You’ve heard of beef brisket. Ribs are good, but over-played. Pulled pork? Meh. There’s a new staple to add to the classic BBQ trifecta — The barbecued beef chuck roast — also known as “the Chuckie.” It meets all of the standard requirements to be called barbecue but it is so much more.
- It is made from a cheap cut of meat
- It has plenty of intramuscular fat
- It is cooked low and slow and
- It is hot smoked (meaning between 225 and 275 degrees F)
Why haven’t you heard of it before? Honestly, I don’t know. I didn’t invent it. I actually scoffed at the idea for a couple of years before finally trying it. Boy was I missing out! A properly barbecued chuck roast offers the smoky flavor of a brisket, the tenderness of a good rib, and a strong enough beef flavor to hold up to intense sauces like horseradish or hot sauce.
Here’s how to make it:
Your favorite BBQ rub. (Salt & Pepper are good enough if you want to really taste the meat)
A beef chuck roast or two. (I say if you’re going to fire up the smoker, it might as well be full.)
Apple juice or cider
Smoker or grill (indirect heat) capable of holding a temperature of 225-275 degrees F
Pan big enough to hold chuck roasts and small enough to fit in your smoker
Probe Thermometer (I recommend this one)
Give this a try. I think you’ll agree with me that the BBQ Chuckie makes the best dang roast beef sandwich you’ve ever had in your life.