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Chuck Roast on the Pit Barrel Cooker

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  • Guy
    Guy
    Former Member
    • Oct 2014
    • 366
    • Niceville, Florida

    #61
    Got her wrapped at 171 deg F. temp and back on the WSM. External temp at 288 deg F. because of opening the smoker and getting bigger draft. Waiting for it to settle down. Forgot to take pictures because being in a hurry and discussing a remodeling job with my DW. LOL
    Been cooking for 7 hours.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4905
      • Charlotte, NC

      #62
      Kathryn Dr B knows his stuff for sure. I don't think it's contradictory, either. More like personal preference.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Dave, I left a comment here and saw it later on, so I know it posted. It's gone now.
        Anyway, I just wrote a note to say that I completely agree--I think your and Dr. B's comments dovetail nicely because each of you has an excellent reason for your preference. I learned a lot from both comments.

        Kathryn

      • David Parrish
        David Parrish commented
        Editing a comment
        there's an art to barbecue. You should just make sure you understand the science first. Not saying that to you really... It just sound purty smart about right now.

        I'm not sure what happened to your first comment. I didn't see it.
    • Guy
      Guy
      Former Member
      • Oct 2014
      • 366
      • Niceville, Florida

      #63
      I am sitting at an IT of 207 deg F. And my ET is dropping to 225 deg F. Gonna wait
      Last edited by Guy; February 22, 2015, 05:30 PM.

      Comment

      • Guy
        Guy
        Former Member
        • Oct 2014
        • 366
        • Niceville, Florida

        #64
        The ET is still dropping hopefully to stabilize at 200 deg F. IT is 207 how long do I leave it?

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5406
          • 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, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
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            Cast Iron Griddle
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            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
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            Fireboard Gear:
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            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 (to pair with Fireboard Fan Driver Cable)
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            Thermoworks Gear:
            Thermapen MK5 (pink)
            Thermapen MK4 (pink too)
            Thermoworks MK5 orange
            Temp Test 2 Smart Thermometer
            Extra Big and Loud Timer
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            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum 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

          #65
          Guy, I took mine off at 207 for some of the chuckies and 209 for others (I did 4 chuckies at once). The meat temp sat for 2 hours between 202 and 207 (a second stall).

          If the chuckie is probe-tender, then perhaps you'd want to take it off and put it in a faux cambro/low oven for a couple of hours?

          When I put mine in the warming oven, it was probe tender. I unwrapped it to stop the carryover cooking and wrapped it tightly in two more layers of heavy duty foil. I poured the jus in with it before I foiled. Then I let it sit in the warming oven at 150 deg F for 2 hours (the meat temp stabilized at 157 deg F). When I unwrapped it after two hours it was falling-apart tender. That was a major meat moment for me. I ate nearly as much as I served my guests, I think. I couldn't help snacking on it as I was pulling it!

          Kathryn

          Comment

          • Guy
            Guy
            Former Member
            • Oct 2014
            • 366
            • Niceville, Florida

            #66
            Kathryn, you have been a tremendous help in this cook. You too Boss. Right now it is in the cambro (entered at 207 deg F. IT) now at 196 deg F. IT. It has been in there an hour now.
            I am going to wait a little longer and eat the damn thing.
            Last edited by Guy; February 22, 2015, 06:01 PM.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Well? How'd it go Guy?
          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 4905
            • Charlotte, NC

            #67
            Guy you can eat it at any time now. If it doesn't pull just slice or chop. Let us know what you think!

            Comment

            • Guy
              Guy
              Former Member
              • Oct 2014
              • 366
              • Niceville, Florida

              #68
              Well guys since this was my first cook with a Chuck I guess I should be happy. The bark was great and the meat was tender and pulled easily. But I was kind of disappointed in the flavor and it was a tad dry. A couple of things may have happened. To start, my chuck did not have the near marbling that Boss' had. I don't think I had enough apple smoke. No, I am sure I did not. I did use the BBBR with the cummin. I was only able to dry brine for 24 hours instead of days like Boss and Kathryn. However and of course my wife thought is was good especially the bark. So I guess I will be getting more practice. With everyone's advice I know I will get it right.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5406
                • 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, DnG, andLarge Charcoal Basket, for WSCGC
                  SnS for 22" Kettle
                  Elevated SS Rack for WSCGC
                  SS Rack for DnG
                  Cast Iron Griddle
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Gear:
                  Extreme BBQ Thermometer Package
                  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 (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Gear:
                  Thermapen MK5 (pink)
                  Thermapen MK4 (pink too)
                  Thermoworks MK5 orange
                  Temp Test 2 Smart Thermometer
                  Extra Big and Loud Timer
                  Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum 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

                #69
                It sounds as though you did great, Guy. We're always our own worst critics. I say if your wife liked it, then it had to be good!

                FWIW, I didn't dry brine for 5 days on purpose, it just worked out that way. I had originally planned on dry brining for 24 hours or so, but life got in the way of my planned cook and the soonest I could do it resulted in a 5-day dry brine.

                The nice thing is that you've got some experience with it now and know what to expect and what you want to change. For sure my second chuckie cook was head and shoulders over the first one. I bet the same will happen to you.

                Kathryn

                Comment

                • Huskee
                  Administrator
                  • May 2014
                  • 15456
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

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                  #70
                  Guy look at the bright side, you're getting experience. You know how much smoke you like, you know if you liek the rub or not, heavy bark, light bark, etc. Pit Boss suggested to me to take the meat up over 203, to say 207, 209, and then keep it help over 200 for a while, instead of just going straight to a faux cambro like you would for a pork butt. This technique worked for me. Not saying your way was not correct, it was! You could've just had a meatier hunk of chuck. I have had some pork butts get dry and some anything but dry. It's all one cook at a time!

