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Chuckie help.
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Followed the directions to the letter. 12 lit briquets, chimney worth added after 20 minutes with a few pieces of applewood and 1 qt water in trough. Temps hit 225 10 minutes in and stayed between 225 and 233. Foiled at 145 IT and back in until 203 IT. Total cook was 4 Hours 10 minutes. Removed roast and wrapped in 2 folded bath towels in a small box while finishing my sides. Cooked a foil pack of celery root chunks with remaining coals. Water lasted just over 5 hours. Pan juices were greasy and too smokey/bitter to use. Juices in the foil were very good.
Thanks for the help.Last edited by Munch; September 20, 2015, 08:02 PM.
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Originally posted by Munch View PostWell, I'll try the Pit Boys method with the Pit Boss SnS and hopefully it goes well. Costco has a 2 pack of nice thick Choice chuck roasts for about 25 bucks. How long do you think the cook should take? David Parrish I'll probably cook one and FS pack and freeze the other.
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Well, I'll try the Pit Boys method with the Pit Boss SnS and hopefully it goes well. Costco has a 2 pack of nice thick Choice chuck roasts for about 25 bucks. How long do you think the cook should take? David Parrish I'll probably cook one and FS pack and freeze the other.
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David Parrish haha whenI first saw this thread, I thought that this should have just been a PM to you. Your the one usually singing the Chuckie national anthem in the Pit.
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So like this then? http://bbqpitboys.com/recipes/chuck-roast#.Vf4GasT3arU Minus the hand gestures, bad beer and Rusty Texas toothpick of course. 😳
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Cook it just like a brisket. Low and Slow with Big Bad Beef Rub. Yes to water. A basket full of charcoal should be plenty.
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Temp at grate 225? Water in trough? How much coal and which starting method? Seasoning/rub maybe? Thanks.Last edited by Munch; September 18, 2015, 09:35 PM.
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David Parrish here. I will NOT say you have to use the PBC=). (though PBC does a great job) I've made many an awesome chuckies using the SnS. I'd take it up to 203F and let it rest in a Faux Cambro at least 30 minutes. It'll slice real nice. Come back with pics!
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Hmmm... Slicing VS Pulling.
I'd cook it to 203° just like a brisket😎.
Just my humble opinion.
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We should prolly get David Parrish to weigh in on this... but I think if you take it to 195-200 you will end up with a nice slicing roast.
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