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My best chuck roast yet.

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  • Mr_Plow757
    Former Member
    • Feb 2017
    • 13

    #16
    Just picked up a 5lb Chuck to do tomorrow. Will definitely give this a try. Did you take internal temp to 203°?

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Yes i did.
  • Attjack
    Club Member
    • Aug 2017
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    #17
    Well chuck roast day rolled around again. I made a few more adjustments to my technique including just covering the aluminum pan with foil instead of wrapping and pouring the juice into the foil Troutman . I also chopped instead of pulling (much easier). And I revised my custom rub and named it the Five Plus Eight Rub since it has 5 spice and 8 other ingredients. I'm not sure if I would change anything else because it seems to be dialed in.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Any money shots?

    • Attjack
      Attjack commented
      Editing a comment
      No I was lazy and just tossed it into the fridge instead of taking any pics.
      Last edited by Attjack; February 15, 2018, 06:12 PM.
  • Flat Rocker
    Club Member
    • Feb 2017
    • 109
    • NC
    • Weber Genesis
      Blaz'N Grill Works Grand Slam
      Teal ThermaPen
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    #18
    Attjack did you put the last one on a rack in the pan? How tightly did you put the foil around the pan and at what temp did you do that? Thanks.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 4215
      • Primo XL
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        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

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      #19
      Flat Rocker I actually didnt use a rack and got bark on the vast majority of the roast. I tightly wrapped the foil onto the pan between 160 and 170. Took it to 203. I did snap this pic after it had been in the fridge. Click image for larger version

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      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks really good!
    • Attjack
      Club Member
      • Aug 2017
      • 4215
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        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #20
      I also used the pan smoking technique on my last pork shoulder, and added the juice back into the pulled pork. Not sure if I'll always do that with pork shoulder because it's juicier by nature, and I like a more pronounced bark. In fact I think I prefer not wrapping at all if time allows for pork shoulders. However catching the juice in a pan with a rack is what I'll try next time. I also always use a vinegar sauce for pork shoulder whereas I am now completely satisfied with only adding the juices and fat from the chuck roast back into the meat.

      Comment

      • Elton's BBQ
        Club Member
        • Apr 2016
        • 2453
        • Saltnes Norway
        • Genesis 320 Limited
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        #21
        I have also done pulled beef..
        Meathead style..

        Comment


        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Thanks Attjack

        • KevinG
          KevinG commented
          Editing a comment
          That's awesome looking chuck! Do you take that in to work and share with your paramedic colleagues? Also, does everyone ski in Norway? Your ski team at the olympics is fantastic? They’re impressive to watch!

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Thanks @KevinG!
          The saying about Norwegians is that we are born with skis on their legs.. :-) Well not all Norwegians ski over here.. The Norwegian skiteam are impressive but they do get a lot of competition from other nations so they have to "work"for it. But i do enjoy the american and canadian skijumpers.. They are getting good.. Yeah, i do share some bbq with my colleagues.
      • Troutman
        Club Member
        • Aug 2017
        • 7462
        • aka Troutman Taco - Hanging Free in Tejas

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        #22
        This post has turned into one good chuck-a-thon!! Congrats to all. Got one in the fridg salting....

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          My regular rotation lately has been Chuck roast, pork shoulder, 2 chickens. Then I make broth and from that soup. I mix in other stuff too like tri tips, salmon, thighs, burgers, etc. Etc. etc.

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