A couple a Chuck Roasts overnight on the Kettle

[Pirate Scott]

My Wonderful Wife did a great Job Picking out some Chuck Roasts for my first Overnight Cook. She dry Brined them last night, I rubbed one with BBBR, and one just added some fresh ground black pepper. We are making a Cherry Bourbon Ghost Pepper Sauce to try with the plain one. I already like prepping at night better than the morning. A glass of Widow Jane Bourbon while I get things started vs a cup of Coffee.

[Mr. Bones]

Looks great, nice job to ya' an' Mrs. Pirate Scott!
I so no good reason why ya' couldn't enjoy a nice glass of Widow Jane Bourbon, while preppin' in th' AM
Lookin' forward to more pics of yer cook, also interested in yer sauce receipt, if ya' don't mind sharin'...

[Mr. Bones]

Fair enough, brother!
Lookin' forward to hearin'/seein' how it all turns out!

[Pirate Scott]

Mr. Bones the Sauce was delicious, definitely worth the effort. It made 4 small Canning Jars Worth. Here is a link.
https://www.armadillopepper.com/blog...t-sauce-recipe If it doesn’t work let me know I will print it.

[Mr. Bones]

Thanks Pirate Scott ! Much appreciated, will haveta try some of this!!!

[McEDaddy]

I'm interested to see the results. Been trying to get up the guts to try and overnight cook

[Pirate Scott]

Yah me too! I hope it works out. I think I have the Kettle set up dialed in so I should be ok.

[DWCowles]

Nice! I have one dry brining in the fridge now for Sunday along with three racks of ribs.

[RonB]

Lookin' forward to the results ~ Ron

[Jon Solberg]

Game on!

[Pirate Scott]

12:23 about 4.5 hrs in Smoke Rolling @ 250 Chuck is @ 149, gave it a rotation away from the heat. Time for Bed.

[Steve R.]

Good call on the chuckies, definitely my favorite chunk of red meat to actually eat. Brisket edges it out for fun and satisfaction of cooking it.

[Huskee]

Me too, well said!

[Jerod Broussard]

NO way Steve R. I've gotten waaaaaaaay more sleep cooking chuckies

[Steve R.]

Can't argue with that, Jerod Broussard.

[Pirate Scott]

Temp Alarm 03:00 Running a little hot, add water. 03:15 still hot- adjust bottom vent a Frog hair, Back to sleep. 08:00 add coals need to pour a rocks glass of Bourbon er uh oh yah I mean Cup of Coffee.
03:00

[Mr. Bones]

Never saw, so was curious, what was yer target cook temp, an' hot alarm set at?
Thanks, Scott!

[Pirate Scott]

Mr. Bones 225 target, but the Kettle is very stable and usually runs at 250. I set my Low alarm @215 High @275 gives me some room for error.

[Mr. Bones]

Thanks, was jus' curious as to yer planned approach.
They look fantastic, bet it all tasted so, as well!
Yer temp range seems totally reasonable an' realistic...
I simply have never tried overnight on a kettle, yet, so pickin' yer brain, learnin' new things, thanks to ya'!
Thanks, Amigo!
Much appreciated!
Enjoy!!!

[TheCountofQ]

Gotcha a nice bark forming there.

[Pirate Scott]

Thanks, we are getting close. Kettle is a little hot right now, 187 internal on the Chuck.

[kmhfive]

Looks great!

[Pirate Scott]

Thanks , Smell great too.

[HouseHomey]

Are we there yet?

[Pirate Scott]

We Have Arrived!

[SoCalTim]

Awesome Cook! Very curious as the total cook time.

[Pirate Scott]

14hrs, took it to 205. Very Tender.

[Hulagn1971]

Looking forward to seeing the results on this. Chuckies are one meat I have yet to smoke.

[Pirate Scott]

Easy cook, I usually use Big BadBeef Rub. I still amazes me how long it takes to cook one though.

[Jon Solberg]

Killin it!

[Pirate Scott]

Thanks Jon