1st time Chuck Roast on a PBC

[HandsomeDave]

I dry brined for about 8 hours, then applied a liberal coating of BBBR. Hung them at about 12:30am, once I could see that the temp was starting to rise I set the alarm on my thermometer to 180 and went to sleep. I woke up at 5am and was surprised to see the temp was sitting at 140 and the pit was at 225. If I wasn't worried about time I would have left it alone, but I really wanted to be on the road by 10am. I cracked the lid and the temp went up to 295 and the meat temp started to rise. As soon as I put the lid back on the temp started dropping. When it hit 240, I put a folded match book cover under the lid and the temp went up to 260 and stayed steady. I left it until the meat hit 160. By then the meat had a really good bark, so in interest of time I pulled the meat off the smoker and finished it in a 300 degree oven. Wrapped at 180 just to speed the process up, and threw it in a cooler for an hour when it hit 210 and was probe tender. Made it to the potluck with 10 minutes to spare. Wasn't a perfect cook, but it was delicious so that's what counts.

[EdF]

Consumed in 10 minutes counts for perfect!

[HandsomeDave]

EdF Yeah, those Service Dept. Guys don't play when it comes to food. Just keep your fingers out of the way!

[hogdog6]

Great cook! I’ve said this on many posts "Chuck is my favorite cut to Q." Glad it turned out good.

[Jerod Broussard]

HandsomeChuck

[fzxdoc]

Wow, HandsomeDave , you knocked it out of the park with those chuckies. The photos are yummy-looking. No wonder they only lasted 10 minutes.

Sounds like your quick thinking with the PBC turned out perfect chuckies. Congrats.

Kathryn

[flyv65]

Just did my first chuck on the PBC yesterday: came out amazing! Dry brined 2 days, and dusted with BBBR half an hour before hanging. Stalled about 160 so I crutched it with a 1/4 cup beef broth and it it coasted past the stall up to 199. Once it hit that temp i left it for 2 hours or so before I drained the juices (fat), then threw it back on the PBC to crisp up a bit. 7 total hours and it was fork tender and had a great smoke ring. I separated the fat off then poured the juice back onto the shreds. We ate it on halved baked potatoes with a side salad. Its gonna be awesome on sandwiches with some melted gruyere and a dab of horseradish sauce. This is a new winner in the affordable beef on the smoker category!

[EdF]

Love them chuckies!