Chuck Roast

[TheQuietOne]

I picked up an eight lb. chuck roast. Would you hang it or use the grate?

[jecucolo]

Put some string around it and hang it. It fun. Lots of people use the grate but I always hang it. Dry brine it overnight and put some Big Bad Beef Rub on it. The recipe can be found on this site but here is the recipe.

1 teaspoon cumin
3 tablespoons black pepper
1 tablespoon sugar
1 tablespoon onion powder
2 teaspoon ground mustard
2 teaspoon garlic powder
2 teaspoon ancho powder
1 teaspoon Chipotle

[Mr. Bones]

Reckon I'd use yer grate...

I'm sure ya could hang it fer a while, but later in th cook, I'd still switch it to th grate, to avoid fetchin it outta yer coals.

Others with PBCs will be along, directly, to giva ya more informed advice!

[tdimond]

I truss mine with silicone rubber bands that fzxdoc recommends, and double-hook and hang until the bark is where I want it, then wrap and put on the grate for the rest of the time. No drops yet using that method.

[Attjack]

I would stick it in an aluminum pan and cook it there to save the juices.

[rototiller78]

The juices that the meat produces while it is being cooked in the PBC fall on the coals and the "steam" that the juice creates, bastes the meat while keeping the chamber's humidity level enough to keep meat from drying out. Part of the PBC magic.

[RonB]

It sounds like bein' a roast is now a hanging offence...

[Mudkat]

I dry brine over night, rub with BBBR, on grate at 225 - 250. Braise it in aluminum foil when bark is well formed (about 180). Pull it when probe tender. Sneak it in the house very quieitly. Eat the whole dang thing myself and ask for forgiveness later. 😀

[EdF]

And I'd do this, as I have many times: https://dizzypigbbq.com/recipe/clays-pulled-beef/

You don't need the specific rub. Use something that suits you.

[TheQuietOne]

Thanks, all. Picking the meat out of the coals was my biggest fear about hanging. My wife's family calls chuck roasts string beef which is pretty apt. Hooking it sounded dicey. Trussing it with butcher's twine sounds like a winner of an idea. I'll let you know how it turns out.

[jecucolo]

It really isn’t that big a deal. I hang them all the time and never lost one to the coals.

[N227GB]

Chuckies love to hang out in a PBC (pun intended)
See my writeup on my first chuckie cook. My success was directly from reading all the helpful posts in that thread.

Hook 'em away from the marbling, and you'll be fine. The will sag as they cook, but I feel this is an added benefit as it adds more surface area to get smoke. When I took them out of the faux cambro, I had about three tablespoons of juice in each wrapped one — no need to add broth, beer, or whatever.

[TheQuietOne]

Thank you for the link. I did a search for chuck roasts, but I didn't find the thread for the PBC. This is just what I was looking for.

[Spinaker]

For chuck roasts, I hang them if I dont have enough room on the grate. That is the only gripe with the PBC, if you are going to the grate, you are pretty limited on space.

I also think there is something to hanging the meat, I feel like you get a better basted product.