Smoked Beef Chuck
Total Time: 8 Hours
Servings: 12 Person(s)
6 kilograms beef chuck roll
100 grams Angus & Oink 'The General' Seasoning and Rub
A couple of tablespoons of olive oil
Angus & Oink 'Pitboss' BBQ sauce, to serve
200 ml fresh beef stock
2 tablespoons Bovril
200 ml Angus & Oink Tomahawk Red Indian Pale Ale
50 ml Worcestershire Sauce
100 ml fresh beef stock
25 ml red wine vinegar
2 tablespoons Bovril
50g unsalted butter
Firstly, lets get prepping the big hunk of meat. Remove any fat cap your butcher may have kept on, alongside any silverskin that may lay underneath the fat. Trim off any other unwanted fat, look out for thick slithers of fat that may not dissolve and melt whilst cooking. Now slather the meat with the olive oil, this will help the rub stick to the beef. Apply all the Angus & Oink 'The General' Seasoning and Rub onto the beef. Pat don't rub, make sure you reach all the crevices.
Next, fire up the smoker. Bring it up to a temperature of around 250°F/120°C. Once its settled, add a chunk or two of oak. Oak works perfect with the beef. Wait for the smoke to thin out, look for a blue tinge. Now its time for the beef to hit the grill.
After an hour, add another chunk of oak wood. This will give the finished beef an extra hit of smoky flavour.
Whilst you wait for the beef to work it's magic, throw into a saucepan all the ingredients of the wrap juice, and very slowly bring to the boil. Simmer gently for 10 minutes, make sure the Bovril dissolves.
Check the beef after 3-4 hours - you're looking to see how the bark is developing. At this point the internal temperature of the brisket should be around 165°F/65°C and is likely to be entering the stall. Once you're happy that the bark is forming a nice dark, crusty appearance, begin to prepare wrapping the beef.
Next, lay out two sheets of extra strength kitchen foil. Remove the beef from the smoker and place it in the middle of the sheets of foil. Tightly wrap the beef in the foil, but remember to add the wrap juices before closing the foil up. Now return it to the smoker.
Maintain the temperature of the smoker at 250°F/120°C throughout the cook, keep it steady. Once the beef hits an internal temperature of 195°F/90°C, begin to probe it, to check for doneness. You're looking for the probe to move without too much resistance, like a knife through butter.
Once your happy the chuck is done cooking, keep the foil unwrapped and let it vent for 15 minutes. This will stop the cooking process. When the 15 minutes is up, rewrap in the foil. Rest for at least an hour.
Time to serve, and make your guests some very happy people. You'll be able to pull and shred some juicy chunks of the chuck, others parts can be sliced. Either way, a dollop of Angus & Oink's 'Pitboss' BBQ sauce goes perfectly with the beef - really hits the spot!