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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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
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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
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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.Comment
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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 FilesComment
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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.Comment
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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.
KathrynComment
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