Ok so I did a 7 1/2 # Chuck roast. Not impressed unlike the first one I did, I loved it. Maybe it was the stall.
Anyway, here's what I did.
I'm not sure how it should be cooked properly. Weather hot and fast or low n slow.
Any suggestions?
July 13, 2018
Chuck roast, 7 1/2#, rotisserie
Special cut at butcher for rotisserie.
Cow crust paist.
Goal - Cook between 200° - 225° until IT is about 157°. About 4 hours.
Dry brined the day before.
Lighting Used Stubb's.
Starting with 12-14 well-lit coals, and add them to about 3/4 chimney of unlit coals. Leave all vents opened fully until temp at grate level reads around 175 F. Then close your vents to about "a crack" on the bottom and ¼ open on the top vents. Once the grate temp reaches anywhere from 200-225, add the meat right from the refrigerator.
Rubbed with the paist.
Tied it with string into a good log.
12:30 put meat on with grill temp at 175°. Closed down vents.
At 12:45 temp was 219°.
1:00 temp was 225°. I'm closing down vents a bit.
1:30 temp still 225° closed down vents a little more.
3:00 grill temp 227°.
3:00 IT 125°.
Can't get the temp down so I guess there is to much charcoal. SnS was nearly full, about 1 1/2 inches from top.
4:00 grill temp 224°.
4:30 IT 142°.
5:30 IT 148° grill temp 224°.
6:30 IT 148°.
Temps been staying around 223°.
7:30 IT 152°.
Stalled I know.
So I kicked up the heat some. I'll see if this muscles me through it.
Grill temp increased to about 300°.
8:30 didn't take long to jump up to 170° IT.
8:30 removed meat. 8 hours.
Good but not impressed.
Nothing to brag about.
Anyway, here's what I did.
I'm not sure how it should be cooked properly. Weather hot and fast or low n slow.
Any suggestions?
July 13, 2018
Chuck roast, 7 1/2#, rotisserie
Special cut at butcher for rotisserie.
Cow crust paist.
Goal - Cook between 200° - 225° until IT is about 157°. About 4 hours.
Dry brined the day before.
Lighting Used Stubb's.
Starting with 12-14 well-lit coals, and add them to about 3/4 chimney of unlit coals. Leave all vents opened fully until temp at grate level reads around 175 F. Then close your vents to about "a crack" on the bottom and ¼ open on the top vents. Once the grate temp reaches anywhere from 200-225, add the meat right from the refrigerator.
Rubbed with the paist.
Tied it with string into a good log.
12:30 put meat on with grill temp at 175°. Closed down vents.
At 12:45 temp was 219°.
1:00 temp was 225°. I'm closing down vents a bit.
1:30 temp still 225° closed down vents a little more.
3:00 grill temp 227°.
3:00 IT 125°.
Can't get the temp down so I guess there is to much charcoal. SnS was nearly full, about 1 1/2 inches from top.
4:00 grill temp 224°.
4:30 IT 142°.
5:30 IT 148° grill temp 224°.
6:30 IT 148°.
Temps been staying around 223°.
7:30 IT 152°.
Stalled I know.
So I kicked up the heat some. I'll see if this muscles me through it.
Grill temp increased to about 300°.
8:30 didn't take long to jump up to 170° IT.
8:30 removed meat. 8 hours.
Good but not impressed.
Nothing to brag about.
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