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Smoked Chuck Roast Hot & Fast

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4970
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle.
      Slow 'N Sear Deluxe Kamado & Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0).
      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney Starters (regular and compact).
      Joule, Instant Accu Slim.
      GrillGrates.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    Smoked Chuck Roast Hot & Fast

    This is a *Select* grade chuck roast I just finished. An experiment (1) using this grade of beef for a chuckie, (2) cooking hot (about 100 degrees higher than normal), and (3) using a new rub on a chuckie, Meat Church BBQ's Holy Cow Rub used as the dry brine, that went very well. I compared the rub's sodium content to Morton's Kosher salt and ended up deciding on 2 tsp of rub per pound of meat which was around 2x the sodium mg of Morton's, but it was not too salty at all.

    This is probably the best pulled chuck I've ever cooked...according to my wife.

    I filled the Slow 'N Sear Plus with a mounded load of Weber briquettes (90), knowing I wouldn't need all of them, and I didn't. 30 were removed and lit in my chimney and I was up to 350 in less than 5 minutes and with the proper vent adjustments I held close to that easily. I had planned on using my PartyQ but I didn't need it.

    Summary of the cook:
    -3 hours (you read that right) at ~350 until the bark was to my liking, then to the pan under the chuck used to capture all the juices, covered in foil.
    -1.75 hours at 375-390 in the pan until it was mostly probe tender.
    -4.75 hours total on the Kettle/SnS.
    -2 hours in a 170 degree oven.

    I mixed in all the juices in the pan.

    Kettle/SnS Plus setup. Next time I won't place wood that far from the lit briquettes as the burn never reached the last 2 chunks. This was a total of 8 ounces of post oak from fruitawood.
    Click image for larger version

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    Just before pulling
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    Pulled
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  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    Just under 7 hours? Very nice! I would eat that!!! Good job!

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I love a successful cook all done during the daylight. Started at 10:30 and finished in time for dinner is a win in my book. Thanks!
  • RonB
    Club Member
    • Apr 2016
    • 13110
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    Good job.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7462
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #4
      Nice work. Hot and fast is really an acceptable way of cooking for most cuts of meat, chuck included !!

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 2477
        • Port Elizabeth, South Africa

        #5
        Good job. Looks great.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15304
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #6
          Nice! Thanks for sharing the details.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5927
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #7
            Why sweat for 10+ hours! Very nice!

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4415
              • Stockholm, Sweden

              #8
              Looks great! That’s more or less exactly how Myron Mixon does his briskets. I’m gonna have to try this method soon, thanks for sharing!

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 7834
                • Bottom of Winnebago

                #9
                Great cook! My question is: how would one avoid using the oven? Maybe bring kettle down to 200?

                Comment


                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  I close the vents and let the temps come down near 200 then adjust to a tiny crack as needed. For this cook I wanted to move the meat inside so I could do other things.

                • Huskee
                  Huskee commented
                  Editing a comment
                  Yes! I haven't put a piece of meat from my smoker into my oven and many years. I drop the temp of my cooker to about 150-160, maybe 180-190, wherever it wants to roam. I don't even use a faux Cambro in a cooler anymore.
              • fzxdoc
                Founding Member
                • Jul 2014
                • 5247
                • 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
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  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
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  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

                #10
                Originally posted by FireMan View Post
                Great cook! My question is: how would one avoid using the oven? Maybe bring kettle down to 200?
                I think Huskee , does this sort of thing, FireMan , cambroing on the smoker. Perhaps he'll pop back in with the details.

                Nice cook, fuzzydaddy . I like that hot 'n fast approach as well. Your SnS was a real champ in this cook, looks like. What final temp did you pull that chuckie at? I notice you say probe tender, so I'm guessing you didn't take it up to 208ish for extra pullability.

                Thanks for the great writeup. It should go onto one of Meathead's new recipe cards.

                Kathryn
                Last edited by fzxdoc; July 29, 2018, 07:40 AM.

