PBC Roast

[wmferg]

After watching Meatheads video on a prime rib cook I began to wonder how it would work out on my PBC. Not wanting to experiment on $50 piece of meat I thought I would drop in on my local super market and pick up a sirloin tip roast. To my surprise there was not a single roast in the meat counter. All they had besides hamburger and various steaks were some chuck steaks about 3/4" thick. I was going to ask the butcher to come up with one but I would rather of had a selection to chose from. So off I went to the Super Wal-Mart to see what they had. Again no sirloin tip roasts. I did find a small bottom round roast that was choice and was priced at $10. I figured if the cook didn't work out I could always resole a pair of old boots I have.
I got home put the salt to the roast...only had about 2 hrs. instead of the overnight that I prefer.
Fired up the PBC as per fzxdoc instructions.
Rubbed the roast with BBBR.
The PBC settled at 275 (this PBC seems to like it there) with both rebar's in and I put the roast on.
I was off doing other things and glanced at my remote after 2hrs or so and saw that it was at 135...10* higher than I wanted.
I quickly pulled it off and fired up the large CI skillet.
Here is the result after a quick sear and an internal temp of 145*



I was actually surprised that it wasn't tough as shoe leather. I had a nice meal and vacuumed bagged some thick pieces for a meal and a few thin slices for sandwiches.
It certainly wasn't prime rib but it was way ahead of what used to come out of the oven.

[Jerod Broussard]

Great job!! Our Walmart has lots of sirloin tip roasts.

[wmferg]

Ours usually does also. Sadly when I was there the spot they are usually in was bare. I've noticed at this Walmart they seem to have a issue with keeping the shelves stocked.

[Jerod Broussard]

Ours is kinda the same way. Here today gone tomorrow kinda thing. Have not seen Bryan Beef Bologna in years. Thankfully smaller chain down the road has it.

[Darchie03]

wmferg, Jerod Broussard, I was told by one of the Walmart managers that they were going to put in some full butcher facilitates in some stores & not just have prepackaged meat. Maybe yours is getting ready for that.
Dave

[RonB]

That looks really good.

[LarryO47]

Nice!!!!!

[DWCowles]

Beautiful!

[MBMorgan]

Very nice!!!

[fzxdoc]

Great job on that 10 buck roast, wmferg . It makes me want to grab the horseradish and join you.

Kathryn

[wmferg]

Actually Kathryn it really has nothing to do with me. It is all the PBC. That cooker (is that a word?) turns out some really great food with little effort.

[tbob4]

fzxdoc - I find it amazing that when folks have a question about the PBC you always have an answer. Then photos like wmferg 's (great looking cook) show up proving you were right on the money. While I don't own a PBC, someday I may. I want to thank you in advance for all of the input you have given.

[fzxdoc]

Why thank you, tbob4. Such a nice thing to say.

Kathryn

[Planner47]

has anybody done a chuck roast? in a pbc

[MBMorgan]

Sure have ... check out some PBC chuckie data when you scroll down a little here: https://pitmaster.amazingribs.com/fo...ts-if-possible

[lschweig]

Planner47 sure have and it is one our favorites for pulled beef.

[Planner47]

Do you hang the roast if so do you tie it will string?

[MBMorgan]

Do you hang the roast if so do you tie it will string?

I hang them using double serial hooks. If I'm nervous about the roast falling apart then I'll tie it with butcher's twine first. There are several threads in the Pit on the subject. Just enter "pbc + chuck + roast" (don't include the quotation marks and DO make sure there is a space between each word and the "+" signs) you'll find several examples with pics.

[Planner47]

thanks Mb

[Spinaker]

Planner47 You should not need to tie the chuckies. If you use the serial hooks you will be fine. I don't even know if you need that, to be honest. But its always good to be sure. Everyone is always a little nervous about hanging, but I have only ever had one problem and that was when I was taking an overcooked Butt off my PBC. A chunk fell in the fire and thats it. It works surprisingly well on all cut of meat. Just my 2 cents.

[Planner47]

good to know. thanks