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All the best laid plans... Chuckie Frustration 😣

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  • FishTalesNC
    Club Member
    • Dec 2017
    • 1254
    • Durham, NC

    • Cookers
      • Oklahoma Joe’s Bronco
      • Weber Premium Kettle 26” w/ SNS XL
      • Weber Smokey Joe 14”
      • Pit Barrel Cooker

      Thermometers
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      • Thermapen mk4

      Accessories
      • Oklahoma Joe’s Triple Grate
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      • PBC Ash Pan
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      • PBC Corn Hanger
      • PBC Vertical Skewers (10" & 15")
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      • PBC Basket Hanger

    All the best laid plans... Chuckie Frustration 😣

    I just had to try something new again, so my wife picked up a 3.6lb prime chuck roast from The Fresh Market. I dry brined it last night at 5pm. 6:30am today I hit it with BBBR, and had it on by 7am. Gear was 26” with SNS with water, Weber briquettes and hickory chunks, and Weber iGrill2. I wanted to avoid wrapping if possible because our family prefers a significant bark, and I thought maybe since it’s prime it won’t be dry. Ambient temps were steady around 235F, and I hit a stall at 145F from 11am - 1pm, before it slooowly started climbing. By 4pm it was still only 155F and I was running low on fuel so I added fuel and one small hickory chunk. At this point I was keeping it around 275-285 hoping it’s not going to be breakfast tomorrow. And off it went! For an hour. It seems to have hit a 2nd stall at 170F at 5pm, so at 6pm (still at 170F) I gave up, took it off and wrapped it with 1/4 cup of beef broth and it’s in the oven. It looked gorgeous and smelled devine, but my plan is to pull it so I’m not even going to check probe tenderness until 200F and expect I’ll need 207 or so.

    As always, looking for help, criticisms, anything you can offer up. Not sure what I would do differently except give up on the idea of a nice bark and wrap earlier as I read on the site. Oh, also looking for snacks - I’m starving!

    I’ll post final pics and the family verdict if/when it comes out of the oven tonight...

    Thanks!

    UPDATE:

    A) I clearly need to just follow directions (hi, mom!)
    B) I am (still) lacking in patience

    45 min in the oven at 275F and it hit 205F internal. Very tender, not dry. REALLY good, wife and kid have never had anything like it and are thrilled - it gets a 9 out of 10. Point lost for being a little too spicy for my baby girl. Thanks to all of you who’s posts I researched beforehand, and all the help afterwards! 👍🏻
    Attached Files
    Last edited by FishTalesNC; April 14, 2018, 05:17 PM. Reason: updated with final results
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    FWIW: I always cook a little hotter than that. Long cooks almost always around 275 or so. Probably more important, on a long cook, is always allow at least 4 and maybe 6 hours than you think you will need. If the meat spends that extra time in the faux cambro, all the better!!! Certainly better that than having family or guests hungry and waiting!!! It's done, when it's done, not before! It'll be great when you get there. Hopefully the diners are patient! Good lucK!

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2938
      • Republic of Texas

      #3
      Even prime I crutch with paper, and no broth. Once Crutched, bring tem up to 275-300

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9944
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        Never start a serious chunk of meat AT SUNRISE OR LATER to consume later that day unless you are in the Hot and Fast Crowd.

        Comment


        • FishTalesNC
          FishTalesNC commented
          Editing a comment
          Solid advice! I don’t seem to learn quickly, and am hesitant to trust the kettle to run overnight while I sleep. At this point of my very short career I think I’m ok with hot & fast on pork butts, the rest I’m still trying to stick to the low & slow. Grill and learn...
      • DWCowles
        Founding Member
        • Jul 2014
        • 9702
        • 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.

        #5
        I always cook them at 250*, wrapped when IT temp is around 175* then it’s usually at 210* before it’s probe tender at which time it goes in the cambro for 1-2 hrs.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          Bingo. But if time permits I’ll cambro for 3-4hrs.
          BTW the results show for themselves. Beautiful. Nice job.
      • CaptainMike
        Club Member
        • Nov 2015
        • 2600
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #6
        That's one stubborn Chuck (I used to work with him, uhh!). All I got is wrap it at 160, but haven't had a Chuck act like that, except for the one that I worked with.

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2600
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #7
          Doing one tomorrow so it's probably going to be as big of a pain in the butt as yours (And the Chuck that I worked with, who I love like a brother, btw)

          Comment


          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            Good luck, I hope yours is much more agreeable!
        • fzxdoc
          Founding Member
          • Jul 2014
          • 5329
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            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
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            Fireboard control unit in addition to that in the Extreme BBQ Package
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            2 Fireboard Driver Cables
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            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
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            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #8
          I don't like cooking through the night either, FishTalesNC . I'm with you on that one.

          That chuck looks nice and thick, and of course cook time is dependent on thickness. You really had a great result, though. Congrats!

          Kathryn

          Comment


          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            Thanks fzxdoc, I found a lot of chuckie help from you when I searched the forums beforehand - much appreciated!
        • DWCowles
          Founding Member
          • Jul 2014
          • 9702
          • 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.

          #9
          Beautiful!

          Comment

          • jgreen
            Charter Member
            • Oct 2014
            • 2738
            • 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

            #10
            The result looks worth the wait! Throw on a rack of ribs around noon and you will have snacks if the cook goes long.

            Comment


            • smokenoob
              smokenoob commented
              Editing a comment
              now there’s a great idea!
          • HawkerXP
            Club Member
            • Jul 2016
            • 6139
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #11
            Very nice! I don't go as heavy on the rub. Like to let the meat do the talking.

            Comment


            • tRidiot
              tRidiot commented
              Editing a comment
              Ditto that. I find BBBR to be too high in pepper, and I don't rub that heavily, either.

            • FishTalesNC
              FishTalesNC commented
              Editing a comment
              I completely agree with you guys. That was my first time ever using BBBR and also the heaviest I’ve ever laid on a rub. I need to chill, been watching too much Man, Fire, Food I think.
          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1528
            • Northern Mn

            #12
            That's a beautiful bark on that chuckie!! Looks like all ended well but I don't ever recall dealing with a 3lb or so chuckie that stalled for so long. I usually run around 250 pit temp. I do pan mine around 170 or so with some beef broth and dark beer onions and peppers in the bottom of the pan. I don't cover the pan though so it's kind of a hybrid braise/crutch thing that goes on.
            Works out great every time!

            Comment

            • Butchman
              Club Member
              • Mar 2017
              • 510
              • Estero, FL

              #13
              The crutch is a life saver! Great looking chuckie!

              Comment

              • PJBowmaster
                Former Member
                • Dec 2016
                • 548
                • Black Hills of SD

                #14
                Looks delicious to me! I'd say you did a good job. In the future don't fear the crutch. Just wait long enough to let the bark set. And don't use too much broth that the steam softens the crust significantly. That has worked well for me. But I like to serve my Chuckie Brisket style. So I only take it up to 185 f then rest and slice.

                Comment

                • JTpellets
                  Club Member
                  • Oct 2017
                  • 211

                  #15
                  Good looking chuck. Im a bark lovet too.I typically will crutch from 170 to 195-200. Then put the roast back on the smoker for 45 min to firm up the crust.

                  Comment

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