I forgot to mention, there were two big chunks in there, hickory and apple. Honestly, aside from not having to refuel, I've had better results with the Weber and the Smokenator. And I really want to like this thing.
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Chuck Roast on the Pit Barrel Cooker
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
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- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Jordan it sounds like you just need a little more practice. and I think your Pit temps may have run a little too hot. Keep on smokin!
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Charter Member
- Dec 2014
- 169
- Woodland Hills, CA
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PBC
Weber Performer
Rotisserie Ring
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Three Bricks
That's the thing. After trying to settle above 300, I foiled the holes and ran it around 245 until I wrapped it. I really don't get it. Similarly, the pork shoulder I did a couple of weeks ago didn't have much smoke flavor either.
I dry-brined both of them, and I noticed after the brining that the exterior of this roast had become a little hard in spots. I know you dry-brined yours for several days. Did this happen to you? I know I over-salted the pork shoulder, and I'm wondering if this has had some effect on the surface of the meat that makes it less likely to take on smoke.
And, back to temp issues, I run chicken really hot and still can't get crisp skin. I even stuck the last one under the broiler after it came out of the pit, but had to take it out when the rub started burning.
So, while I don't mind practicing anything, this is about as simple as a machine gets. So, unless it's my prep, I'm kind of at a loss.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7573
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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
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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
Jordan, when you hang the meat in the PBC, has it come directly from the refrigerator? You probably know this, but cold meat absorbs smoke better according to Dr. Blonder.
When I smoked that (most recent) 10lbs of chuck roasts on my PBC, I also dry brined for almost 5 days, without a single dry or hard spot showing on the 4 roasts before adding the olive oil/rub to them just before putting on the smoker. Like Dave, I couldn't smoke them when I had planned, and since I knew he had gone as long as 5 days dry brining, I figured I had a proven acceptable window of time. I wrap the dry-brined meat well in a plastic bag or in a covered tray/pan while in the fridge doing its dry brining thing (Except for chicken whose skin I let dry out in the fridge as the bird sits, uncovered, for 24 hours or so if possible).
Also, my PBC rarely settles in at 300+ degrees. I have to babysit it a lot to get it to run that hot for a long time.
KathrynLast edited by fzxdoc; February 8, 2015, 01:22 PM.
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No special software, Guy. I write up a summary of each cook (with photos if I took any) in Microsoft Word. I also keep a cooking log in real time during the cook. I clip the log and my summary together and file by type of meat. It beats trying to keep all that info in my head! It also helps when I want to refine a technique for a future cook.
Have fun cooking that chuckie today! Let us know how it turns out.
Kathryn
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Charter Member
- Dec 2014
- 169
- Woodland Hills, CA
-
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Thanks, Katherine. I generally go from the fridge to the smoker. There may be a couple of minutes lag time if I'm having trouble getting my act together, but, no, I'm not a bring it to room temp. first kind of guy.
Next time I'll wrap it while brining. I do this with pork butt, so I'll make a point with all roast-type meats from now on. I'm sure this will help with the spots that appeared dried out. The smoke flavor, not surprisingly, was more pronounced in the leftovers I used in tacos last night. Does anyone know what accounts for this phenomenon?
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-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7573
-
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
Dunno the answer to that, Jordan, but it's good you got that smoky flavor going for you!
When I'm busy cooking, I seldom can appreciate the flavors of the meal when I sit down to it, especially when entertaining. I think there is too much whirring in my brain at the time. For that reason, I love leftovers, especially those from PBC cooks!
Kathryn
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-
Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Moderator
- Nov 2014
- 13941
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Grills/Smokers/Fryers
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Guy I never let my fire get that hot in my PBC. I usually throw the lit coals in and close the lid. I use the snake method going around the fire basket. I leave the middle open to dump my chimney coals into. I put the smoking wood on top of the charcoal snake and a big chunk in the middle where the lit coals go. I wish I could up load a picture of it. But it won't let me load anything.
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I have one small chucky on my WSM now. Started at 8:00 am. Time now is 1:40 pm. Internal temp is 162 deg. F external is 279 deg F. now. Has been around 240 - 255 deg F. most of the cook. I am assume I should wrap around 165 -170 deg F. Planning to take it to 200 plus.Last edited by Guy; February 22, 2015, 01:43 PM.
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Guy, I let my chuckies stay in the (first) stall around 2 hours (it took an 1.5 hours or so to get to the stall, then I let them stay in the stall for 2 hours , and one of them still didn't get above 160. I figured by then I might be drying them out to much, so I wrapped. The temp range of those 4 chuckies was about 160-180 deg F before I wrapped. Just to let you know.
I'm always confused about exactly to let a hunk of meat stay in the stall, because after a while if it doesn't get to the temp you want (or more specifically to the bark you want), I would think that you're just pushing out too much moisture. So for now, I record the length of the stalls that I have for each cut of meat and try to correlate that to how juicy the final product is.
I hope to see photos of your chuckie when it is finished. You've got some good eating ahead!
KathrynLast edited by fzxdoc; February 22, 2015, 01:55 PM.
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I wouldn't worry too much about moisture loss. By definition, the stall is water evaporating from the meat, so if the meat is stalling you know you still have moisture reaching the surface of the meat and evaporating.
You're going to find the pulled chuck has a lot of "moisture" from the melted collagen. It'll have a little less water moisture, but will have plenty of moisture from the melted collagen (and it'll still have water moisture too).
If the chuck has a good color and bark, go ahead and wrap. Don't worry about the stall unless time isn't on your side. I personally like to cook through the stall if I have time because I like the bark.
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-
Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Guy you can push through the stall if you like and get them nice and barked up. Or you can wrap and skip the stall to save time. Win either way
Be prepared to keep them above 200 for a while. When the meat pulls you know its done.
If you'd rather chop it you don't have to cook quite as long.
Comment
-
Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
I don't wrap pulled pork, but I do wrap brisket and chuck roast.
Once the meat hits 200F bring your pit temp down to low 200s if you can. That'll give the collagen time to melt and you can finish at a lower internal temp (IT). Ideally I like to finish in the 203F to 205F IT range but chuckies sometimes don't want to pull and you have to cook them to a higher internal temp. The hotter your pit, the higher your IT will be before the meat pulls.
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7573
-
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
Thanks, Dave, for your insights. They make a lot of sense.
On my first briskets on the PBC, one went in to a 6+ hour stall and the other went in to a 10+ hour stall (!)which caused me to wonder when a stall becomes counterproductive.
I posed this exact question in another topic (When does the stall become counterproductive?) and Dr. Blonder responded:
If you wrap at 150F (and many competition winning pit masters foil at this point), the meat still contains around half the juice - see the graphs at the bottom of http://www.genuineideas.com/ArticlesIndex/fatcap.html Which is why the meat is swimming in jus in the texas crutch. So you braise the meat into tenderness. But wash off much of the smoke flavor and soften the bark. Turns out bark and smoke flavor doesn't win contests these days- some interesting comments here:
I like clean smoke flavor and bite-through bark, so I place my brisket in a foil tray at 170F. But (depending on the meat and the alignment of the stars) you can tray the meat at 160F, throw a little water in the bottom of the tray to add humidity, and find a compromise that works for you.
And while I smoke through the winter, the days are short and so I will finish the meat (in the tray) in the oven when the wind is blowing and the sun below the horizon.
That's why I like to shoot for 160-170 deg F if I can get there.
Kathryn
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