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Rotisserie Chuck roast

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  • Joetee
    Club Member
    • May 2017
    • 450
    • Georgetown, Ky

    Rotisserie Chuck roast

    6+ pounds. Dry brine with salt over night. Covered with Memphis dust. 5 hrs with grill temp at about 250° - 275°. Removed from grill at IT of 157°.
    Juicy and very very good.

    Here is my full notes on the cook for any one with questions/suggestions.

    Dec 3rd, 2017
    Chuck roast
    6# +, rotisserie

    2 large roasts.
    Salted and put in fridge the night before.
    Morning of, stacked them and tied real well together in a roll.
    Rubbed good with Memphis dust after misting with a little water.
    Lit 12 Stubb's and stacked in corner of SnS, and filled the rest with unlit.
    Added 4 oz of apple wood on hot end.
    Put on grill at 2:00pm.
    Shooting for 225° or so.
    45 minutes into it I realize I forgot to tighten up the screws on the spit forks so I had to open it up and tighten.
    At 3 o'clock the grill temp was at 278°.
    Cranked the vents nearly closed. I think the wood makes it burn hotter.
    4:00 grill temp was 263°.
    4:30 grill temp 255°.
    5:00 Beck up to 261°.
    Both vents nearly closed. Just a crack.
    6:00 243°.
    7:00pm removed from grill.
    5 hrs with grill temp at about 250° - 275°. Removed from grill at IT of 157°.
    Juicy and very very good
    Attached Files
    Last edited by Joetee; December 5, 2017, 10:08 AM.
  • Champ891
    Club Member
    • Feb 2017
    • 69
    • Southern Tennessee

    #2
    Looks wonderful. How was the MD on the beef ?

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • 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.

      #3
      Looks fabulous

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2932
        • Republic of Texas

        #4
        i did one similar, but stayed on the rare end and injected as well. I also used cow crust. looks good!

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Love the Cow Crust! I always throw it on, extra thick!
      • Mr. Bones
        Charter Member
        • Sep 2016
        • 10011
        • Kansas Territory
        • Grills / Smokers
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        #5
        Looks delicious brother!

        Comment

        • Pirate Scott
          Club Member
          • Mar 2017
          • 1340
          • Clay, New York
          • - Plain old Charbroil Charcoal Grill
            - 26" Weber Kettle
            - Jack Daniels No7, Four Roses

          #6
          Looks Delicious

          Comment

          • vandy
            Club Member
            • Aug 2015
            • 611
            • Olive Branch, MS

            #7
            It looks absolutely fantastic, was it tender at that internal temp? I was under the impression that chuckies need to get to around 195 for them to be tender so that is why I am asking.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13515
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #8
              Looks very good. I've been thinking of trying this.

              Comment

              • Joetee
                Club Member
                • May 2017
                • 450
                • Georgetown, Ky

                #9
                Well I took it off at that temp because I ran out of time. Wasn't able to put it on until 2pm. Took it off at 7 for dinner. Next time I will cook it longer.

                But to answer your questions, it was tender and juicy.
                I prefer rare but no body else would eat it at my house.

                The Memphis dust to me is excellent. I like the sweeter taste. I haven't tried the other meat rubs you mention. Will have to one day.

                It was two roast stacked together and tied like a rolled roast. Worked out very well.

                I used Chuck because it was on sale for $2.99 a pound.

                Comment

                • JimLinebarger
                  Club Member
                  • Jun 2017
                  • 907
                  • Spokane Valley, Wa.
                  • Grills/Smokers
                    Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
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                    About me
                    Name: Jim
                    Nick name: Bear
                    Location: Spokane Valley, Wa.
                    Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                    USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                    Former Computer Tech/Admin
                    Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                    Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                  #10
                  Initial response "ooooooo". Looks good gotta try that.

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10960
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

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                    #11
                    Good looking cook Joe!

                    Comment

                    • Psinderson
                      Charter Member
                      • Dec 2014
                      • 258
                      • Pittsburgh, PA
                      • Cookers:
                        - 2013 18.5" Weber Smokey Mountain'
                        - 2012 22" Weber One Touch Silver
                        - 2015 Weber Spirit 210 Gasser

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                        - Thermoworks DOT, white, with meat probe and air probe

                        Accessories:
                        - Grill Grates
                        - Rotisserie attachment for Kettle
                        - Weber Rapid Fire Chimney

                        Beverages:
                        - Total beer geek
                        - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

                      #12
                      That looks great. I just had rotisserie chicken. There’s nothing I don’t on the Weber kettle rotisserie attachment. I will have to try a chuckie.

                      Comment

                      • HawkerXP
                        Club Member
                        • Jul 2016
                        • 6318
                        • Virginia
                        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                          Thermopops
                          Dot and Chef Alarm with probes
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                        #13
                        Oooooo, I don't have a rotisserie. That looks really goood!

                        Comment

                        • Joetee
                          Club Member
                          • May 2017
                          • 450
                          • Georgetown, Ky

                          #14
                          We are still talking about how good it is even with left overs.

                          Comment

                          • 997cab
                            Former Member
                            • Mar 2016
                            • 24
                            • Treasure Island, FL

                            #15
                            Originally posted by HawkerXP View Post
                            Oooooo, I don't have a rotisserie. That looks really goood!
                            Try using Grill Grates. Flip the roast every 20-30 minutes to a new uncooked side.

                            Comment

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                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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