While perusing a mostly picked-over Sam’s Club meat dept a couple of weeks ago, I was able to find a package of two chuck roasts that looked better than their "angus choice" grade to me, so I snagged them. I dry brined one of them for 36 hours.
I had about 1/3 of a package of Black Ops leftover, not enough for another brisket but plenty for a chuckie.
I filled the charcoal basket with Weber briquettes and one fire starter off to a side. Lit it and left the lid and vents open for 30 min. Added a couple of mesquite chunks, the heat deflector and grate, closed the vents down to ~1/3 and let it preheat for 15 min before getting the chuckie on at 8am.
At 11:15am I flipped it just to expose the other side to the heat source.
At 1pm it was almost 170F IT and out of the stall. Bark looked good so I covered it tightly in a foil pan.
An hour later it hit 203F so I moved it to the oven at 170F to hold for 3 hours.
I pulled a little more than half into large chunks (how SWMBO prefers it, and chuckies are her fave).
Absolutely delicious. So moist, and it pulled apart like butter. The rub was terrific, not overpowering. Same can be said for the mesquite. We’re going to put the leftovers together with grilled onions & peppers from Friday, grate a block of colby jack and make some quesadillas on Tuesday. Yum!
Stay apart... stay safe...
I had about 1/3 of a package of Black Ops leftover, not enough for another brisket but plenty for a chuckie.
I filled the charcoal basket with Weber briquettes and one fire starter off to a side. Lit it and left the lid and vents open for 30 min. Added a couple of mesquite chunks, the heat deflector and grate, closed the vents down to ~1/3 and let it preheat for 15 min before getting the chuckie on at 8am.
At 11:15am I flipped it just to expose the other side to the heat source.
At 1pm it was almost 170F IT and out of the stall. Bark looked good so I covered it tightly in a foil pan.
An hour later it hit 203F so I moved it to the oven at 170F to hold for 3 hours.
I pulled a little more than half into large chunks (how SWMBO prefers it, and chuckies are her fave).
Absolutely delicious. So moist, and it pulled apart like butter. The rub was terrific, not overpowering. Same can be said for the mesquite. We’re going to put the leftovers together with grilled onions & peppers from Friday, grate a block of colby jack and make some quesadillas on Tuesday. Yum!
Stay apart... stay safe...
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