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Chuck Roast on the Pit Barrel Cooker

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  • rototiller78
    Charter Member
    • Jan 2015
    • 123
    • Grills/Smokers
      • Portable Kitchen Grill (AmazingRibs Special)
      • Pit Barrel Cooker
      • GMG Davy Crockett

      Tools
      • Masterbuilt 2 oz. Marinade Injector
      • Maverick ET 732
      • Thermoworks Thermopop Thermometer (Green)
      • Bear Claws (White)

    After seeing this post I had to give Chuck roast a try & @ my local grocery store they just happened to have Chuck roast bogo free. Nothing like getting $50 of meat for $25. Know what I'm smoking this weekend.

    Comment


    • EdF
      EdF commented
      Editing a comment
      We will be waiting to see your accomplishment!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Great deal! Mine are usually $4 to $5 a pound but recently Publix had a bogo and I should have stocked up.
  • Butchman
    Club Member
    • Mar 2017
    • 510
    • Estero, FL

    I'm going to hang a couple of these with a whole prime packer tomorrow in th PBC. Tomorrow will be college football and low and slow day!

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5391
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        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 Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 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 Gear:
        Thermapen MK5 (pink)
        Thermapen MK4 (pink too)
        Thermoworks MK5 orange
        Temp Test 2 Smart Thermometer
        Extra Big and Loud Timer
        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 Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      Butchman Let us know how it turns out. Sounds like a fun cook.

      Kathryn

      Comment

      • Mudkat
        Club Member
        • Feb 2017
        • 2088
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        This went right to my bookmarks! Incredible!

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          You won't regret smoking a couple of chuckies, Mudkat . Make 'em soon!

          Kathryn

        • Mudkat
          Mudkat commented
          Editing a comment
          Roger that!
      • Mr_Plow757
        Former Member
        • Feb 2017
        • 13

        I'm sorry but didn't read through the entire comments but wanted to ask at what temp did you smoke the chucks? You said peak temp of 425°. I have an offset smoker, should I smoke at 225°?

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5391
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


            Adrenaline BBQ Company Gear:
            SnS, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
            SS Rack for DnG
            Cast Iron Griddle
            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 Gear:
            Extreme BBQ Thermometer Package
            Additional control unit
            Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 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 Gear:
            Thermapen MK5 (pink)
            Thermapen MK4 (pink too)
            Thermoworks MK5 orange
            Temp Test 2 Smart Thermometer
            Extra Big and Loud Timer
            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 Series:
            8" Chef Knife
            6" Chef's Knife
            Gokujo Boning and Fillet Knife
            3 1/2 inch Paring Knife

          Oh gosh, Mr_Plow757 , I'd never smoke a chuck that high (at 425)! Use the same smoking temps you always use for brisket, I'd say, 225 to 285 or so depending on your smoker.

          Some offset smoker folks may want to comment.

          I have a Pit Barrel Cooker which runs hotter, so I smoke my chuckies at 250 to 280 usually.

          Just follow the method in the first two posts of this topic and you'll be good to go.

          Kathryn
          Last edited by fzxdoc; September 2, 2017, 02:22 PM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Agree, offset or otherwise. My personal preference is 225-240 in my offset and other non-PBC cookers, but nothing wrong with a bit higher either.
        • JCinPA
          Former Member
          • Aug 2017
          • 63
          • Chicago & Philadelphia (split)

          Dayum! Old thread but just saw it because it was bumped. That photo of the meat with the peppers, onions & cheese was a religious experience, I think I heard angels singing! Dave, your Slow 'n Sear and the BBC are revitalizing my interest in outdoor cooking. Two amazing products!
          Attached Files

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Hallelujah!
        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5049
          • Charlotte, NC

          Originally posted by JCinPA View Post
          Dayum! Old thread but just saw it because it was bumped. That photo of the meat with the peppers, onions & cheese was a religious experience, I think I heard angels singing! Dave, your Slow 'n Sear and the BBC are revitalizing my interest in outdoor cooking. Two amazing products!
          Thank ya! Much appreciated

          Comment

          • N227GB
            Club Member
            • Feb 2018
            • 351
            • Fort Myers, FL
            • ...

            I want to thank everyone for contributing to this thread.

            I've been doing briskets for 20 years but probably never again. Chuck roasts are better IMO because -
            • They're smaller than a brisket. This means more surface area for bark.
            • Chuckies tend to sag as they cook while hanging in the PBC. More surface area again.
            • Lots of marbling, lots of moisture. Each chuckie had about three tablespoons of liquid in the foil when I unwrapped them after pulling out of the faux cambro. I've always felt that having to add some kind of liquid after wrapping brisket was a necessary evil. I don't want the meat to taste like soda, beer or fruit juice, and beef broth is just adding more salt to something already brined.
            • Chucks seem more resilient to things not going as planned, not unlike pork butts. After I wrapped them and put the second one on the grate in the PBCjr I realized I was tight on space. I was getting probe temps that I knew were wrong so after a few tries I gave up trying to reinsert the probe and winged it for about another 20-30 minutes. I was going to shoot for 210 and must've been pretty close. Brisket, on the other hand, does not like getting wedged up against the inside of a PBCjr.
            • $3.99 a pound.
            Of note for PBCjr owners- chuckies while cooking when hung will sag due to the marbling. If you're doing two at a time be sure to wrap them tightly. After you wrap them at 170 and put them back in on the grate, you may find yourself tight on space and have a tough time with the probe. You could wrap them with butchers twine or silicone bands before the cook, but I wouldn't want to give up the nooks and crannies that develop.

