Josh's Journey (Blog) - Pulled Beef

[josht138]

Check out my latest entry...

http://slownsear.com/2016/03/pulled-beef-chuck-roast/

[DWCowles]

Great write up...it's hard to beat a good ol chuckie

[MBMorgan]

Very nice!

[Mosca]

Nice write up.

Interestingly, I've done a couple-t'ree chuck roasts on my kamado, and none of them have stalled: they went right to 200+. I wound up slicing them instead. They were excellent, but not what I expected. On the other hand, the couple-t'ree-four briskets I've done have all come out pretty good, except the one that I rushed.

I did all that hand wringing about briskets before I finally did one, and IMO that's all it is. If the Internet wasn't there sharing everyone else's fears and mistakes, we'd all be brisket champions by now. Season that hunk of cow, put it over flames, and wait. In a while, you have brisket. The pioneers didn't stress about it, and neither should you.

I think you should get a small flat, like 5-7lbs, and do it exactly like you did that chuckie. It will come out fine, and although both are beef, brisket tastes different. You'll have a great meal, and you'll have brisket in your recipe box going forward.

[josht138]

Thank you and that's great advice Mosca! I have stood in front of the meat at the grocery store many times and debated just cooking a flat. You are definitely right that I just need to pull the trigger. I'll get there.

[CeramicChef]

Josh - that's a very fine chuckie! Kudos and congrats on a fine cook.

[GBA]

Very, very nice!

[Danjohnston949]

josht138, Another great write up from Josh and ABC! Josh, for your info I had my furnace man cut a peace of 20 Ga. SS sheet metal into a 17" Dia. circle and shear +- 4 1/2" piece in from the edge! This allows the SS Plate to cover the grate from edge of my 22 1/2" Kettle to the S 'n S Water Reservoir and direct all the air from the lower vents to the coals! I should add I use a DigiQ-2 Temp Control! Eat Well and Prosper! From Fargo ND, Dan

[josht138]

Thank you! That sheet metal mod is great! How do you have your DigiQ mounted? How long can you go on one basket full of coals now?

[Danjohnston949]

josht138, I will take some better Pics of the Baffle and the Way the DigiQ-2 is mounted. It does require a 3/4" hole in Kettle just below the Grate plane, centered between the sweep marks of the Weber Performer Vent cleaner!
I used a hole punch acquired at Harbor Freight! It burned for 8+ hrs.

[josht138]

Please do. I have been debating a DigiQ... but I've also been debating a BBQ dragon, 26" kettle, Anova, Meater probes, etc... Decisions. Decisions.

[Craigar]

josht138, Another great write up from Josh and ABC! Josh, for your info I had my furnace man cut a peace of 20 Ga. SS sheet metal into a 17" Dia. circle and shear +- 4 1/2" piece in from the edge! This allows the SS Plate to cover the grate from edge of my 22 1/2" Kettle to the S 'n S Water Reservoir and direct all the air from the lower vents to the coals! I should add I use a DigiQ-2 Temp Control! Eat Well and Prosper! From Fargo ND, Dan

Brilliant!

[Danjohnston949]

josht138, Josh I hope the following Pics will give you a little better feel for the DigiQ-2, S 'n S and SS Baffle! Dan

[josht138]

Thanks for the pics! What's your typical temp variation during a cook? I assume you only need to check progress and that your fuel is in good shape?

[Danjohnston949]

josht138, I have been starting wit 6-8 lit coals, top with 3/4 full Weber starter and wood chunks, BOTTOM VENTS CLOSED!, TOP VENT 1/8 - 1/4 open! All Air by DigiQ-2 set +- 1/3 Open! If I remember to seat the Lid
Properly the Temps are Scary Flat (225-230*F) variation +- 3-5* per Maverick 733.

[josht138]

That's awesome.