I have had moderate success with Brisket on the PBC, as evidenced by a nice thread last weekend. Today I am trying my first Prime Chuck Roast, a 4.5lber, dry brined 24 hours. Sounds like the best approach is to wrap after 160, and to cook well above 200, with some resting (my goal is to pull the meat). I am going to use a little bit of beef broth for the wrap. I will double hook as well. Any other quick tidbits of advice, fire away. I will post a few pictures. Thank you in advance, and I hope everyone is well.
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Club Member
- Mar 2018
- 40
- Pittsburgh, PA
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Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
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I wrap when bark is set, not at temp. Now I don't use a PBC, and I cook at 225°, but it is usually around 175• that they get the crutch. I also inject, but skip the liquid in the wrap. For pulling, 208° has never failed me, especially with a long hold.
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I have sometimes had problems knowing when the bark is set, perhaps I have wrapped to soon to often. Could you please elaborate as to how to know when the bark is set other than simple looks?
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Alabama Smoke run your fingers across it. If it wipes away or off, or if its mushy and soft, it's not set.
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Founding Member & Pit Barrel Cooker Queen
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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Elevated SS Rack for WSCGC
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Grill Grates: six 19.25 panels for exact fit for Summit S650
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Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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I smoke chuck roasts in my PBC all the time. You may be happier if you wait until 170-180° to wrap if you're interested in having a nice tasty bark, epope011 . It makes a delicious texture and taste addition to the pulled beef. As you say, be sure to double serial hook. And take up to 207° or so if you want to pull it, 204° or so if you want to slice.
You may want to look at the initial 2 posts on this topic for a good how-to from our first Pit Boss, a really knowledgeable guy and entreprener--he and Huskee designed the SnS .
https://pitmaster.amazingribs.com/fo...oker#post54754
KathrynLast edited by fzxdoc; April 10, 2020, 09:01 AM.
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Club Member
- Mar 2018
- 40
- Pittsburgh, PA
-
Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
fzxdoc I read that thread and consider it a complete education on chuck roast! I will hold on wrapping a bit. So the difference between 204 and 207 will determine slice versus pull? Is "chop" in between those numbers termperature wise? Update, meat at 143 degrees.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Looks great, epope011 ! Yes, anywhere in the low 200s seems to be good, according to many here, for slicing. For tender pulling, 207 is a magic number for the chuckies I've done. I don't slice smoked chuck.
At 143° where you are now, Mr. Chuckie will settle in for a long stall unless you goose the PBC's temp a bit after an hour or so in the stall. That's what I do to power through the stall, but it's not necessary. You could just let it ride. A lot of folks take that approach instead.
Interesting how only a few degrees makes a difference. I remember trying to pull my first chuckie at 203° and it was real work. Letting it stay in the barrel until 207° made a huge difference. Chopped--well, pulled at 207° then chopped works well for me, but if you want more chunks in your chopped meat, pull it earlier. You'll know by your next chuckie cook what works best for you and your PBC.
Have fun with that cook. You're well on your way to some really tasty eating.
KathrynLast edited by fzxdoc; April 10, 2020, 01:42 PM.
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-
Club Member
- Mar 2018
- 40
- Pittsburgh, PA
-
Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
-
Club Member
- Mar 2018
- 40
- Pittsburgh, PA
-
Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I actually prefer chuck roast to brisket. Not as cantankerous to smoke for the investment. And the chuckies I've done have been equally as flavorful, or more because of the fat content, as brisket. To each her/his own.
What are you going to do with the leftovers, epope011 ?
Kathryn
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Club Member
- Mar 2018
- 40
- Pittsburgh, PA
-
Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I absolutely love Malcolm Reed's Smoked Chuck Roast Chili. It's the bomb.
https://howtobbqright.com/2017/11/02...-chili-recipe/
Philly steak sandwiches, tacos or loaded nachos, meat in a marinara sauce for spaghetti or lasagna, or, if you're like me, you'll just keep getting your ears frostbit as you dive into the fridge to grab another chunk or two for a meat-a-licious snack until it's all gone.
Kathryn
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