Is there a different IT for sliced vs pulled chuck?
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Smoked chuck question
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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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).
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?
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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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
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.1 Photo
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Founding Member
- Jul 2014
- 1910
- 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).
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!
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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.
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David Parrish , you use a manual pepper mill?
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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.
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Charter Member
- Feb 2015
- 147
- 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
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Club Member
- Sep 2015
- 260
- Woodlake
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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
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.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Here's my chuck roast recipe. It's grounded in the AmazingRibs brisket recipe, but with a few tweaks.
SnS Grills is the leading provider of high-quality BBQ charcoal inserts and grills. Our inserts and grills are perfect for backyard barbecues, camping trips, tailgating or any outdoor adventure. From beginner to championship BBQ-ing we have a solution for your small batch smoking and grilling needs. We help you BBQ!
This can be done on any smoker. Doesn't have to be a kettle/SnS.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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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
And here's a link to the topic of smoking chuck roasts on the Pit Barrel Cooker. Dave David Parrish opened that discussion with his excellent recipe.
Last week I just happened upon these two beauties while shopping at Costco. These are Angus Chuck Roasts that together weigh in at a little under 5 lbs. I brought
Kathryn
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