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Chuckie on the Weber
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Mar 2017
- 2986
- Northern Illinois
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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
What HouseHomey said -- plan on 12- hours+. Many folks will wrap once you get a good bark (after the stall, somewhere between 170-180). With Chuckie to be ready to pull, you may have to go up to 205-210.
Also, you will HAVE to rest this very warm for a couple of hours.
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Everything kmhfive said, so far I've done five or six of these with the SnS. I've always took mine at the wife's disapproval, so she bought me my own personal beach towel just for this purpose I keep it wrapped in aluminum foil and then wrap it in there in the beach towel and then I place it in my 48 quart cooler to keep the temperature constant for at least a couple of hours, trust me it makes a big big difference.
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Club Member
- Jul 2016
- 3410
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Do want to shred it or slice? Shreadable chuck will have you eating really late at this point. I would crank up the heat to 250+ and pretend it's a brisket.
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Club Member
- Apr 2016
- 18143
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Looks good, but if you want to eat it today at a reasonable time, you might want to go to 275* - 280*. Holding for an hour or two does really help.
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Beef was incredibly flavored but a little on the dry side. Should have wrapped earlier to preserve moisture. Live and learn. Not sure what I am going to do with the other half.
Next up St. Louis Ribs tomorrow.
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That other half will make great tacos, chili, meat sauce for spaghetti, Philly Steak sammies...the list goes on, ssandy_561 .
K.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
I have taken them off at a lower temp and sliced. Still really good! If you want to pull it you will need the time referenced above. Enjoy!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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