1st time Chuck Roast on a PBC

[HandsomeDave]

Having decided I should have reached out for advise before I ruined that last brisket, I going to ask before the cook this time. I am smoking 4 chuck roasts for a pot luck at work tomorrow (thanks RonB for the idea). So, any advise on how hot, how long, and whether or not to wrap them? - Thanks

[Steve R.]

Are you going for a brisket-like result that you can slice or chop? Or something beyond that that you could make like pulled pork?

[HandsomeDave]

I was planning on pulling them.

[JeffJ]

Chuckies usually need to be cooked to 207 or so before they can be pulled apart. If you are going to wrap wait until it's through the stall (around 180). What I like to do with mine is lightly dress them with a mix of KC sauce and A-1 steak sauce (I make my own sauces). And then mix them with some chopped onion, bell pepper and mushrooms. Cover with foil and bake at 300 for 30-45 minutes so everything melds together. Taking these extra steps enables you to smoke the chucks a day or two in advance and still serve hot by waiting to go into the oven about an hour before it's time to eat.

[Spinaker]

I like to cook them all the way through, with-out wrapping. I also find that they need to be taken to about 206-208 F before pulling. Chuckies really benefit from a good three hours in the Cambro.

[Steve R.]

I cook them like this on other cookers, but I have no experience doing so with the PBC. I have some ideas for how I would do it, but no real advice.

[JeffJ]

I've only done chuck once in the PBC. I didn't wrap it at all and it came out fine.

[RonB]

I can't help because I don't have a PBC, but there is a post with cook times for the PBC:

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible

Don't forget to save the drippings to add back to the pulled chuckies.

[Steve R.]

There's no good way to save the drippings in the PBC, which is why I haven't wanted to mess with the success I have had in doing it other ways.

[RonB]

Well duh! - I told you I don't have a PBC. (And sometimes my brain just doesn't work...)

[sp2573]

Hang in the pbc until the internal temp is 185, this leaves a good bark, the wrap until 205 internal and cambro for at least two hours, those chuckies will pull easily. I always preseason with BBB rub and have always have nothing but compliments from those cooks. It’ll probably take 6 to 8 hours for them to cook.

[HandsomeDave]

Thanks

[fzxdoc]

Here's an excellent topic for you to review. The first post will get you going toward success:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/54754-chuck-roast-on-the-pit-barrel-cooker

[HandsomeDave]

Thanks, that helped a lot!

[DWCowles]

Maybe you should stuck with your original plan of doing a brisket.

[HandsomeDave]

Too scared! I think these chuck roasts will be a little harder to screw up. I am going to do anothet brisket, just not for this potluck.

[HandsomeDave]

You can make chicken clucking noises if you want. I'm OK with that.

[DWCowles]

That’s ok, you will find out that brisket isn’t hard to do at all.

[HandsomeDave]

Thanks to everyone for all the help. The chuckies came out great and lasted all of 10 minutes.

[DWCowles]

Looks fabulous!

[JeffJ]

HandsomeDave That is textbook chuckie. Very will done. I just now tried to lick my monitor.

[HawkerXP]

Very nice! So? What was your method?