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Chuck Roast on the Pit Barrel Cooker

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  • barney
    Former Member
    • May 2015
    • 74
    • Kyle, Republic of Texas

    #76
    Just in time. Wife &I are trying a meat market near our home. Stopped by yesterday and bought a chuckie. Been dry brining since then & plan on smoking it tomorrow on the kettle/SnS setup.

    Comment

    • Tim E
      Charter Member
      • Apr 2015
      • 146
      • Western Washington, Sea Level
      • EQUIPMENT:
        Pit Barrel Cooker V2
        Weber Jumbo Joe
        Weber Performer (blue) with SNS
        Broil King Baron 4-burner LP
        Anova Precision WIFI Sous Vide
        Auber PID

        GrillGrates: (5) 17.375 sections
        Grill Grate/Mav ET-732 Thermometer
        ThermoPop Thermometer
        Thermapen

        Grill Beast BBQ Grilling Cooking Gloves
        Kingsford Original

        BEER: Reds, Scotch Ale
        WINE: Most, prefer Cab's
        WHISKEY: With 1 ice cube

      #77
      My wife just picked up some round eye roast from Costco recently and I have been wanting to try pulled beef on the PBC, like has been done by others on this thread. I understand that people are using chuck roast. Curious if my cut is too lean for this cooking method? If so, any recommendations on the best way to 'que this cut?
      Thanks!

      Comment

      • 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
          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:
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          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

        #78
        It might be too lean, Tim E . Only you can tell. The nice thing about a chuckie is that you can see how much marbling is in the meat. When that marbling renders and/or gelatinizes, you've got some great pulled beef in your very near future.

        If your round cut has a lot of marbling, then I'd say go for it!

        When I've done eye of round, it's been as a roast, sliced really thin, and topped with mucho horseradish.

        Kathryn

        Comment


        • Tim E
          Tim E commented
          Editing a comment
          Thank you. It didn't seem like enough marbling for the pulled beef. I did it as an oven roast, took to 135 and sliced thin. Made some great sandwiches. Thanks for the suggestion. I'll keep my eye out for a nicely marbled chuck for the PBC pulled beef.
      • JohnF
        Former Member
        • May 2015
        • 164
        • NoCal

        #79
        I applied the BBBR to the chuckies with a coating of EVOO to help the rub adhere"

        What is EVOO? TIA

        John

        Comment

        • gcdmd
          Charter Member
          • Sep 2014
          • 1121
          • The Republic of Texas

          #80
          Extra Virgin Olive Oil

          Comment


          • Munch
            Munch commented
            Editing a comment
            It's a Rachael Rayism
        • Jay in Ames
          Club Member
          • Jul 2015
          • 12
          • My Toys:
            Pit Barrel Cooker
            Offset smoker
            gas grill
            Weber Kettle
            Maverick Thermometer
            Thermapen

          #81
          Cooking one of these right now. It looks amazing, just wrapped it at 165. Still can't believe the hooks work so well in the PBC, it's hard to get used to.

          Comment

          • 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
              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

            #82
            Usually I double serial hook meats that weigh more than a couple of pounds when I hang them in the PBC. By double serial hook, I mean I hook a hook lower in the meat first and then slide a second hook through the first's hook before hooking the meat with the second hook as well. I do this a couple of inches in on each edge of the meat, 4 hooks total. For ribs, I serial-hook 2 hooks only. It's sort of like what Noah does in the Brisket video.

            There's a lot of peace of mind in using double serial hooks in the PBC.

            Kathryn
            Last edited by fzxdoc; August 31, 2015, 06:27 AM.

            Comment

            • Tim E
              Charter Member
              • Apr 2015
              • 146
              • Western Washington, Sea Level
              • EQUIPMENT:
                Pit Barrel Cooker V2
                Weber Jumbo Joe
                Weber Performer (blue) with SNS
                Broil King Baron 4-burner LP
                Anova Precision WIFI Sous Vide
                Auber PID

                GrillGrates: (5) 17.375 sections
                Grill Grate/Mav ET-732 Thermometer
                ThermoPop Thermometer
                Thermapen

                Grill Beast BBQ Grilling Cooking Gloves
                Kingsford Original

                BEER: Reds, Scotch Ale
                WINE: Most, prefer Cab's
                WHISKEY: With 1 ice cube

              #83
              Finally gave this a go. Picked up about 5 lbs of chuck roast at Costco, they pretty well looked like Pitboss' OP pictures.
              Dry brined for 6 days, rubbed with EVOO and BBBR w/ cumin 24 hrs prior to smoke.
              9 hr cook on the PBC With an average PT of 260. Wrapped and put to the grate at 161 IT. Finish IT of 209. Pulled easy. Added the crutch juices back in.
              Had some philly sandwiches. Unbelievable!! So good!
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              Last edited by Tim E; September 20, 2015, 07:31 PM.

