Beef 7 Bone Steak

[Like Smoke]

A close by store is having a sale on 7 bone steak. I have never tried one of these before and was hoping for some comments on time and temperature. I smoke with an older Texas Pro 75, and use an external temp probe which works fine, and I am not a wrapper.
Thanks in advance, I really have gotten great advice and good problem solving info from this site.

 

[RustyJake]

A close by store is having a sale on 7 bone steak. I have never tried one of these before and was hoping for some comments on time and temperature. I smoke with an older Texas Pro 75, and use an external temp probe which works fine, and I am not a wrapper.
Thanks in advance, I really have gotten great advice and good problem solving info from this site.

7-bone roast - Wikipedia

en.m.wikipedia.org

Basically a chuck steak. So any method posted in the forum for a chuck steak would work
Low and slow would be a good choice. You could also braise it.

 

[RayClem]

Since chuck is a rather tough cut of meat, it works best cooked low and slow like a brisket. Due to the long cook time to get the meat up over 200F, you might want to consider wrapping it. Otherwise, it might dry out. Wrapping the meat for the final stage of the cook essentially braises the tough meat so it ends up more tender.

You can try cooking it to a lower temperature like you would steak, but do not be surprised if it is tough.

 

[Like Smoke]

Thank you both for your response. I read about wrapping, and I have I have some questions. Some folks say they seal the meat tightly in tinfoil and return it to the smoker for some amount of time depending on the type of meat they are preparing. My thoughts are if I am going to seal something up tight and extend the cook time, I might as well stick it in the oven and not waste Traeger time and pellets. I also read about using butcher paper instead of foil. I admit I am confused about which way is best not having tried ether way. I am a mop and slop guy, I put liquid in my tin foil catch pan depending what type of meat and spritz or brush with my favorite sauce or wine or what ever fits with whats smoking. Any help on this would be appreciated.
Confused in Colorado

 

[RustyJake]

There is no 'best' way to wrap or even if you wrap at all. It comes down to personal choice and what you like.
If it was me doing this for the first time, I would wrap in foil when it got to about 170°F internal. Some will wrap sooner. Definitely putting it in the oven after it's wrapped in foil is okay and will save you on pellets. Harry Soo of Slap yo Daddy BBQ does that all the time on his videos on YouTube.
Even if you wrap in pink butcher paper, you could still put it in the oven to finish. Definitely would put it in a pan though, the paper won't hold the moisture like the foil does.
Spritz if you want, add liquid to the foil if you want and that's how you like to do BBQ. In the end it is your tastes you are trying to please.
Any way you choose to do it, I don't think you'll be disappointed.

 

[RayClem]

Some people prefer to wrap in foil. Others wrap in butcher paper. Others never wrap. There is no right way or wrong way.

Wrapping does not extend cooking time. It shortens the cook by trapping steam inside the wrapper. If that steam is allowed to evaporate, it will take longer to come up to final temperature.

You are absolutely correct about oven vs Traeger. Once you wrap the protein in foil, no more smoke will reach the meat. Thus, you can accomplish the same thing in the kitchen oven. There are always multiple ways of reaching the objective.

 

[Timmy]

As others have stated, it’s a matter of preference. The only way you will know is to experiment. Imo the first try would be in foil, most of the time results are pretty easy to acheive this way.

 

[M.Wong]

When I read the thread title, I really had this in mind...