Smoked chuckie on SnS Kettle

[bbq_esq]

Hi all

I’m doing a beautiful 4 lb Akaushi Click chuck roast on the SnS Deluxe Kettle today. I trimmed and rubbed down yesterday with Stubbs SPG and some Kosmos Cow Cover, dry brined overnight.

Plan to run low and slow to the stall, wrap with some beef broth when I’m happy with bark. I’ve done pulled before and want to try sliced this go, so will likely pull around 190 if it feels right. Will probably use cherry or applewood.

I was hoping to try and create some kind jus or gravy from the drippings to serve with the meat and some potatoes on the side. I’m thinking of putting a foil pain below the meat with some beef broth and sliced onions, then using some of that as my wrapping liquid. Appreciate any advice on this but otherwise I’ll keep updating this post as we go!

[Purc]

I have done that on my Weber Kettle using the SnS and was pleased with the results.

[HawkerXP]

+1

[fzxdoc]

Sounds like a good plan. Enjoy the cook. It will be fun to follow along today. Thanks for the opportunity.

Kathryn

[bbq_esq]

My pleasure!

[bbq_esq]

We are probed and cooking at 10:30. Temps sitting right around 225 but not worrying unless we get over 275. I placed a foil pan with beef broth and some chopped onions under the meat. Not sure how that will work out but we will find out.

[rlozinak]

Sounds like this will be delicious

[BFlynn]

Does your SnS have the drip pan?
it'd be perfect for that.

Otherwise, and this may be controversial , if put an aluminum pan, with a baking rack on the smoker and the meat on top of that. Flipped the chuckie about halfway through. Bark was still pretty good, and saved the juice.



But it's been a LONG time ...... Before I got my PBC.

​​​​​​

[bbq_esq]

About 4 hours have passed, we are sitting in the stall at 160. Bark looks very good. I was considering just wrapping in the broth/onion pan below but I feel like that will turn out more like pot roast (also good but not the idea). Think I will wrap separately with a little of this liquid, take to 190 and rest.

[bbq_esq]

To add to previous post, I gave it a flip and the bottom isn’t quite as well barked - my guess is side effect to having liquid below? Temp is actually still rising just very slowly now, so not stalled per se. Will wrap as soon I like the bark.

[Huskee]

The temps are drastically lower at grate-level vs mid or top of the meat when using the SnS, irresepctive of the drip pan. A flip is a good idea.

[bbq_esq]

Did not know that, thank you.

[Purc]

Looks great !

[bbq_esq]

Here is the final product. After another hour or so of smoke from last post, I wrapped with some of that broth/onion liquid (If I was selling it I’d call it smoked onion jus) and let it go wrapped to 190 with all vents open and some fresh KBB. Rested for about hour and half before slicing.

This was GOOOOD. Flavorful, tender, great bark. Absolute home run. Will definitely make this one for a crowd. Way less stress than a brisket for sure. I think sandwiches would also be great but I just served this with loaded baked potatoes.

[Huskee]

Beautiful, nice job!

[Allon]

Nicely done! You have a nice smoke ring and it looks like I should have some...

[Draznnl]

Looks wonderful. Congrats on a successful cook.

[DaveD]

That looks spectacular!! I'm late to the party cuz I've been busy with my own porktastic day I had a couple of those Click chuckies and dayum, they are good. I've done one exactly this way before and it was amazing. Glad you had a great outcome!

[bbq_esq]

Yeah I have to give some credit to the meat. Everything else from them has been great. This was a great cut too. 3 inch thick chuck roast ton of marbling