Chuck Roast on the Pit Barrel Cooker

[russon81]

Ok, great, I skipped the injection. Thanks, you guys are full of helpful information!

[David Parrish]

I plan on doing a couple of these today on my WSM. Has anyone tried injecting them to keep the moisture up, or would I be better off just adding a little broth when I wrap them?

Injecting won't hurt for sure but I don't bother. A little broth at the time you wrap works great!

And welcome to The Pit! We're glad you're here.

[russon81]

I plan on doing a couple of these today on my WSM. Has anyone tried injecting them to keep the moisture up, or would I be better off just adding a little broth when I wrap them?

[RonB]

I suggest you portion some of it to whatever amount suites you and freeze it. That way you won't be eating it endlessly.

[Pit Barrel Cooker Co.]

Wow! Nice job, Pit Boss!

[Don Jr]

Thanks Kathryn. I can also confirm after last nights dinner that the chuck does indeed make great nachos.

[fzxdoc]

Good idea about the onion lollipops on skewers, Don Jr . I'm going to have to give that a try. Thanks! Sounds like you had a feast with those chuckies. Enjoy the leftovers.

Kathryn

[Don Jr]

I smoked two 3 lb chucks today that I dry brined on Wednesday. I started them on my Kamado Joe Classic at 9:30 am after a nice coating of bbbr. By 2 PM they were in a stall at 157 degrees. At 4 PM they were still in a stall so I crutched them at around 4:30. I had company coming over at 6 PM and wanted to hurry things along but i couldn't hurry them on the Kamado because the chucks were sitting above two racks of St Louis ribs. I decided to fire up the PK Grill and finish the chuckies at 350 degrees. I quickly brought the chucks up to 207 and held them there for about an hour and a half. I grilled red, yellow and orange peppers along with onion lollipops on skewers for Philly Cheese Steak sandwiches. I grated extra sharp provolone and then assembled the sandwiches with the cheese and melted it under the broiler and then let people assemble their sandwiches from there. It was amazing and the chuck was shreddable and had some crispy crust even though I crutched it after 2 hours in a stall. The meat was extremely moist and flavorful and came from Costco. Thanks for sharing your recipe Pit Boss.

[David Parrish]

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.

Glad it turned out!

[David Parrish]

She's gonna love it!