Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First PBC Chuck Roast Today

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • klflowers
    commented on 's reply
    Now that I have done some successful chuck, I think I’ll be doing less brisket and more chuck. We really like it.

  • N227GB
    commented on 's reply
    Same here! Chuckies come out so well in the PBC I'll never go back to brisket.

  • Greygoose
    commented on 's reply
    I think you done reallll good

  • fzxdoc
    replied
    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

    Leave a comment:


  • hogdog6
    commented on 's reply
    Couldn't agree more.

  • epope011
    replied
    fzxdoc I need some left over recos! Tacos or chili or both? I think I agree with you as Chuck Roast is less cantankerous - great word - than brisket.

    Leave a comment:


  • fzxdoc
    replied
    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

    Leave a comment:


  • fzxdoc
    commented on 's reply
    That looks perfect. Congratulations on such a nice cook.

    Kathryn

  • epope011
    replied
    Got 25min of rest, not quite enough. But I got er to 207 and it was lovely. Dare I say that Chuck Roast was a mix of pork butt and brisket? At least it tasted that way to me. Texture and moisture of pork shoulder, some but not nearly the flavor of brisket. Thanks all.
    Attached Files
    Last edited by epope011; April 11, 2020, 08:02 AM.

    Leave a comment:


  • texastweeter
    replied
    I keep it medium rare (134°) when slicing.

    Leave a comment:


  • texastweeter
    commented on 's reply
    Alabama Smoke run your fingers across it. If it wipes away or off, or if its mushy and soft, it's not set.

  • epope011
    replied
    fzxdoc Yep,I I am way behind with low temps on this windy cold day in Western PA. I did goose the temps and wrap early, at 155. Unfortunate, but looks awesome. Shooting for 207 . . . Assuming I can get we done for 730pm dinner! Probably not but we'll see.
    Attached Files

    Leave a comment:


  • fzxdoc
    replied
    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.

    Kathryn
    Last edited by fzxdoc; April 10, 2020, 01:42 PM.

    Leave a comment:


  • klflowers
    commented on 's reply
    Looking pretty doggone good.

  • epope011
    replied
    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.
    Attached Files

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis