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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

    Chuck Roast on the Pit Barrel Cooker

    Last week I just happened upon these two beauties while shopping at Costco. These are Angus Chuck Roasts that together weigh in at a little under 5 lbs. I brought them home and brined them in salt the next day. I'd planned to cook them over the weekend, but life happened and it was Monday before I could get to them. They ended up brining for 5 days. This is what they looked like after the brine. Click image for larger version

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    I made a fresh batch of my favorite beef rub( Big Bad Beef Rub) and added my own little riff... a 1/2 tsp of cumin. If you guys like Cumin you have GOT to try it in BBBR. Side note on BBBR: I've found it's important to use larger grind pepper or the rub can be too peppery. Click image for larger version

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    I let the charcoal heat up for a while in my Weber chimney, then threw it into the PBC at about the 15 minute point. While the charcoal was heating up in the PBC I applied the BBBR to the chuckies with a coating of EVOO to help the rub adhere. Click image for larger version

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    The charcoal was roaring hot after a few minutes (I apologize I didn't count). This is what it looked like right before I threw on the meat. Click image for larger version

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    I threw on a big chunk of ash wood (Thanks Huskee!) then hung the chuckies. I probed them and the pit with two Mavericks. It only took a few seconds for the ash chunk to flame up, so I hurried to get the lid closed. After 5 minutes the temp peaked at 424*F. Ideally I like my peak temp to be in the 380*F to 420*F range so this was just slightly high. I attribute the extra few degrees to the burning wood (Yep it really does make a difference). Click image for larger version

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    ​Continued in the next post...
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    #2
    This pic was taken two hours into the cook. The meat is starting to develop a nice bark. Internal temps were at 142*F and 145*F when this pic was taken. Click image for larger version

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    At the two hour point I also took out the chunk of ash, figuring I had enough smoke flavor. In the pic below you can see the wood chunk barely burned at all, even though it was flaming high when I started the cook. The charcoal in the PBC does an excellent job of hogging all of the oxygen and forcing the wood to carbonize. This results in very clean smoke coming from the wood. Click image for larger version

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    At 4 hours into the cook and ITs in the 170*F range I foiled the chuck roasts. This pic shows them sitting on the PBC rack with a Maverick probe in each. Click image for larger version

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    Once the temp hit 203*F I checked them. They weren't ready. I continued letting them cook until they hit 207*F. I let them rest in the cambro for an hour then sliced/chopped them up for sandwiches. Total cook time was 7 hours. Here's a pic of the final result. The meat came apart easily and was very juicy and tender. I poured some of the drippings (fat and all that's how I roll) back onto the pan of chopped meat for extra flavor. Note the smoke ring is a bit on the thin side but very intense. I find that typical of a PBC cook and makes sense given the PBC starts at such high temps and gives off quite a bit of smoke. Click image for larger version

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    The DW sauteed onions and peppers to go with the chopped chuck roast. She then melted shredded sharp provolone on top. Basically she made Fancy Schmancy Philly Cheesesteaks without the buns (We're low carbing it). Click image for larger version

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    The overall result was amazing. Think about the most tender Philly Cheesesteak you ever ate, then kick it up a notch with smoke flavor and the complexities that come from BBBR. I'd recommend this recipe to anyone. Pit Boss Approved!
    Attached Files

    Comment


    • (Bluecat)
      (Bluecat) commented
      Editing a comment
      ABCBBQ Dave - newbie question. When you wrote "Once the temp hit 203*F I checked them. They weren't ready." How did you test them and what were you looking for?
      Thanks.

    • David Parrish
      David Parrish commented
      Editing a comment
      If you want to slice/chop the meat you check the meat for probe tenderness. If it's probe tender you can chop or slice it. If you are wanting to pull it you can try to pull a little bit with two forks. If it pulls easily through most of the hunk of meat you're done.

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Looks delicious. Envious. Great write up too! Will need to try.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10022
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Dang man, I've yet to really go long on a chuck on the PBC. You got me REALLY wanting to now. Those are BIG chucks.

    Is that a hybrid probe on the right?

    Comment

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

      #4
      It is indeed a hybrid probe. I got that with the latest Mav ET-732 purchase.

      You really should give chuck a try. You'll love it.

      Comment


      • Ray
        Ray commented
        Editing a comment
        Hybrid probe?? What's that? How does it differ from an ordinary meat or pit probe?