                Comment


                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  It hit 210 about an hour before moving it to the oven. I checked in the side and it felt almost like butter. May not have needed the full 2 hours in the oven but it served as my buffer until dinner.

                • Huskee
                  Huskee commented
                  Editing a comment
                  Good memory!

                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  A pure guess on start and finish times since this was my first higher temp chuck but it worked out perfect. IT was reading 196 before moving to the pan at 3 hours when bark was good.
              • barelfly
                Club Member
                • Dec 2017
                • 1330
                • New Mexico
                • Smokin-It 3D
                  Weber Kettle with an SNS
                  Masterbuilt kettle that I call the $30 wonder grill
                  Bullet by Bull Grills gasser
                  Anova WiFi sous vide machine
                  Thermoworks Thermapen and Chef Alarm

                #11
                When your cook was referenced in another chuckie post, I had to come find it! Well done. Looks phenomenal!

                Comment

                • HouseHomey
                  Club Member
                  • May 2016
                  • 5424
                  • Huntington Beach, Ca. Surf City USA.
                  • Equipment
                    Primo Oval xl

                    Slow n Sear (two)
                    Drip n Griddle
                    22" Weber Kettle
                    26" Weber Kettle one touch
                    Blackstone 36” Pro Series
                    Sous vide machine
                    Kitchen Aid
                    Meat grinder
                    sausage stuffer
                    5 Crock Pots
                    Akootrimonts
                    Two chimneys (was 3 but rivets finally popped, down to 1)
                    cast iron pans,
                    Dutch ovens
                    Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                    The help and preferences
                    1 extra fridge and a deep chest freezer in the garage
                    KBB
                    FOGO
                    A 9 year old princess foster child
                    Patience and old patio furniture
                    "Baby Girl" The cat

                    Erik S.

                  #12
                  Nice write up. Looks fabulous.

                  Comment

                  • 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

                    #13
                    I will have to try that. Looks fantastic. Just got hungry again.

                    Comment

                    • fuzzydaddy
                      Charter Member
                      • Nov 2014
                      • 4970
                      • Winchester TN
                      • Hardware
                        Blackstone 36” Griddle.
                        Slow 'N Sear Deluxe Kamado & Kettle Grill.
                        Slow 'N Sear (1.0, Deluxe, 2.0).
                        DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                        Weber Chimney Starters (regular and compact).
                        Joule, Instant Accu Slim.
                        GrillGrates.
                        Maverick XR-50 [my favorite].
                        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                        Consumables / Favorites
                        KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                      #14
                      Thought I would share the chuck roast IT throughout the cook.

                      Running ~350 Pit.
                      10:30 039
                      11:30 133
                      12:30 177
                      13:30 196 when bark was pretty good.

                      Running 375 and drifting up to 390 with the chuck roast in the foil covered pan. While I was moving it to the pan the kettle temp rose about 25 degrees with all that oxygen getting to the Weber briquettes, which is what I wanted anyway.
                      14:00 207
                      14:30 210
                      15:15 210-211 before moving to the 170 oven.
                      Last edited by fuzzydaddy; July 29, 2018, 10:47 AM.

                      Comment

                      • richinlbrg
                        Founding Member
                        • Jul 2014
                        • 1879
                        • Leesburg, VA. (Northern, VA)
                        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

                        #15
                        GREAT write-up, fuzzydaddy ! Thank you - I'm going to try this on my next Chuck! Have you, or are you planning on trying this on a pork butt?

                        @fzxfoc , you mentioned new "recipe cards" - I've not heard of this. Can you enlighten me on this?

                        TIA

                        Comment


                        • richinlbrg
                          richinlbrg commented
                          Editing a comment
                          Thank you, ecowper - VERY cool! I'll be sure to check it out in a bit.

                          And thank you, fuzzydaddy !

                        • Stevo
                          Stevo commented
                          Editing a comment
                          Hey ecowper, where are these "recipe cards"? I couldn't find them on the main site. Just the usual recipes. THanks!

                        • ecowper
                          ecowper commented
                          Editing a comment
                          Stevo it's the yellow, outlined section that says XXX Recipe at the top of it.

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