            I got distracted during the lighting process. I follow the procedure in the stickied thread in the PBC forum (I pull 20 briquettes for the chimney since I have a PBCjr), but I let the coals in the chimney get too far along. They did light the other coals but it turned out I had to add more KBB during the stall. That ramped up the heat to over 300. A stunt like that would mess up a brisket, but chuckies can take it as you can see below.

            Look at that moisture before wrapping!




            Look at all those nooks and crannies for bark and smoke to hide out.




            For killer smoke rings I always put the meat in the freezer for 30 minutes right before going into the cooker.




            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Glorious!

            • JeffJ
              JeffJ commented
              Editing a comment
              I do chuckies over brisket almost all of the time for all of the reasons you mentioned. Doing one tomorrow for no-holds barred chili for the Michigan/Indiana tailgate. Absolutely yes regarding putting them into the cooker really cold - partially frozen.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Gorgeous. That Lil' PBC turns out some great food, from the looks of it.

              Kathryn
          • HawkerXP
            Club Member
            • Jul 2016
            • 6318
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            Oh my. We are headed to Marco (polo) Island in December. I will be sniffing around for your next chuckie cook! Sweet!! N227GB

            Comment


            • N227GB
              N227GB commented
              Editing a comment
              Perfect time of the year for a visit!
          • N227GB
            Club Member
            • Feb 2018
            • 351
            • Fort Myers, FL
            • ...

            Thanks all!

            Something else I noticed. Since I had to add more KBB during the stall, I knew I would end with a bit of a charcoal smoke taste. I was slicing up the chuckies around 2-3 in the afternoon, nibbling as I went along. After a few hours, there was a definite aftertaste of KBB. Not unpleasant, but I prefer wood chunks and meat drippings for the smoke.

            Wasn't hungry for a big dinner, so had some leftover chicken chili to avoid that "over-cued" sensation from spending all morning around the cook.

            Warmed up a slice this morning and it was just as good as I expected, but no charcoal aftertaste. I guess the other flavors won out overnight because the charcoal smoke was not present very long in term of the whole cook.

            Comment


            • BourBonQ
              BourBonQ commented
              Editing a comment
              What was your overall cook time, and do you know what your predominant cooking temps were other than the high starting temp and the 300+ when you added KBB?

              Great looking results, and I love a good "throwback thread resurrection"!

            • N227GB
              N227GB commented
              Editing a comment
              Cook time was about 5+ hours. I think the temp spike speeded things along. Cooker temp was around 260, but I know that temp can vary in different parts of the barrel. I usually drape the probe about 6 inches below the rebar in the center.
          • fzxdoc
            Founding Member
            • Jul 2014
            • 5391
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks), named Pretty Baby
              Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
              Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
              Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


              Adrenaline BBQ Company Gear:
              SnS, DnG, andLarge Charcoal Basket, for WSCGC
              SnS for 22" Kettle
              Elevated SS Rack for WSCGC
              SS Rack for DnG
              Cast Iron Griddle
              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 Gear:
              Extreme BBQ Thermometer Package
              Additional control unit
              Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 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 Gear:
              Thermapen MK5 (pink)
              Thermapen MK4 (pink too)
              Thermoworks MK5 orange
              Temp Test 2 Smart Thermometer
              Extra Big and Loud Timer
              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 Series:
              8" Chef Knife
              6" Chef's Knife
              Gokujo Boning and Fillet Knife
              3 1/2 inch Paring Knife

            Did you add the KBB cold to the hot fire? When I add coals to my PBC, I always add hot from a chimney. You get that KBB taste when coals are not hot enough, I've noticed.

            Kathryn

            Comment


            • N227GB
              N227GB commented
              Editing a comment
              I added one by one right out of the Kaddy, using a pair of long-handled tongs so they wouldn't bounce around and kick up ash. But that's a great idea if this happens in the future! Just grab 'em out of the hot chimney.
          • HawkerXP
            Club Member
            • Jul 2016
            • 6318
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            I've got two chuckies in brine ready for a Saturday cook. ABCBBQ Dave

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5391
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks), named Pretty Baby
                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                Adrenaline BBQ Company Gear:
                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                SnS for 22" Kettle
                Elevated SS Rack for WSCGC
                SS Rack for DnG
                Cast Iron Griddle
                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 Gear:
                Extreme BBQ Thermometer Package
                Additional control unit
                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 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 Gear:
                Thermapen MK5 (pink)
                Thermapen MK4 (pink too)
                Thermoworks MK5 orange
                Temp Test 2 Smart Thermometer
                Extra Big and Loud Timer
                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 Series:
                8" Chef Knife
                6" Chef's Knife
                Gokujo Boning and Fillet Knife
                3 1/2 inch Paring Knife

              Let us know how they turn out, HawkerXP . Dave's method posted in the first posts of this topic is foolproof.

              Kathryn

              Comment


              • HawkerXP
                HawkerXP commented
                Editing a comment
                Agreed. That is why I bumped this post. Some chuckie talk going around and this will work on any cooker!
            • HawkerXP
              Club Member
              • Jul 2016
              • 6318
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              Click image for larger version

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ID:	743308fzxdoc In the barrel!

              Comment


              • Mudkat
                Mudkat commented
                Editing a comment
                Love that last pic! Enjoy 'em.

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            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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