buy it on sale and smoke it when ya get a chance. looks like you are oft to a good start

[chefrob]

i love buying for the future!

[ALX]

Way to freaking stay with it man...

Guess Jimbo(FIU) flew the coop too......