Well, folks, instead of my family taking me out for my birthday, I offered to have a little BBQ bash here at home. On the main menu today is smoked chuck. 5lbs of it. It's the first time I've done chuck so I'm keeping a log of everything to see how it goes.
The chuck did a dry brine for 3 days and just hit the grill. Using my kettle + SnS. Started at about an hour ago. Directly under the meat is a tray of Kentucky Bourbon BBQ Beans.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Yesterday, I was telling my wife how I was going to get up at 5:30 to start the chuckies and she says "Since it's your birthday, do you want me to get up and smoke them?"
I got all excited. But as soon as I said yes, she got this look of pure horror, since she's never used the grill in the entire 6 years we've been together, and goes "Oh god, I was just kidding! I thought you'd say no!"
LOL.
So, up at 5:30. But that's fine. I got to enjoy a pot of coffee and some amazing smoke smells all by myself before the baby woke up and demanded breakfast.
Hit the stall at about 151 and finally got through it. Ended up wrapping it at 170 and the temp climbed way faster than I expected. Hit 207 about 20 minutes ago. So, now I'm just keep it around that temp for awhile. Took a look at the meat to make sure there was still plenty of juice in the foil and to see how tender the meat was. It looked and felt great. I really can't wait to eat!
Here's a shot of the meat from just prior to wrapping it. Not as much bark as I usually get on a cook, but that's ok. I knew this was going to be a time crunch so I anticipated not getting the kind of bark I usually get. Will update again after it's pulled.
LamityGrille, Just How Cold Was It! Beautiful Looking Chuck! Happy Birthday! Regards the Wife, 43 Years Experience, keep Her Guessing!
Eat Well and Prosper! From Fargo ND, Dan
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Sorry for the delay, folks! By the time I was shredding it, my family arrived and we started eating. I made the Kentucky Bourbon Beans and Meathead's Crack 'N Cheese to go along with it.
The chuck fell right apart. I've never had anything pull that easy. I thought I was going to have to use my bear claws to pull it, but I picked it up to take it out of the foil and it just fell apart. It was pretty fantastic.
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