Inspired by the earlier thread here I smoked up a 3lb and a 2.6lb chuck roast which where purchased from my butcher. Rubbed them with BIG Bad Beef Rub and smoked with applewood. Overall it took about 6 hours. I got the stall when internal temps hit 145°. Removed and wrapped wirh some New Belgium porter at 155°. Maybe should have waited until 160 but the cook was taking too long. (Read other's where totally done in 4-5 hours. Was a warm but windy day and had to crack the lid a couple times when the barrel temp fell below 240°, but the temps in general stayed in the 270 range. Overall, they turned out very well and we made Philly cheesesteaks.
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Looks great Steve! I have done a couple of chuck roasts on my PBC but still am to chicken to hang them.
Hard to beat a beef sammich with onions and cheese my man!! -
Very nice looking cook, Steve. Of course I expected nothing less.
I bet those sammies were tasty indeed.
HC I hung the chuckys that I did using the double hook method (hook in a hook) that Noah uses for briskets so that the meat hung with its long axis vertical. I didn't worry a bit about them, thinking that the double hooks would provide adequate insurance. That said I have yet to have gravity do its pesky thing on a piece of meat in the PBC so maybe I'm just foolhardy.
KathrynComment
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Steve, what IT did you take them to?Comment
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Oh, yeah. Forgot to mention. Thanks. 205°
I did a chuck roast back in November for the first time and this round turned out much, much better. Me thinks my roast last fall sat in the freezer too long...was dry. I didn't like the coffee rub I used either.
I used two hooks in each as show in the one pic.
Just had a sammich with some of the leleftovers. .. superb!
Thanks Kathryn. Tonight it's chili with the the rest of the leftovers. Copycatting you! :-)Last edited by Steve Navarre; January 19, 2015, 02:17 PM.Comment
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Looks great, having leftovers tonight.Comment
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As usual, superb food and fotography (see what I did there?)
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