Chuck Roast Time

hogdog6

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Joined: Dec 2014

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Location: Liberty, Utah
#16

January 6, 2018, 08:42 PM

Chuck is the best. Looking good!
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jlazar

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#17

January 7, 2018, 09:51 AM

Thanks to all for the advice on the chuck. It turned out great. Very moist and tender. Coming out of the cambro, it was falling apart. Here is pics right out of the cambro and after being pulled.

The ribs came out good also. 2-2-1. Still had a nice pull.
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2 comments

#17.1

Reds Fan 5 commented

January 7, 2018, 10:31 PM

Editing a comment

Both look great. How long did you hold in the cambro?

#17.2

jlazar commented

January 8, 2018, 09:41 AM

Editing a comment

1 hour. Normally would go at least 2 but it was late.
fuzzydaddy

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Joined: Nov 2014

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Location: Summerfield FL

Cookers:
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For the first time in a long time I have no kettles as I gave them all away.

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Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
#18

January 7, 2018, 10:05 AM

Chuck & ribs both look awesome!
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Mr. Bones

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Location: Kansas Territory
#19

January 7, 2018, 10:11 AM

Droolin', hereabouts
Nice Job!
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Steve R.

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#20

January 7, 2018, 10:15 AM

Man, that looks fantastic! As luck would have it, I have 2 chuckies getting close to being done right now.
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2 comments

#20.1

jlazar commented

January 7, 2018, 10:19 AM

Editing a comment

Good luck. Hope you show us how they turn out. Which smoker are you using?

#20.2

Steve R. commented

January 7, 2018, 11:07 AM

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22" kettle. I had two chuckies that I bought on sale awhile back, dusted with Montreal steak seasoning, then froze. They went on about 12:30 last night still frozen.
DWCowles

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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.
#21

January 7, 2018, 10:42 AM

Fabulous!
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JCGrill

Former Member

Joined: Mar 2017

Posts: 1865

Location: Minneapolis / St Paul burbs
#22

January 7, 2018, 02:51 PM

Nice job on the pull, that looks really uniform as well as looking delicious.

Working on a couple myself right now. One destined for chili, and the other one is getting cubed and glazed.
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2 comments

#22.1

jlazar commented

January 7, 2018, 03:59 PM

Editing a comment

Pull was with bear paws. At what temp will you pull the one for cubing? What are you using for a glaze?

#22.2

JCGrill commented

January 7, 2018, 04:57 PM

Editing a comment

I sort of follow the pork belly burnt ends program. I'll take it to probe tender.

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