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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Chuck Roast on the Pit Barrel Cooker

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

    #91
    Originally posted by Barnesdh View Post
    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?

    Barnesdh all your answers are here: http://www.abcbarbecue.com/#!pulled-...ck-roast/c1482

    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4818

      #92
      I'm glad to see the kettle putting the PBC in its place one post at a time. Took the SnS to make that happen. : ) Good luck with the cook Barnesh! Looking forward to some pics!

      Comment

      • Bob's BBQ
        Club Member
        • Jan 2016
        • 508
        • Wisconsin

        #93
        Hey Pit Boss - I've picked up a couple of 3 pounders and have a question. Are you putting any liquid in when you wrap? If so what are you using? Thanks for all the great info - I'm really looking forward to this PBC cook!

        Comment

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

          #94
          Originally posted by Bob's BBQ View Post
          Hey Pit Boss - I've picked up a couple of 3 pounders and have a question. Are you putting any liquid in when you wrap? If so what are you using? Thanks for all the great info - I'm really looking forward to this PBC cook!

          I add a little beef broth when I wrap mainly to keep moisture in while not affecting the overall taste. I like to let the smoked beef and rub do the talking.

          Comment


          • Bob's BBQ
            Bob's BBQ commented
            Editing a comment
            Thanks David - I'll add beef broth to my prep list.
        • LamityGrille
          Club Member
          • Feb 2016
          • 35
          • Baltimore
          • Weber Kettle 22in Performer
            Slow 'N Sear
            Maverick 732 & 733
            Thermopop
            Lots of Beer

          #95
          Man I'm glad I found this thread. My wife loves beef, but brisket is so damned expensive around here. I don't know why it never occurred to me to try to smoke chuck roast. I was already planning on heading to Costco tomorrow so now I can just add this to my list.

          I'm sure my wife will be very excited that I'll be adding another smoked beef dish to the LamityGrille menu. Once I get it done, I'll post pictures!

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            We almost average a chuck per week. I rarely get to smoke it, but it still satisfies me plenty how ever it gets cooked. I plan to do that and some ribs next weekend.

          • LamityGrille
            LamityGrille commented
            Editing a comment
            Just got back from picking up the chuck. It's dry brining as I write this. Thinking I'll start the smoke Wednesday night. Pretty excited!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            You're going to love that chuckie, LamityGrille . Yummy in Philly Steak Sammies and tacos. I use the leftovers instead of ground beef for my spaghetti, lasagna, and chili recipes too. Awesome taste every time.

            Kathryn
        • cgseymour
          Club Member
          • Jul 2015
          • 38

          #96
          I have done Pepper Stout Beef -- but I will have to try this --
          That does look awesome

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            It's amazing. You'll love it!
        • Jeepman
          Club Member
          • Mar 2016
          • 1

          #97
          Did a chuck over the weekend on the BGE. Took it to 160 IT and then wrapped dry in foil to 208 IT and then wrapped in the cooler for a couple of hours. I had used a pretty complex rub I had found elsewhere with coffee....brown sugar....and various spices and it turned out very well. Pulled apart easily but not fall apart. But I did not get my temp right early on. I believe if I had gotten it at 225-250 it would have been more fall apart. At any rate it was a winner. With the price of this cut of meat you cannot go wrong.

          Comment


          • bep35
            bep35 commented
            Editing a comment
            What is that rub recipe? Sounds like a good one!
        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5049
          • Charlotte, NC

          #98
          Welcome to The Pit Jeepman. We're glad you're here!

          Comment

          • SoonerBQuer
            Former Member
            • Apr 2016
            • 50
            • Houston

            #99
            Hey Pit Boss, I picked up a 5lb Kobe Round roast at the store yesterday and plan to start it dry brining tonight for a smoke this weekend. I was hoping to do it for pulled beef similar to the chucks you did. Is 203F a good pulling temp for round? Any other suggestions? I"m hoping to use BBBR and smoke with some full beef short ribs.

            Comment

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

              203F might be enough or you might have to cook it some more. Check it by twisting a fork in it. If it pulls easily it's done. I love BBBR but think it's even better if you add a little Cumin to it... say 1 tsp.

              Comment

              • Don Jr
                Former Member
                • Apr 2015
                • 70
                • Rochester, NY

                I dry brined two 3 pounders for Sunday about 4 hours ago. I'm going in.

                Comment

                • JPS
                  JPS
                  Former Member
                  • May 2016
                  • 11

                  Well the father in-law stopped buy which meant he needs help at home. Just need to wash the house and deck. Now what would you eat after that. Came across this thread and looks like chuck roast it is. Bought 2- 3lb chucks and made some BBBR and putting them on first thing in the morning. Love the PBC it fit inside my grand cherokee. I also grabbed some nice cold ones. I live neat grand rapids, Michigan and we have a ton of great brewery's in any direction. Gonna be a good day.

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Ever eat at Founder's? I've heard good things. Went there once and it was so crowded, no tables so we left. One of our Moderators Chef Ryan said Two Scotts BBQ in GR is a great place for what it's worth.
                • JPS
                  JPS
                  Former Member
                  • May 2016
                  • 11

                  Huskee,
                  Yes been to both and very good. I have been visiting a place call Parrin brewery. There brew us off the carts food darn good also. I'm about to put the chuck to bed in the cooler.

                  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

                    JPS, I think a pulled chuckie sammie or two or three, washed down by some of those fine Michigan artisanal brews, is the perfect way to reward yourself for a job well done.

                    Let us know how it turns out.

                    Kathryn

                    Comment

                    • JPS
                      JPS
                      Former Member
                      • May 2016
                      • 11

                      Smoked chuckie I will say it again smoked chuckie. Turned out great, thought I might get leftovers but we keep picking at it while cleaning up. I would like to give a shout out to everyone on this forum for the tips. I have to say it washed down good with some perrin brewery grapefruit IPA. Us folks here in west Michigan are lucky to have a lot of places with excellent brew.

                      Comment

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                      2021 Meat-Up In Memphis Canceled

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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