      • David Parrish
        David Parrish commented
        Editing a comment
        It's nothing special really. It's just a "stick" type probe with a pointy end that you can use to measure the pit temp or the meat temp. The standard pit probe doesn't have a point end so you can't use it for meat.
    • _John_
      Former Member
      • Jul 2014
      • 2447

      #5
      I did the same cook last weekend, took it to 210. It wasn't probe tender yet but I figured 210 was enough. It was good, but still a little too tough for anything but chopping for sandwiches.

      Comment

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

        #6
        This one was super tender. The DW and I could not stop eating it while I was chopping it up. It might have been my best chuck roast ever.

        The meat was tender enough to pull, however DW likes it chopped, so that's how she got it!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10022
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #7
          I've started quite a few enough get good and brown to go in the stove.

          Comment

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

            #8
            I thought that was the case (as in I remembered you posting you'd cooked chuck). Yeah you really should let it go all the way in the PBC. Charcoal is already lit at that point. May as well use it.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Yeh, the last one was "cooked" with a turkey and a brisket.
          • Powersmoke_80
            Founding Member
            • Aug 2014
            • 886
            • Bay City, Michigan
            • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
              Weber 22 w/SnS
              Brinkmann Pellet Grill W/ Ortech TR-100
              Vermont Castings, gas
              Masterbuilt smoker, gas
              Future build, 80 gallon tank hybrid, pellet/stick burner
              iGrill black, dual probe thermometer
              Thermapen instant read
              Polder,Speed Read instant thermometer
              Favorite Beer, Yeungling Black&Tan

            #9
            Nice post Boss!
            Do you believe any of the tenderness came from the extended brine time or just quality Chuck?

            Comment

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

              #10
              Thanks! I think it was both Powersmoke. The brine helped the meat retain water for juiciness, and the quality marbling (fat) rendered down nicely to create awesome tenderness.

              Comment

              • smarkley
                Former Member
                • Jul 2014
                • 1426

                #11
                Oh my! Perfecto! Piatto ricco, mi ci ficco.

                Comment

                • Jon Solberg
                  Former Member
                  • Jul 2014
                  • 4818

                  #12
                  MONEY!

                  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)
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                      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

                    #13
                    Beautiful cook. Congrats, Dave! The photos and and information provided are golden. Thanks.

                    I'm scoring a couple of chuckys tomorrow to smoke this weekend at DH's special request. He loves smoked pulled chuck. Hey, what's not to like?

                    Kathryn

                    Comment

                    • BruceB
                      Founding Member
                      • Aug 2014
                      • 217
                      • Des Moines WA
                      • Grilla Silverbac Original -2020
                        aobosi Sous Vide device - 2019
                        Weber Original Kettle Premium 22" Copper - 2015
                        Pit Barrel Cooker - 2014 - retired Sept 2020
                        Brinkmann 4 burner gas grille (very old, stout, and still working well!)
                        Slow 'n' Sear for 22" kettle
                        Grill Grates for the gasser
                        CDN DSP-1 dual sensor probe therm
                        Maverick ET-732 therm
                        Thermapop digital therm (x2 red and white)
                        Thermapen - orange
                        Little Chief electric cold smoker (lots of salmon thru this!)

                      #14
                      That looks indescribably delicious !

                      I haven't done much beef in the PBC, except a couple of tri-tips and small briskets. I really need to expand the cooking options, but I feel limited in that cooking anything large makes more product than the two of us can eat. By the third day, my wife is not so much interested in eating the "same thing AGAIN <heavy sigh>". Me, I'll eat it all week until it's gone

                      I think this chuck roast, and some beef ribs are my next two targets.

                      Comment


                      • David Parrish
                        David Parrish commented
                        Editing a comment
                        Bruce I find chuck roast and small prime ribs are excellent choices when "it's just the two of you." A nice 5 lb prime rib( with bones) makes a nice meal for two after trimming and you can smoke the ribs during a future cook... With a chuck roast! Win win I tell you

                        Pulled/chopped chuck reheats very well btw.

                      • Guy
                        Guy commented
                        Editing a comment
                        Same here Bruce it is tough to smoke meat for two without getting too much. Best thing is to find someone to share it with. If you cook on a weekend they will be waiting at your door on Wednesday. LOL I am the same as you I can eat it until it is gone.

                      • RonB
                        RonB commented
                        Editing a comment
                        I suggest you portion some of it to whatever amount suites you and freeze it. That way you won't be eating it endlessly.
                    • David Parrish
                      Founding Member - Pit Boss Emeritus
                      • May 2014
                      • 5049
                      • Charlotte, NC

                      #15
                      Thanks folks. This really was a cook to remember. One of those where after the first bite( while chopping away at the cutting board) you just smile cause you know you nailed it.

                      Comment

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