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Curiosity led me to try smoking chuck roasts on the PBC. . . Found four nice ones at Costco . . . rubbed three with Meathead's BBBR, one with Montreal Steak seasoning (for comparison) . . . placed directly on grill (Was afraid to hang for fear that roasts would fall off the hooks when tender). No basting; placed on grill and let PBC "do its thing." At 160 deg. temp alarm sounded (Thanks, Thermoworks!), crutched the roasts in foil, placed in 225 deg. oven for a couple of hours until desired tenderness reached. AMAZING!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
@smarkley: I see no reason why you couldn't. Just slice extremely thin (like you would a tri-tip.) When I "sampled" the meat at 140 deg., it was delicious!
@atlpbc: All the rubs had something to recommend them! The Montreal rub was pretty nice, although a little salty. If you're going to use it, go "light!" (With the Montreal, I didn't dry brine before-hand, just rubbed and let the salt in Montreal "do its thing." The PBC beef and game rub was also good.
The BBBR was very good; it allowed the meat flavor to dominate. I enjoyed its "peppery" flavor. I did, however, enjoy another rub that had some brown sugar in it. I love sweetness on beef, as well as on pork.
With the exception of the Montreal and the PBC rub (which already contains enough salt), I dry brined the roasts overnight and placed them directly on the PBC grill (instead of hanging them).
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
@Kathryn: Didn't pay attention to the PBC temp, but cooked the roasts until they reached an internal temp of approx. 160 deg. (2 hours or so?) Then, wrapped the roasts in foil and placed in OVEN at 225 deg. for 2 more hours (or so). Not sure why I didn't place them back on the PBC grill; could have done so. Meat very tender. . . no more fat that you would have if they were cooked completely in the oven, but with a nice, smoky flavor. Meat pulled apart easily. I'm not as particular as some who monitor the PBC internal temp. . . I just cook by monitoring the meat's internal temp., letting the PBC "do it's thing." The BIG "selling point for me (in buying a PBC) is NOT having to monitor the internal temp and "fuss" with the cook. At one point, however, I couldn't detect much smoke coming from the cooker and cracked the lid a little for a few minutes, which stoked the coals and increased the smoke. Smoked with pecan chunks.
Now that I think about it, next time, I won't pull the meat, but will let it rest a little (i.e., cool down some) and simply slice it and put on plate/bun. Same taste.
Thanks for the additional information, Mike. Congrats on your successful cook. I'd like to give chuck roasts a try as well. I'm glad you blazed that trail for me.
Thinking out loud... wonder how this would be if you just took the roast to 130 internal?
There's two ways (OK three) to cook chuck roast in my book.
1) Reverse sear it and serve around 130F internal. Kinda like steak but not as tender
2) Treat it like brisket and take it up to 203F. Sliced this makes a mean cheeseseteak.
3) Same as #2, except, keep cooking it SLOWLY once it hits 203F. Check for fall apart tenderness. Once reached, take if off the smoker and turn it into pulled beef.
All three ways make for an awesome meal. Huskee has a real good example of a pulled beef cook around here somewhere.
Just sprinkle about 3/8 to 1/2 tsp. of salt (table) per pound on the roast . . . Leave on for a few hours (or overnight); add rub (containing no salt); SMOKE!
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