Chuck Roast on the Pit Barrel Cooker

[HawkerXP]

Agreed. That is why I bumped this post. Some chuckie talk going around and this will work on any cooker!

[Mudkat]

Love that last pic! Enjoy 'em.

[fzxdoc]

What a perfect shot of the PBC in action, HawkerXP . Enjoy that cook!

K.

[HawkerXP]

fzxdoc In the barrel!

[fzxdoc]

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

Kathryn

[HawkerXP]

I've got two chuckies in brine ready for a Saturday cook. David Parrish

[N227GB]

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.

[N227GB]

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]

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

[BourBonQ]

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]

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.

[N227GB]

Perfect time of the year for a visit!

[fzxdoc]

Gorgeous. That Lil' PBC turns out some great food, from the looks of it.

Kathryn

[JeffJ]

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.

[Henrik]

Glorious!