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Dueling Chuck Roast

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  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 917
    • Southeast Illinois

    Dueling Chuck Roast

    After reading several posts lately about some of you guys smoking stuff in pans the covering to push through the stall I decided to try something myself.
    I bought 2 choice chuck roast, both approximately 3 lbs each. Dry brined with salt uncovered over night in the fridge.
    Rubbed them both down lightly with Meatheads BBBR.
    Click image for larger version

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    Cooked/Smoked them both on my pellet grill at 235F. I used my smoke tube to add a little more smoke during the first hour.
    After two hours I took one roast and placed it on top of a big bed of onions and peppers in a aluminum pan and added a can of beef consommé soup then covered it.
    to my surprise the both finished within 20-30 mins of each other. I cooked both too an IT of 195F...I like mine sliced instead of pulled.
    Click image for larger version

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    The panned roast was absolutely perfect, moist and very tender with a nice peppers and onions flavor. It didn’t have as much bark as the uncovered but keeping it out of the juice most of the cook helped. I’m thinking I could have waited another hour or two before panning it or cooking it on the kettle with better smoke would have put it over the top!!

    The unwrapped was still pretty good and had a deeper smoke flavor but was a little dry in spots. But was still pretty darn good.
    Click image for larger version

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    All in all i liked the one cooked in the pan best. It took on a great flavor of the veggies.
    Sorry i didn’t get any picks of it sliced up but they were eaten as fast as I could cut them up!!
  • RonB
    Club Member
    • Apr 2016
    • 13142
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Great cook. I may have to try panning one too.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • 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.

      #3
      Looks great

      Comment

      • Mr. Bones
        Charter Member
        • Sep 2016
        • 9750
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
          Weber SJS DE Code (FREE) 'Lil' Helper'
          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
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          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #4
        Love th science project, great lookin food, too!
        Thanks!

        Comment

        • Oakgrovebacon
          Club Member
          • Apr 2016
          • 1961
          • South central Illinois

          #5
          The panned one looks amazing!

          Comment


          • Dadof3Illinois
            Dadof3Illinois commented
            Editing a comment
            It even had more of a steak texture, I’m going to do more of these, maybe on my kettle to impart a little more smoke flavor. If I were going to feed 15-20 people beef, this might end up being my go to way.
        • jgreen
          Charter Member
          • Oct 2014
          • 2722
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
            Napoleon Pro 22 kettle

            Thermometer:
            Maverick 733
            Thermapen (ok..4 thermapens)
            Thermo works DOT (or two)
            Fireboard (probably my favourite)
            Thermworks Smoke (or two)

            Accessories:
            SnS (original, plus and XL)
            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #6
          Nice test. Never tried the pan, but now I need to. Thanks.

          Comment

          • Skip
            Founding Member
            • Jul 2014
            • 3530
            • Blue Earth, Minnesota
            • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

            #7
            Nice cook. We like onions and peppers at our house so might have to give that a try.

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7473
              • aka Troutman Taco - Hanging Free in Tejas

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              #8
              Yup, I’m definitely a pan guy. Nice comparison cook, I too am still playing with that perfect sweet spot of enough smoke/bark and covered tenderness. Thanks for your efforts once again, it reinforces my results!!

              Comment


              • Dadof3Illinois
                Dadof3Illinois commented
                Editing a comment
                I cooked this on a pellet grill so I’m thinking if I use the kettle and same smoking time before putting it in the pan should give me great results.
            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3229
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #9
              Thanks for the experiment and the report!

              This is still my favorite way to do a chuck roast: https://dizzypigbbq.com/recipe/clays-pulled-beef/

              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1350
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
                  Yoder 640 on Husker themed comp cart
                  Cookshack Smokette smoker
                  Antique refrigerator smoker
                  Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                  Rec Tec Mini Portable Tailgater w/ GrillGrates
                  Plenty of GrillGrates
                  Uuni wood pellet oven, first generation
                  Roccbox Pizza Oven
                  Meater Block
                  "Go Big Red" Thermopen instant read thermometer
                  Ultrafast instant read thermometer
                  CDN quick read thermometer
                  Maverick ET-732 thermometer
                  Maverick ET-735 thermometer
                  Tru-Temp wireless thermometer
                  Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                  Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                #10
                Great looking chucks! Point of clarification, did you cook the unwrapped one directly on the grates or in an uncovered pan? Thanks!

                Comment

                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 917
                  • Southeast Illinois

                  #11
                  Dr ROK sorry for not getting back to you on this. I cooked the uncovered one directly on the grates.
                  Move done a couple since and for this size chuckie It can take between 4-5 hours at 225-235 before panning. That seems to be the perfect flavor for us. If you go shorter on the smoke and longer in the pan you can get a lot more onion and pepper flavor in it.

                  Comment

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                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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