Just picked up a 5lb Chuck to do tomorrow. Will definitely give this a try. Did you take internal temp to 203°?
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My best chuck roast yet.
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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.
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- Aug 2017
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Primo XL
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Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
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- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
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Portable propane burners (3)
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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.
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Club Member
- Aug 2017
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Primo XL
Weber 26"
Weber 22"
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Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
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
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.
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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.
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