A: So that the chuckies would be ready for dinner! 
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Looks fantastic! -
That smoke ring, y'all. The PBC is a cheat code.Comment
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Excellent looking cook! Chuck roast is my favorite meat to smoke. They rarely make it from the cutting board to the plate because they are so delicious, we just eat them right off the board. I always like to say what separates us from animals is that we sit down and relax when eating a meal. But with smoked chuck roasts I'm an animal and proud of itComment
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Nice! I'd take a plate of that right now, fatty please.Comment
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Sir Charles !!!!Comment
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Good lookin' cook for sure.Comment
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Great Lookin Chuckie, Fine Job, Brother!
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Yep what they All SaidComment
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Love chuck. Great cook, and good dedication to get up early.Comment
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As requested by fzxdoc , the write-up.
I lit the PBC using the 10-10-10 method, modified slightly. I have the PBC dedicated chimney, and it takes about 20 minutes for the top coals to begin to ash over. I had been running a little hot when loading the meat, so I experimented with 15 minutes in the chimney this time. I used two chunks of hickory for the smoking wood.
I had two chucks, one about 4 lb, the other 3 lb, both USDA Choice. They were dry brined for three days. I used @jaredJared’s Trifecta Rub method, which is to dry brine, apply the Trifecta rub, then sprinkle with coarse black pepper.
By the time I got the coal basket loaded and everything lit, it was 5 am. I loaded the chucks and set my pit probe on one of the rebars. I had not reset the pit probe from the previous cook, which was chicken. It alarmed at 375, so I foiled two holes until the pit temperature was about 280, which took about 45 minutes. I then pulled the foil, and it ran at about 280 until the stall. Then the temp dropped to about 240 with the increase in moI lit the PBC using the 10-10-10 method, modified slightly. I have the PBC dedicated chimney, and it takes about 20 minutes for the top coals to begin to ash over. I had been running a little hot when loading the meat, so I experimented with 15 minutes this time. I used hickory for the smoking wood.
I had two chucks, one about 4 lb, the other 3 lb, USDA Choice. They were dry brined for three days. I used Jerod Broussard's Trifecta Rub 2.0 method (https://pitmaster.amazingribs.com/fo...who-s-counting), which is to dry brine, apply the Trifecta rub, then sprinkle with coarse black pepper.
By the time I got the coal basket loaded and everything lit, it was 5 am. I loaded the chucks and set my pit probe on one of the rebars. I had not reset the pit probe from the previous cook, which was chicken. It alarmed at 375, so I foiled two holes until the pit temperature was about 280, which took about 45 minutes. I then pulled the foil, and it ran at about 280 until the stall. Then the temp dropped to about 240 with the increase in moisture dripping on the coals.
I wrapped in aluminum foil when the bark was close to meteorite dark and set. The smaller chuck was at 180 F, the larger at about 170 F. I started checking bark when the smaller chuck was at 170 F, but it wasn’t quite ready yet.
I cooked to about 203 F internal after wrapping. The smaller chuck came off at 3 pm, the larger one at about 3:45. Total cook time for the smaller one was 10 hours, for the larger nearly 11. I then held both in a 150 degree warming drawing for a minimum of 2 hours before serving.Comment
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How was the rub? I used a little too much coarse black pepper on some short ribs. It was tolerable, but definitely at the limit. I'm used to brisket. I have chuckies for 40 or so to cook next month. -
Thanks for the additional details, tdimond . I enjoyed reading them.
My chuckies are usually done quicker than 10 to 11 hours, but running at 240° for a large part of the cook will do that (My PBC usually rocks on at 275° until I foil at about 180° meat temp). Sounds like a perfect cook. I bet that chuckie was delicious.
Kathryn
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