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.
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Chuck Roast on the Pit Barrel Cooker
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7577
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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.
KathrynLast edited by fzxdoc; September 2, 2017, 02:22 PM.
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Originally posted by JCinPA View PostDayum! 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!
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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.
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.
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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.
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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"!
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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.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7577
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7577
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
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