i'd been itching to smoke something for a while but my smoker's walls are too thin to do much of anything in the winter. this weekend, however, it was in the mid fifties. this is happening!
So i wanted to make pulled beef and "chuck roasts" were on sale at my meat place. when i went there, however, they pulled the ol' switcharoo on me and it wasn't "chuck roasts" like the ad says it was "chuck rolls" (and yes i did go back and check after i went there). i thought it was just a chuck roast that had been butterflied and maybe i can just slap it back together and get on with my life. nope. it was random collection of chuck parts. kind of like country style ribs. blarg. i ended up with 6 pieces
but i'm a trooper and i went with it. i dry brined friday afternoon, i mustard'd and dry rubbed saturday afternoon with BBBR. i changed it slightly and substituted one of the tsp of chili powder with paprika. went out with some friends, got to bed around 3, asleep around 4, woke up at 7 and started the BBQ. see, trooper!
i got the smoke rolling using hickory chips and they went on around 7:45 (i blasted the gas to burn out anything from the winter so it had to cool down a bit).
i stayed around 250 for a while, some chips caught fire and it went up around 280. the pieces were small so the temps went up pretty quick. i took most to 180 and wrapped, but one with really stubborn and it was only at 168 when i wrapped.
they came off when i checked them individually when they hit 208. the ones that were probe tender went into the faux cambro, the rest had a little bit to go. the stubborn one took an extra half hour. over all it took ~6 hours from meat going on to meat coming off. it was a real pain to do so many smaller pieces. i worry that i might have over seasoned them with the BBBR because it usually goes on thicker cuts. if i ever do "chuck rolls" again i might combine more to make fewer pieces overall.
so right now they are sitting in their cambro. waiting...just waiting. i'm getting impatient...it's been 2 hours...
i'll let you know how they turned out
So i wanted to make pulled beef and "chuck roasts" were on sale at my meat place. when i went there, however, they pulled the ol' switcharoo on me and it wasn't "chuck roasts" like the ad says it was "chuck rolls" (and yes i did go back and check after i went there). i thought it was just a chuck roast that had been butterflied and maybe i can just slap it back together and get on with my life. nope. it was random collection of chuck parts. kind of like country style ribs. blarg. i ended up with 6 pieces
but i'm a trooper and i went with it. i dry brined friday afternoon, i mustard'd and dry rubbed saturday afternoon with BBBR. i changed it slightly and substituted one of the tsp of chili powder with paprika. went out with some friends, got to bed around 3, asleep around 4, woke up at 7 and started the BBQ. see, trooper!
i got the smoke rolling using hickory chips and they went on around 7:45 (i blasted the gas to burn out anything from the winter so it had to cool down a bit).
i stayed around 250 for a while, some chips caught fire and it went up around 280. the pieces were small so the temps went up pretty quick. i took most to 180 and wrapped, but one with really stubborn and it was only at 168 when i wrapped.
they came off when i checked them individually when they hit 208. the ones that were probe tender went into the faux cambro, the rest had a little bit to go. the stubborn one took an extra half hour. over all it took ~6 hours from meat going on to meat coming off. it was a real pain to do so many smaller pieces. i worry that i might have over seasoned them with the BBBR because it usually goes on thicker cuts. if i ever do "chuck rolls" again i might combine more to make fewer pieces overall.
so right now they are sitting in their cambro. waiting...just waiting. i'm getting impatient...it's been 2 hours...
i'll let you know how they turned out
Comment