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Smoked chuck question

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  • Hsloves
    Former Member
    • Jan 2016
    • 11

    Smoked chuck question

    Is there a different IT for sliced vs pulled chuck?
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1892
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    #2
    If you want to pull it, check for probe tender at about 203. some will have the probe go through like it is a hot poker through butter around 200, others 207 ish. If you want slice-able as opposed to pulled, it will be a lower temp. What are you trying to do?

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9895
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
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        Vortex
        Maverick ET-732 White
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        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Takes a pretty high internal (205+) to pull chuck.

      Comment

      • Hsloves
        Former Member
        • Jan 2016
        • 11

        #4
        Just not sure if pulled is what I want to accomplish. We can slice brisket, right? But everything I've read suggests that an IT of less than around 195-200 may result in tough meat.

        Comment

        • Koy Schoppe
          Charter Member
          • Feb 2015
          • 148
          • Greensboro, NC
          • Name:
            Koy

            ​Location:
            Greensboro, North Carolina

            Grills:
            22" Weber + Slow N Sear
            Pit Barrel Cooker

            Thermo's:
            iGrill 2
            Thermopop

            Drinks:
            Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

            Cooks for:
            Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

          #5
          I did one yesterday and pulled at 203 due to time restrictions. Pulled it after hour or two cambro. Was tough and not fully broken down. I got advice today to goto 207. Flavor of mine was still great and i chopped it up after the pull didn't work as planned. Great sandwiches either way. Used Holy Cow rub from Meat Church. Good stuff.

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1892
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #6
            My rub preference, so far, is Meathead's Big Bad Beef Rub. You need to figure out if you want to pull or slice. Personally, I like pulled. I also, gasp, wrap it, reserve the juice and put it in the bowl I pull it in.

            Remember, no rules in the bedroom, or kitchen!

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4900
              • Charlotte, NC

              #7
              Slices/chops at 203 F, usually takes 207 F or higher to pull.

              I like to wrap it with a little beef broth when the bark looks the way I want it, which is usually at an internal temp is between 170 F and 180 F. This lets me save a lot of the juices, which I pour some of over the meat after chopping/pulling.

              I use Big Bad Beef Rub. I've learned it's best when you use coarsely ground black pepper and add 1/2 to 1 tsp of cumin.

              Smoked chuck roast is some of the best stuff I've ever tasted.

              Comment


              • richinlbrg
                richinlbrg commented
                Editing a comment
                Pit Boss , you use a manual pepper mill?

              • David Parrish
                David Parrish commented
                Editing a comment
                Yeah I got an automated one for X-Mas but it doesn't hold a lot of pepper, so I usually just grind it out. Kind of a pita but it's better than using off the shelf pepper.

              • richinlbrg
                richinlbrg commented
                Editing a comment
                WOW! I'm surprised!

                Thank you, Pit Boss !
            • Koy Schoppe
              Charter Member
              • Feb 2015
              • 148
              • Greensboro, NC
              • Name:
                Koy

                ​Location:
                Greensboro, North Carolina

                Grills:
                22" Weber + Slow N Sear
                Pit Barrel Cooker

                Thermo's:
                iGrill 2
                Thermopop

                Drinks:
                Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

                Cooks for:
                Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

              #8
              Left overs made great tacos last night.

              Comment

              • Gooner-que
                Club Member
                • Sep 2015
                • 260
                • Woodlake

                • Smokers / Grills
                  • Weber 22" Original Kettle (black) modified for Party-Q
                  • Weber 22" Original Kettle (black) unmodified
                  • Great Outdoors Smokey Mountain gas cabinet smoker


                  Thermometers
                  • Maverick ET-732: Black
                  • (2) Smoke by ThermoWorks
                  • Lavatools PT12 Grey


                  Accessories
                  • Weber chimney
                  • BBQ Dragon
                  • Slow 'N Sear
                  • Drip 'N Griddle
                  • BBQGURU Party-Q


                  Beverages
                  • Teetotaler


                  About me
                  Location: Ft Meade, Maryland

                  Occupation:
                  • USAF

                #9
                I did my first chuckies two weeks ago, dry brined 10lbs of chuck roasts and used BBR. Smoked with my Weber and SnS with Jack Daniel's chips to 190, then put in disposable roasting pan and covered with foil up to ~205 and feux cambro'd for 2 hours. I described it as a brisket and pulled pork had a delicious baby. My new favorite for sure.

                Comment


                • mayapoppa
                  mayapoppa commented
                  Editing a comment
                  "Delicious baby"... that's just wrong.
              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 4900
                • Charlotte, NC

                #10
                Here's my chuck roast recipe. It's grounded in the AmazingRibs brisket recipe, but with a few tweaks.

                http://www.abcbarbecue.com/#!pulled-...ck-roast/c1482

                This can be done on any smoker. Doesn't have to be a kettle/SnS.

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5366
                  • 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, DnG, andLarge Charcoal Basket, for WSCGC
                    SnS for 22" Kettle
                    Elevated SS Rack for WSCGC
                    SS Rack for DnG
                    Cast Iron Griddle
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Gear:
                    Extreme BBQ Thermometer Package
                    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 (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Gear:
                    Thermapen MK5 (pink)
                    Thermapen MK4 (pink too)
                    Thermoworks MK5 orange
                    Temp Test 2 Smart Thermometer
                    Extra Big and Loud Timer
                    Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum 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

                  #11
                  And here's a link to the topic of smoking chuck roasts on the Pit Barrel Cooker. Dave Pit Boss opened that discussion with his excellent recipe.

                  https://pitmaster.amazingribs.com/fo...-barrel-cooker

                  Kathryn

                  Comment

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                  2021 Meat-Up In Memphis Canceled

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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