Another Angus & Oink / BBQ Barons collaboration, this smoked chuck recipe is a perfectly suitable alternative to brisket. Cooks the same way, tastes just as fabulous!
Angus & Oink’s ‘The General’ Seasoning and Rub gives the beef a great flavour base. A blend of spices, chillies, salt and sugar add deep southern flavours to this Tex Mexican bandit, smoking hot dust with the pungent aroma of the Mexican border.
Pimp up the finished article by using our own wrap juice, made using Tomahawk Red Indian Pale Ale. Rye and Tomahawk hops give the beer deep flavours, finished with a bourbon hit from Jim Beam woodchips.
All finished off accompanied by Angus & Oink’s Pitboss BBQ Sauce, this sauce has a deep smokey flavour, not too sweet like most BBQ sauces. It has depth, smoke and tonnes of spiky herb flavour.
- 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, let’s 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 its 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.
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!