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.
Just before pulling
Pulled
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.
Just before pulling
Pulled
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