Chuck steak on the WSM

[Norway Joe]

Fired up the WSM this morning. Going to smoke a chuck steak. First time I do that on the WSM. Rubbed the chuck with hoochie mama.

Have no idea how long this will take. Hope there will be dinner tonight.

Would you spritz or let it be? I have water I the wsm so maybe enough humidity from it?

I'm planning to pull at 160 then wrap in foil and cook to around 190-195. Would you go a little higher? I thought 200 was better, but 190-195 is what I read is ok. Maybe let the probe test decide?

Wish you all a happy Easter. There is public holidays until Tuesday (stores open for a few hours on Saturday) so a few quiet days ahead.



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[Norway Joe]

Ready for wrapping.

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[OldUsedParts]

The only way that BARK could be any better would be if Fonzie joined in

[Norway Joe]

Haha. Thanks. You're up early, OUP. He's been lurking around the smoker all day. Started when he got some of the trimmings in the morning.

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[Norway Joe]

While I'm looking after the smoker, the others have started on the summers project. Getting the pool in the ground.

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[spacetrucker]

that is a great looking piece of meat!!
nothing like working up an appetite when you have some good meat coming up!!

[Norway Joe]

that is a great looking piece of meat!!
nothing like working up an appetite when you have some good meat coming up!!

Thanks.

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[Norway Joe]

This turned out pretty good. We made some cornbread and fries as sides. I pulled it at IT 196. Put in a cooler box for a couple of hours. A lot of juice at the bottom of the foil that I poured over the meat after I had teared it apart. Both tender and moist with a great taste.

I smoked this using Weber briquettes and a couple of chunks of oak from an aquavit barrels of which I still have some chunks left.

Total time on wsm was about 8 hours. Weight about 7 lbs.

Got some leftovers so I get the chance to test my vacuum sealer.

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[Txdragon]

That chuck looks fantastic, Joe! I'm a chuck fan myself, after the ribeye. I like a good inch thick chuck steak grilled hot and fast to medium rare with salt and lots of coarse pepper, or a healthy dose of Sucklebusters 1836.

[Norway Joe]

Thanks. So you make a steak out of chuck?
Interesting. Isn't that full of fat and tissues? Will that be tender?

I thought a chuck needed a lot if time on low a and slow?

Here we traditionally use the chuck as soup meat boiled for a long time to make vegetable soup like in the picture below. Very few people grill or bbq it.

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[Txdragon]

Thanks. So you make a steak out of chuck?
Interesting. Isn't that full of fat and tissues? Will that be tender?

I thought a chuck needed a lot if time on low a and slow?

The chuck primal is a large area and steaks can be cut from a few places. There is what is known as a 7 bone steak; cut from the shoulder blade. Very good, very juicy, surprisingly tender..

7-Bone Chuck Steak.jpeg.jpg (19.14 KiB) Viewed 1711 times

This next one comes a bit farther from the blade bone.

large_c7835a47-eff0-4755-b57c-4baacace1efa.jpg (42.33 KiB) Viewed 1711 times

They are really no fattier than ribeye, but firmer texture. Cooked well done will turn it tough until a certain point. These really can't be cooked ANY past medium or they'll get tough. Now, low and slow, they will be tender again after that mark.

[Norway Joe]

How cool to learn something new before I've finished my morning coffee. (Isn't it lovely
to get up an hour before the rest and have the whole house for your self, enjoying the coffee in total silence?). Thanks for sharing this. I'm not sure we can get those cuts here, though. Must check that out with the butcher.

I might have mixed up the English name for my cook. I wrote chuck steak but it probably is chuck roll. Is that the same thing or two different parts of the chuck? We have only one name for it.

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[Txdragon]

Chuck roll is from the chuck primal, composed of a couple muscle groups. It covers a section over the ribs just below the spine. On a section, part of the muscle is also the one we get ribeye from; Longissimus Dorsi. You can cut steaks from it for sure! The whole chuck primal is large.. The chuck roll itself is only PART of it, and weighs on average, 20 pounds itself

[Norway Joe]

I see. The part I got is the one marked red here. Think we cut a little different here than in the US.

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[Txdragon]

Yessir, that's the roll! That is a piece of the chuck primal. It's a sub primal; a piece of a piece! I'll dig around and see if I can find a good chart for Norway and compare it to a U.S. chart but, it looks like your chart has the chuck lined out properly. It extends below the roll there, and back a couple ribs.