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Chuck Roast on the Pit Barrel Cooker

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  • Deuce
    Former Member
    • Aug 2014
    • 227
    • Sulphur, Louisiana

    #16
    Excellent cook Pit Boss. Chuckies are one of my faves to cook on the PBC.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5049
      • Charlotte, NC

      #17
      Thank you Sir. We've had two very good meals off it so far.

      Comment

      • The Burn
        Founding Member
        • Jul 2014
        • 990
        • West Chester, PA
        • Gas Grill: NXR Tabletop/Portable Propane
          Charcoal: Weber Performer Silver (i.e., 22.5")
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          Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
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          Pellet: CampChef/Browning Deluxe PGP24LTD

          Thermometer: 2 Mavericks, Red backlit Thermapen
          Anova Wi-Fi Sous Vide

        #18
        Niiiiiice. I need to do a second go at some chucky.

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1351
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
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            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #19
          Looks great. Have one dry brining tonight for tomorrows smoke. How much cumin did you use?

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            1/2 tsp for a regular sized batch of BBBR. It's good. You'll thank me
        • Huskee
          Administrator
          • May 2014
          • 15573
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
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            • Brinkmann cabinet charcoal smoker (repurposed)

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            Accessories
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            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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            Beverages
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            • 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.

          #20
          To get this straight, you found the extra time to get it to 207 was enough time to forgo the cambro hold? I assume since chuckies are very fatty this was obviously perfectly safe in this scenario to avoid drying it out. I haven't done a "chuck roast" per se this way, but I have done roasts from the chuck this way, but next time I buy one it will get this treatment.

          You are right on how good pulled beef is though, and it only gets better as leftovers. Many uses too, best nachos I've ever had in my life was pulled beef nachos made at home.

          Also, sharp provolone?? Never heard of it, but I am intrigued as natural provolone (unsmoked) is my favorite cheese.

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5049
            • Charlotte, NC

            #21
            These actually did sit in the cambro a while. Thanks for pointing this out I updated the OP. The temp to 207*F was to get them tender. To get chuck to pull it has to spend time at or above 200*F, so it's not just about hitting 203*F. If I'd been using my Mak I would have dialed the temp down to 200*F and let the meat just render out the connective tissue, but since it was the PBC (not much temp control) I had to let it cook up to 207*F. There was likely a little bit of moisture loss but it wasn't enough to detract from the taste at all.

            Yeah, beef nachos are da bomb!

            Sharp Provolone is like Sharp Cheddar... Tastes like the regular variety but with a strong edge to it (lol I guess that's just another way of saying sharp). It worked very well with the no bun cheese-steaks.

            Comment


            • Guy
              Guy commented
              Editing a comment
              Do you guys have real cambro's or just coolers?

            • David Parrish
              David Parrish commented
              Editing a comment
              I just use a $30 cooler.
          • Huskee
            Administrator
            • May 2014
            • 15573
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • 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 X4 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
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              • 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.

            #22
            Gotcha. I will be looking for sharp provolone, I'm sure I've seen it but it never clicked that I should try it. I'm really in the mood for pulled beef but I have 2 chicken breasts that need cooked by Sat so I think that's on the menu for tonight. I still might make a trip to the store to see of beef is on sale while there's still time...

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3421
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              #23
              Can somebody give this man a BBQ medal?!

              Comment

              • Meathead
                Administrator
                • May 2014
                • 1464
                • Chicago area
                • Remember, no rules in the bedroom or kitchen
                  Meathead

                #24
                Effen gorgeous. I like chuck as much or better than brisket. Next time I expect an invite!

                Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9702
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #25
                Pit Boss you're my second hero next to Huskee...Well done my man

                Comment

                • Huskee
                  Administrator
                  • May 2014
                  • 15573
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Masterbuilt Gravity 560
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber 26" Original Kettle Premium (light blue)
                    • 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 X4 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.

                  #26
                  Ok, the community has spoken, you deserve this!

                  Click image for larger version

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                  Comment

                  • Ray
                    Ray
                    Charter Member
                    • Sep 2014
                    • 222
                    • Central IN
                    • ​Green Mountain Davy Crockett pellet grill/smoker
                      Weber Summit Gas grill
                      Masterbuilt 30" electric smoker
                      Maverick ET-733
                      Thermapen
                      ThemoPop thermometer
                      Favorite beer: Fuller's ESB
                      Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
                      Favorite wine: Cabernet Savignon, some Super Tuscans

                    #27
                    Well deserved indeed, Pit Boss! I'm gonna have to try a small chucky myself, soon.

                    Comment

                    • oldsteve
                      Former Member
                      • Oct 2014
                      • 190
                      • Citrus Heights, CA

                      #28
                      Hi Pit Boss! Just a quick question about your wonderful cook. When you foiled and put the chuckies on the grate, did you put the hanging rods back in, or leave them out? I just purchased a couple of them this morning at Costco and will be doing them tomorrow using your modified BBBR. If mine turn out half as good as yours, I'll be happy.

                      oldsteve

                      Comment

                      • David Parrish
                        Founding Member - Pit Boss Emeritus
                        • May 2014
                        • 5049
                        • Charlotte, NC

                        #29
                        Awwww Shucks fellas. Much appreciated!

                        @oldsteve - I left the rods in. If you leave them out the temps will climb. That's fine if you're trying to get the temps up, but I have plenty of time and was in no hurry.

                        Comment


                        • oldsteve
                          oldsteve commented
                          Editing a comment
                          Thanks Pit Boss for your quick response! I'll be leaving mine in also since you are the undisputed "King of Chuck".

                          oldsteve
                      • 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
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                          Grill Grates: five 17.375 sections (retired to storage)
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                          Grill Pinz
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                          Gokujo Boning and Fillet Knife
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                        #30
                        So how are you eating up the leftovers, Dave? More Philly cheesesteak sammies without the bun?

                        Kathryn

                        Comment

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