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Nov 23, 2013 02:14 PM

Thin 7-bone chuck steaks - are these appropriate for smoking

Being converts to this new religion we're always on the lookout for new things. Safeway had these (barely over a half inch thick) today and we picked up a pack of looks like three. We're doing a meatloaf tomorrow so were thinking about adding these. Are they just too thin? I don't have a clue where to start here. We've grilled thick ones to rare and loved them but this is totally new (both the thickness and the smoking) to us. Any thoughts/suggestions? TIA.

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  1. I might do a sort of "reverse sear" and smoke them for an abbreviated time, and then throw them in a hot skillet or on a hot grill to quickly sear them.

    1. when I've made jerky I usually have used sirloin 'sandwich cut' which is a lot thinner. the question though becomes how chewy do you want it as smoking will dry it out if you're not careful. I'm with Jay more or less, on this. get some smoke flavor in it, but actually cook it elsewhere or just in the meatloaf.

      1. I'm agreeing with what you're sayin'. I'm wondering if I should/would cold smoke them and then cook. ???

        6 Replies
        1. re: c oliver

          hadn't seen your other post about smoking the meatloaf altogether (on this one I sort of assumed the loaf would be baked the traditional oven way). I'd definitely consider smoking or in some way par-cooking before adding to the mixture.

          1. re: hill food

            "smoking or in some way par-cooking" what please?

            1. re: c oliver

              meaning since you're not 'baking' the loaf per se, sort of like lightly browning chicken or hamburger before doing something else with it.

              so to put it simply:
              "wondering if I should/would cold smoke them and then cook. ???"


              1. re: hill food

                I don't think I'm communicating well :) What else is new? I'm going to 'cook' the meatloaf in the smoker but am trying to decide what I can do at the same time with those steaks.

                1. re: c oliver

                  ahh so the steaks aren't intended to be de-boned (boned?) and incorporated into the meatloaf? then I gotcha, ignore me, pay attention to Jay.

                  1. re: hill food

                    Oh whew :) My senior moments are getting closer together. Glad this wasn't one of them!

        2. I'm a fan of the reverse sear, which Jay mentioned. Smoke at a low temp, not really cooking them. Set aside, bring grill up to blazing hot, and sear to desired doneness. Makes a decent steak for a cheap cut.
          I also like to smoke such steaks at a low temp until they take on a decent smoky flavor, then cube and brown in a dutch oven, preferably in some bacon grease. After that, add your remaining preferred ingredients for a delicious and smoky chili! I prefer to keep this one close to a "Texas" style - no tomatoes (maybe a little paste) and no beans. Oh, I like tomato-y and bean-y chili too, just not with this.

          2 Replies
          1. re: Cheez62

            I cold smoked them this morning for about 45 minutes. Froze two and will grill the other one tomorrow.

            1. re: c oliver

              Followup. Gave a generous s&p and brushed with oo. Put in a quite hot CI skillet for about two minutes on one side and 90 seconds on the other. Just perfect. Even with that small amount of smoking time we still got the not overwhelming flavor.

          2. I've created a monster! Safeway had them 30% off again and we bought 10#!!!!!!! Just finished cold smoking them for 40 minutes, wrapped in portion sizes and froze. Are also now smoking a few pork shoulder blade chops. And have about a dozen tomatoes in the smoker. When the chops come out we'll bump up the heat for the tomatoes. We're quite happy and continue to be grateful for all the good advice here. Thanks,kids.