PBC Chuck roast

[Finster]

First time doing chuck roast on the PBC.
Also decided to start a log book, so first time taking notes..
2 chuck roasts, each weighing about 3lbs.
Another first...center load minion method..if that's even a thing. lol
Put a number 10 can in the basket and loaded fuel around it.
Used half a dozen B&;B charlogs, and filled in with cowboy briquettes. Loaded the chimney with 25 cowboy briquettes, and let them go for 12 minutes before dumping them in, removing the can, adding a big chunk of hickory and a few smaller pieces of cherry and pecan, putting the rods in and putting the lid on.
10 minutes later I put the chucks on. Pit temp was at 248°. 10 minutes later I cracked the lid for 5 minutes to get the pit temp up to around 300° the temp eventually settled in around 260°. 2 hrs later, they stalled at IT of 160° for about 90 minutes. Another hour got them to 170°, so I wrapped them in foil...in the process of getting that done, the pit temp jumped to 298°, and didnt come back down. Much to my surprise, the foiled roasts went from 170 to 209 in under an hour. 🤷‍♂️
so, I pulled them much earlier than I had expected to. Wrapped them in a towel, and set them in a cooler for about 4 hours.
i have to say that the results were pretty darn good. They pulled nicely, had wonderful bark, and were nice and smoky.
I was also happy with the cook method. I find it easier to make adjustments to get pit temps up, as opposed to bringing them down.
once I got it dialed in, it maintained temps well. i really like how the charlogs worked out. Just as an experiment, when I pulled the meat off the smoker, I left everything set up just to see how long the fuel would last. I just checked. 13 hours post lighting, pit temps are still in the 215° range...wow.


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[HawkerXP]

Yup. Not much more to say.

PBC, PBC, PBC!

[bbqLuv]

I am starting to think you like PBCs.

[FireMan]

You said "they were pretty darned good", did you expect anything else? We didn’t! Cool! Very cool! Great write up, excellent pics, bravissimo! 👍👍👍 🕶

[bbqLuv]

The Logbook, notes, and just the act of documenting the cook is on the Golden Brick Road to Great BBQ.
I switched from a paper log to the Paprika app. I tried the free/trial version first.

[bbq_esq]

That looks great!! So good in fact that I gotta fire up a chuckie myself now! Rubbed with Worcestershire and Kosmos cow cover. Should be able to dry brine for about 2 or 3 hours, which probably isn't enough but it's something.

How did you serve? Sandwiches?

[Finster]

Thanks.
Served it like a traditional roast beef dinner..with mashed potatoes, and other sides. This morning I had a little bit on an egg sandwich. The rest will be for tacos, or sandwiches, or whatever else I can think of

[bbqLuv]

From this, Use A Cooking Log Or Diary (amazingribs.com), to this Paprika Recipe Manager for iOS, Mac, Android, and Windows (paprikaapp.com)
FYI

[Finster]

Thanks.
This will be very helpful.
Probably stick with the handwritten for now, as that's more comfortable for me.
The premade form should help me be more consistent...

[bbqLuv]

Yep, I found it different as I enjoyed writing logs on paper.
The remarks and notes are added as the learning continues.

[jecucolo]

Great job!

[Clawbear57]

nicely done my friend. I like the ring and bark.

[Steve B]

Beautiful. That final pic is just perfect. I need to get my PBC back in action. Thanks for the post. 👍

[MsTwiggy]

Finster This is inspirational!! What is a number 10 can? And what is the modified minion method? Thanks for such a great writeup!!

[Finster]

Wow. Inspirational? Quite the compliment. Thank You!

As for the # 10 can and the modified lighting, here is a short video that explains it much better than I could. It's were I first saw it. Tried it, liked it, will continue to use it...

https://youtu.be/nx_vhfVgHCU

[fzxdoc]

Thanks for the great writeup and wonderful photos. You certainly did everything right on this cook.

I remember back in the day of my first chuckie cooks how surprised I was at the seemingly long stall, but now I've come to expect it.

I've got a couple of bags of B&B CharLogs but have yet to use them. I may just give them a go for my next long cook. I like the way you mixed them with the briquettes.

Thanks again and congrats on such a fine cook.

Kathryn

[bep35]

I recently tried a bag of B&B CharLogs and a bag of B&B Oak Lump Charcoal. I have used a mix of them in the WSCG and really liked the results. I have yet to use them in the PBC but will do so on my next cook. The only thing I notice is a bit more sparks during lighting than Kingsford, but that seems incidental. Have fun!

[fzxdoc]

Thanks for the info, bep35 . I seldom use lump because I don't like the sparks. All of my cookers are on my back deck and we live in a heavily forested area, so I'm very mindful of sparks. I'll probably use the char logs with KBB or B&B briquettes for the first go-round. It's good to know that you like the results of the two B&B products together in your WSCGC. I'll give them a try in mine.

Kathryn

[Soonerpop]

Nice. Great write up and pix. I’ve never done one, always stuck to briskets, but will refer to this when I do. Thanks.

[Bob's BBQ]

We like to make Philly cheesesteak type sandwiches with pulled smoked chucks. Cheese, onion, and peppers, delicious! Give them a try with some of your leftovers.