                  If it's any consolation, my last few burger cooks were less than stellar, followign the same techniques I've used forever, it just happens. Since this is your first, you are MILES ahead of the average Joe w/o the good info and support of this community here.

                  Comment

                  • David Parrish
                    Founding Member - Pit Boss Emeritus
                    • May 2014
                    • 4905
                    • Charlotte, NC

                    #71
                    Guy it sounds successful to me if the wife liked it. Like Kathryn said we are our own worst critics.

                    If it pulled you know u cooked it enough at least. Did you poor liquids back onto the meat?

                    Comment


                    • Guy
                      Guy commented
                      Editing a comment
                      Boss I was going to but there was no liquid. Or not enough to pour.

                      Listening to all of my mentors (whom I appreciate very much) here I am pretty sure I did not leave it at the 200 deg F range long enough before putting in the faux cambro. You are all correct in saying I have more experience now about a lot of things including controlling my temps on the WSM. I know how to do pretty nice bark now. One other thing that may have happened is when my temps were around 280 deg F I was always trying to get it back down to 225 -250. I would think this caused a longer cooking time to even get to 200 deg F. If I had left it alone I may have gotten to 200 quicker and let it stay longer in the range. I was running out of time at the end.

                      Ya'll are right though about most of us being our own worst critic. But if we reached perfection every time what would be the challenge? I know I would get bored and find something else to do.
                  • Breadhead
                    Banned Former Member
                    • Jul 2014
                    • 0

                    #72
                    Having watched everyone's interest in smoking chuck roasts I decided I've got to see what everyone is so excited about. I bought a 2.51lb chuckie. I was going to smoke it last weekend with my 3 racks of Last Meal ribs but then I started asking questions from my fellow Pit members. I knew what I was going to do wasn't the right thing. So I decided to put it off and do it right. Having never tried BBBR before I decided I must mix some of that up. Then seeing Erneast's/Huskee's (I forget which) post about adding 1/2 teaspoon of cumin I threw that in with it. I dry brined it with salt in the fridge overnight and I left it in the fridge until right before I applied some EVOO and the BBBR because of Dr B said about getting a good smoke ring. I put it on the Big Green Egg at 11:00am. It's now 6:14pm PST and after a 2 hour stall the meat is at 197°F - no wrap for me. I want all the bark I can get. It looks and smell good so far. 3 neighbors have commented about the smell. This is what it looked like after 5 hours... I'll post addictional picture when the cook is done.
                    Last edited by Breadhead; June 11, 2015, 07:23 PM.

                    Comment


                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      Just for the record, the 1/2 tsp of Cumin is all Pit Boss. Check the original post in this thread.

                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      @Pit Boss

                      Duly noted... I give credit where credit is due. I got squirrelly with the cumin jar... I might have put in a tablespoon.😋

                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      Wartface I bet it's still awesome. I've found cumin has an overpowering smell in any rub while it's in the jar, but it's effects blend into the overall taste quite well once it's slow cooked on the meat for 10+ hours.
                  • Breadhead
                    Banned Former Member
                    • Jul 2014
                    • 0

                    #73
                    The cook took 9 hours in the Large BGE. The DigiQ Dx2 and the Maverick ET 735 did their thing, differently. For the first hour there was as much as 21° difference in temp readings. After 2 hours it was down to 10°. After 5 hours they were within 2°. They were side by side. I have no idea why that happens.

                    I like smoked Chuck roast... I like BBBR. Now I understand why you guys have been going on and on about this inexpensive chunk of meat. I get it!

                    Comment


                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      That's how it's done!

                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      @Pit Boss... You made so tempting I had to try it. Thanks for posting this fine thread.

                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      Glad you liked! It's our duty as good club members to spread the word on chopped/pulled chuck roast. It makes a mighty fine meal.
                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5406
                    • 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, DnG, andLarge Charcoal Basket, for WSCGC
                      SnS for 22" Kettle
                      Elevated SS Rack for WSCGC
                      SS Rack for DnG
                      Cast Iron Griddle
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles
                      Steelmade Griddle for Summit gas grill

                      Fireboard Gear:
                      Extreme BBQ Thermometer Package
                      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 (to pair with Fireboard Fan Driver Cable)
                      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Gear:
                      Thermapen MK5 (pink)
                      Thermapen MK4 (pink too)
                      Thermoworks MK5 orange
                      Temp Test 2 Smart Thermometer
                      Extra Big and Loud Timer
                      Timestick Trio
                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum 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

                    #74
                    Congrats on that chuckie cook, Wartface ! You'll be hooked for sure now. I'm still planning on making Huskee 's lasagna recipe with leftover smoked chuck, the next time I do a chuckie cook. It's great in so many recipes--tacos, Philly cheesesteaks, chili, etc.

                    Kathryn

                    Comment

                    • DeusDingo
                      Founding Member
                      • Jul 2014
                      • 1156
                      • Madison, WI
                      • Weber Q320 grill
                        Camp Chef Smoke Vault 24 Propane Smoker
                        Maverick and thermo Pen thermometers

                      #75
                      i loved this post. i think it should be pinned for anybody who wants to make pulled beef. believe it or not when i first started doing Q i didn't even know pulled beef was a thing. ahh the ignorance...

                      Comment


                      • David Parrish
                        David Parrish commented
                        Editing a comment
                        I agree Sir. Pinned!

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                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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