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Rotisserie Chuck roast

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    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.

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

    Comment


      #3
      Looks fabulous

      Comment


        #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!

        #5
        Looks delicious brother!

        Comment


          #6
          Looks Delicious

          Comment


            #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


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

              Comment


                #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


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

                  Comment


                    #11
                    Good looking cook Joe!

                    Comment


                      #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


                        #13
                        Oooooo, I don't have a rotisserie. That looks really goood!

                        Comment


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

                          Comment


                            #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.

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