              Comment

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

                #84
                Tim E wait for it....











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                Comment


                • Tim E
                  Tim E commented
                  Editing a comment
                  Thank you! All the advice in this sticky was fool-proof!!

                • Del
                  Del commented
                  Editing a comment
                  Thank you for this sticky-thread. I am looking for ideas to try in my new PBC, and Dear Wife is soooo happy to discover that I can make beef roast for her!

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  She's gonna love it!
              • 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
                  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

                #85
                Congrats, Tim, on a perfect chuckie cook! You're making me hungry...

                Kathryn

                Comment

                • gardenfish
                  Club Member
                  • Jul 2015
                  • 168
                  • Phoenix, Az.
                  • 2002 Weber Green Performer
                    2015 22.5" WMS
                    Old Char Broil 2 burner
                    10" Deep Lodge cast iron

                    733 Maverick Black
                    733 Maverick Copper w/Meathead magnet
                    Purple Thermapen

                    Weber chimney
                    Cheap smaller chimney

                  #86
                  Just picked up 2 more 3" thick chuck roasts. They look awesome. Going to make them either sat or sun. Im going to salt them in a minute. I am going to use the BBBR, 225°, hickory, cherry, mesquite and this time going to add coffee to the rub as has been suggested. I have already added the cumin as Pit Boss has recommended. The first two came out awesome and I expect these to be awesome as well. I'll post pics when the cook is on.

                  Rick Click image for larger version

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                  Last edited by gardenfish; September 25, 2015, 04:47 PM. Reason: Added picture

                  Comment

                  • gardenfish
                    Club Member
                    • Jul 2015
                    • 168
                    • Phoenix, Az.
                    • 2002 Weber Green Performer
                      2015 22.5" WMS
                      Old Char Broil 2 burner
                      10" Deep Lodge cast iron

                      733 Maverick Black
                      733 Maverick Copper w/Meathead magnet
                      Purple Thermapen

                      Weber chimney
                      Cheap smaller chimney

                    #87
                    The chucks are smoking......one 4.1lb. and the other 4.6lbs.........right now 142° and 149°........hickory, apple, mesquite.

                    Comment

                    • gardenfish
                      Club Member
                      • Jul 2015
                      • 168
                      • Phoenix, Az.
                      • 2002 Weber Green Performer
                        2015 22.5" WMS
                        Old Char Broil 2 burner
                        10" Deep Lodge cast iron

                        733 Maverick Black
                        733 Maverick Copper w/Meathead magnet
                        Purple Thermapen

                        Weber chimney
                        Cheap smaller chimney

                      #88
                      Pit Boss Question on the chuckies. I think from all I have read that 207°, which I did on the last two, and then cambro or holding at that temp for an hour or two or three makes for fantastic pulled beef.

                      If I wanted to have a nice tender piece for slicing or to use for a chili that would hold together a little better would I stop at a lesser temp like 200-202° and hold in cambro as stated or not. Or would I cook to 207° and no cambro to get a firmer piece,
                      Last edited by gardenfish; September 27, 2015, 12:06 PM.

                      Comment

                      • gardenfish
                        Club Member
                        • Jul 2015
                        • 168
                        • Phoenix, Az.
                        • 2002 Weber Green Performer
                          2015 22.5" WMS
                          Old Char Broil 2 burner
                          10" Deep Lodge cast iron

                          733 Maverick Black
                          733 Maverick Copper w/Meathead magnet
                          Purple Thermapen

                          Weber chimney
                          Cheap smaller chimney

                        #89
                        Pulled at 160°-168° for wrapping.


                        Click image for larger version

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                        Comment


                        • gardenfish
                          gardenfish commented
                          Editing a comment
                          #1 pulled at 207° put in the oven turned on at 200°.Second one is at 196°.

                        • David Parrish
                          David Parrish commented
                          Editing a comment
                          Those look awesome. If you want to slice versus pulling you just take them off sooner. I've found they slice well between 190F and 203F... after that they are more in the "pulling" territory.
                      • Barnesdh
                        Club Member
                        • Dec 2015
                        • 3
                        • Cincinnati, Ohio

                        #90
                        Zowee...this thread makes me so hungry. Just got my new kettle and SnS. I would like to do a chuckie using my kettle. Do I cook at 325 deg or 225 deg? Can I get the SnS/kettle up to 325? Anyone use a kettle to do a chuckie?

                        Comment


                        • JeffJ
                          JeffJ commented
                          Editing a comment
                          I've done chuckies in a kettle. I like the 220-270 range. If you get impatient you can wrap to speed things up considerably, presuming of course you've developed good bark first.

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