I bought 2 very nice chuck roast at Costco yesterday and got them brining in the fridge with Oakridge Black Ops.
Plan on letting them brine probably till Sunday. My dilemma is how am I going to cook them, on the PBC or Kettle
with SNS? I cooked the last chuckle on the PBC and it turned out very good. I'm leaning more towards putting
these guys on the Kettle this time. What do think?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
If you haven't tried them on the kettle yet, go for that. For one it will help with your knowledge and learning of how those chuckies cook on different cookers. Should be a fun time. And as always show us some pics.
Put the big one on the PBC and the little one on the kettle and place bets to see which one is done first.....
Just kidding! If time is not a factor try something new. You need to learn about all the tools at your disposal. Either way you can't be wrong. Just make sure to post info and pics about your cook. Cheers!!!
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.
If you use your Kettle and SnS here's a good recipe. I like to wrap (with foil) mine after I have good bark to catch some juices to add back. On my last cook I wrapped at around 170 IT which was about 9 hours into the cook. These were 2.5 pounders.
The last chuck I did was at 260F on my 22.5"/SnS/DnG/Party-Q rig. Was an 8hr cook, sliced like brisket. It was a bit dry which may have been from the hot fast cook. Practice makes good eats.
I bought 2 very nice chuck roast at Costco yesterday [...]
Those look like two different parts of the chuck. The larger one on the left looks like what is sold in my area as a "blade" chuck roast. The smaller part of that on the left side, under the fat seam is quite tender and an extension of the ribeye, while the larger part on the left, with the prominent grain, is much tougher. I'm still trying to figure out exactly what part of the shoulder the second, smaller, roast on the right comes from.
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 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
Grill Grates for 22" Kettle
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 MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 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)
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
The last chuck I did was at 260F on my 22.5"/SnS/DnG/Party-Q rig. Was an 8hr cook, sliced like brisket. It was a bit dry which may have been from the hot fast cook. Practice makes good eats.
I do hot 'n fast chuckies all the time, both in my PBC and on my WSCGC often between 260°F and 290°F. They (so far) have always been tender and juicy. I like to pull them, not slice or chunk them up, so I take them to 208° or so. Not a dry chuckie yet, and I've smoked tons of them. Pulled chuck is my substitute for ground beef in many recipes, so I always have 1lb packages vacuum sealed and on hand in my freezer.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
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