Because of of recent posts, the title of this old post caught my eye. Plant based chucky??
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PB’s Pulled Chuck
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7203
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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
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
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Club Member
- Mar 2020
- 4358
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
You know, I gotta second the nomination for sticky status. This is some amazing stuff that everyone needs to see upfront.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7203
-
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 did this cook yesterday. I have never crutched any meat in a container. I've always wrapped tightly in foil with no extra liquid added. But I determined to follow the recipe to the letter, even using the exact same DO that Polarbear777 used.
The cook was picture perfect. I had two chuck roasts, equaling 5 lbs trimmed, just as the recipe was scaled down for. They were from Sam's Club, beautifully marbled.
I used the WSCCG with the SnS, both of which are admirably designed for a great smoking experience.
After the chucks reached 170 and had great bark, I put them in the square Camp Chef DO with tallow rendered from the fat that I had trimmed before the dry brine step. Another admirable design--there is a little opening where the lid meets the pot that allows for 2 probe cables to feed through without crimping. Gosh I love that DO!
I was nervous that the DO was much larger than the meat inside--the meat filled about 50% of the pan. Remember I'm used to a tight wrap. But I continued on.
Within 1.5 hours the meat had exceeded 200°. I let them coast at 205° and 211° respectively for 2.5 hours. Then I pulled them. That pulled beef was thing of beauty, perhaps the best I've ever made. No need to cambro (!) Lots of moisture, nearly all the fat rendered (I had done a pretty vigorous trim) tasting great. I almost hated to proceed on to the next step. But I continued on.
The next step has you placing the pulled beef back into the DO in all the liquids and smoking for 1.5 hours more at 250ish.
I figured the purpose of this step was to sort of confit the meat while the ends sticking out of the liquid get kissed by the smoke from the one more chunk of wood added to the SnS at this point.
But what that last step did at my hands was to dry it out. My mistake? I used too large a pot. I should have crammed it into a smaller CI skillet, with the liquid covering more of the meat, and it probably would have turned out like everyone else's here who has tried this recipe. I noticed, too late, that Polarbear had smoked maybe 12-13 lbs of chuck for that size DO, not the 5 lbs that I used.
Much of the meat was good, but some was dry. No worries, it will go into chili tonight and be delicious, I'm sure. That's the nice thing about smoked chuck--it's pretty forgiving, as long as it's made with well-marbled meat.
My take home insight: Use that DO again for crutching. Gosh, it worked beautifully. Make this recipe again, which is identical to my TNT Chuckie recipe except for that last step and the crutching method, but be mindful of the last step. I'll possibly eliminate it altogether. But maybe not.
KathrynLast edited by fzxdoc; August 30, 2021, 08:54 AM.
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It was the addition of the 1/4 cup of tallow that I used per the recipe that made me wonder if the last step was sort of a confit-type of cooking since there's already a good amount of fat from the beef itself. I'm still wondering what that last step brings to the party. Why not just serve the beef right after it is pulled? Polarbear777
KathrynLast edited by fzxdoc; August 30, 2021, 09:55 PM.
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The last step allows the tips to get some extra smoke and bark and gets the liquids mixed in well with the pulled strands, but could be skipped I’m sure. Either way it’s easy to keep warm in the DO.
That last step was one I got from EdF.
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Oh, I see. Thanks, Polarbear777 .
I sure do miss EdF . Another great cook and all-round good person.
Kathryn
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Cook completed pretty-much on-time. I think the meat could've used a bit longer for the second smoke after shredding but it was tasty. This makes really good carnitas.
Here's a link to to cook for those interested.
Salted two 5 pound chucks yesterday afternoon. Rubbed with BABR at 8:00 am when I lit fire. Let roasts sit on counter until put on BGE. Overall cook time was about 11 hours. Next time allow for 30 more mins for second smoke. Generally followed this recipe from The Pit Forum https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/beef-recipes/718607-pb’s-pulled-chuck#post1145364
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