Hello every one and Happy Easter!
I scored three nice prime chuck roasts on Thursday. Friday I had spent the day splitting and cutting apple wood down to size. Friday night I slathered them w/ Knorr beef concentrate, applied Meat Church Holy Cow rub and wrapped in plastic and into fridge overnight. Saturday morning, another round of the rub and allowed them to come up to room temp.
An hour latter then I planned (realized I needed to mow & weed wack), I fired up the "new to me" Karubecue (KBQ) . It is really easy to use. Just build a bed of red hot coals ( I used a big handful of lump), and start feeding pieces of wood into the firebox every 30 mins. Using the thermometer which measures the temp of the exhaust air, I dialed in the pit temp w/ the fan thermostat knob. I kept the top poppet closed to the dirtier smoke and the bottom poppet opened to the clean smoke.
I put the rubbed roasts into pit at 10:30. The pit temp was hovering around 225, which I gradually raised to 255. 1 1/2 hours in the bark was setting up and I spritzed w/ salt free beef stock every 45 mins. At 3 hours into smoke (1:30) the roasts were at 165 and the bark was outstanding. That rub, spritzing and the pure clean apple wood smoke did there job. I pulled, wrapped in two layers of butcher paper w/ a good splash of beef stock. Into a 250 oven. I soon realized they wouldn't be ready in time at this pace so I raised oven to 275, and eventually 300. By 4:30 they were probe tender. I wrapped in towels and into cooler for rest. At 6:30 I pulled and added another splash of beef stock.
I served beef on toasted / buttererd brioche buns w/ thinly sliced sweet onion, tiger sauce (sour cream, mayo, horseradish, lemon juice, hickory salt, and chipotle powder) and Killer Hog's The Barbecue Sauce. On the side, my homemade cowboy beans, broccoli and cauliflower salad and key lime pie for desert. Maker's Mark and water was the beverage of choice.
It was enjoyed by all. I was especially pleased with the smoked, pulled chuck, so flavorful. See before and after pics below. It was relatively affordable and easy. My wife commented that she prefers brisket. I admitted I do too, but after trimming, the chuck was probably 1/2 the price. Plus, the 6 hour chuck, would have been more like 10 - 12 for a full packer.
I look forward to pulled beef burritos and chili.
Next up on the KBQ, smoked butts.
Best regards!
JD
I scored three nice prime chuck roasts on Thursday. Friday I had spent the day splitting and cutting apple wood down to size. Friday night I slathered them w/ Knorr beef concentrate, applied Meat Church Holy Cow rub and wrapped in plastic and into fridge overnight. Saturday morning, another round of the rub and allowed them to come up to room temp.
An hour latter then I planned (realized I needed to mow & weed wack), I fired up the "new to me" Karubecue (KBQ) . It is really easy to use. Just build a bed of red hot coals ( I used a big handful of lump), and start feeding pieces of wood into the firebox every 30 mins. Using the thermometer which measures the temp of the exhaust air, I dialed in the pit temp w/ the fan thermostat knob. I kept the top poppet closed to the dirtier smoke and the bottom poppet opened to the clean smoke.
I put the rubbed roasts into pit at 10:30. The pit temp was hovering around 225, which I gradually raised to 255. 1 1/2 hours in the bark was setting up and I spritzed w/ salt free beef stock every 45 mins. At 3 hours into smoke (1:30) the roasts were at 165 and the bark was outstanding. That rub, spritzing and the pure clean apple wood smoke did there job. I pulled, wrapped in two layers of butcher paper w/ a good splash of beef stock. Into a 250 oven. I soon realized they wouldn't be ready in time at this pace so I raised oven to 275, and eventually 300. By 4:30 they were probe tender. I wrapped in towels and into cooler for rest. At 6:30 I pulled and added another splash of beef stock.
I served beef on toasted / buttererd brioche buns w/ thinly sliced sweet onion, tiger sauce (sour cream, mayo, horseradish, lemon juice, hickory salt, and chipotle powder) and Killer Hog's The Barbecue Sauce. On the side, my homemade cowboy beans, broccoli and cauliflower salad and key lime pie for desert. Maker's Mark and water was the beverage of choice.
It was enjoyed by all. I was especially pleased with the smoked, pulled chuck, so flavorful. See before and after pics below. It was relatively affordable and easy. My wife commented that she prefers brisket. I admitted I do too, but after trimming, the chuck was probably 1/2 the price. Plus, the 6 hour chuck, would have been more like 10 - 12 for a full packer.
I look forward to pulled beef burritos and chili.
Next up on the KBQ, smoked butts.
Best regards!
JD
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