I tried smoking it in an aluminum pan in order to save the juices. I can't see going back. I also let it run hot. It peaked at 289 at one point. It went on at 7:30 am and was done at 12:30 pm.
I dry brined overnight. Used a custom rub with many components of BBB rub, but with 5 spice, cayenne, extra garlic powder and salt. Put it in the pan until it stalled. Then I wrapped it and added the juice from the pan.
Once done I pulled the beef, and mixed it up in its own juices.
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.
Did a sous vide chuck bookended by smoking and got a very good result by saving the purge juices though this is probably less fussing overall and I’ll do this next time.
I bought a couple of smaller hotel pans for this exact purpose. But yes, they do need to get washed. I have not noticed much difference as to smoke. Smoke seems to find a way.
Dr ROK yah on a pellet grill, I had it suspended above an aluminum pan with a rack. Added a little water figuring it would help keep the juice from evaporating.
I'd guess that since you had it suspended over the pan in a pellet grill, the convection around the hunk of meat evaporated more of the juices being expelled than id it were setting in a pan which would deflect some of the moving air currents.
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
Gosh that looks tasty, Attjack . You guys are convincing me to give aluminum pans a try. I was concerned that they would partially block the smoke deposition on the meat and interfere with bark formation, but your results and Jerod's (and others) over on this topic have me mulling over the use of a pan on my WSCGC. I'll still hook 'n hang on my PBC, though.
Did you have the chuckie on a roasting rack in that pan to keep it from swimming in its juices? How was the bark formation?
Kathryn
Last edited by fzxdoc; January 26, 2018, 08:40 AM.
No I didn't think to set it on a rack until Mr. Bones mentioned that. So the bottom didn't form much of a bark, but the other 5 sides did. I'll use a rack next time.
What I've been doing lately, just as an FYI, is starting out nekkid in the cooker to try and pick up some bark, smoke and color to about 100* then shifting to the pan. To retain the juices and solve for the crutch, you can just cover the pan with a sheet of foil and let the roast braise. I know a lot of traditional guys don't like this method but I began seeing it more and more in competition cooking so decided to give it a try. Works for me, but that's one man's opinion.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
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.
Amazing pulled chuck Attjack! Using a pan is my new favorite way too!
I’ve dry brined, added rub, smoked and pulled chuck roasts in my Drip 'N Griddle. Lots of juicy goodness to mix back in. No bottom bark but more than enough of top/side bark for me. It was nice to use the DnG for the entire process and nothing else to clean.
fzxdoc it only took a few minutes to clean. A short soak with a little water, scrape with a spatula, then scrub with some barkeepers friend. Looks new!
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