(Non-PBC) Chuck Roast/Pulled Beef

[The Burn]

Seems that all of the recent posts about chuck roasts have been by the PBCers. So here's proof of cook on my 22.5" and Vortex.

Two choice roasts that totaled just over 5 lbs - from Costco. BBBR rubbed and a 2-day sit in the fridge.



Vortex, with a 3x2 fuse and a few chunks of oak, with a water pan, at an average of 250. Wrapped it at 170 after the bark was well set. Took about 7 hours to 207.

Let it sit in a 170 oven for about an hour still wrapped. Opened up those foil packages and it smelled so good.



Some of it was simply fall apart tender



And the final pulled & chopped product, still with evidence of bright red smoke ring

[David Parrish]

Looks awesome TB!

[cdd315]

Gotta find me a chuck roast!! Nice cook there Burn

[DWCowles]

Looks great TB. I have two that I will cooking on the Lang Sunday.

[Dr ROK]

Looking good!

[fuzzydaddy]

Those look great! I was either going to cook boston butts or chuck this weekend. That helped me decide...chuck it will be!

[Deuce]

That looks great, Love me some chuck roast

[The Burn]

Thanks all. I have to say this was one of the easiest cooks I've had. The fuse around the Vortex stayed lit and fairly steady, water only needed topping off every 2 hours (using a loaf pan), and the stall wasn't long. When I picked up the roasts out of the resting oven I could tell how bouncy they were. Good stuff. I need to keep this in my regular rotation.

[Spinaker]

Thanks all. I have to say this was one of the easiest cooks I've had. The fuse around the Vortex stayed lit and fairly steady, water only needed topping off every 2 hours (using a loaf pan), and the stall wasn't long. When I picked up the roasts out of the resting oven I could tell how bouncy they were. Good stuff. I need to keep this in my regular rotation.

Damn TB, looks great man!! Do you use the water pan for moisture or more as a temp moderator? I am thinking about doing away with putting water in my water pan when I use my keg. I can't get a bark thats even close to what I get with the PBC. And I think that the water evaporating in the keg is the culprit. It just stays to darn moist in the cooker. If I fill the pan with sand or remove it and use firebricks I will still get the benefit of a temp moderator, but I will also have to watch the temps much closer. Speaking of which I gotta go stoke the PBC a bit.
Nice Cook!!

-John

[The Burn]

I think on the kettle that the water pan is working as both a temp moderator and for some moisture.

[Guy]

Looks great and delicious. I am not sure I understand the Votex with a 3x2 fuse. I do have a Votex. Help me out here if you please. I know what a fuse is but with the Votex is where I am confused.

[Guy]

Thanks Burn, makes perfect sense. Can't wait to try it.

[Guy]

Burn, any liquid in your water pan during this cook?

[The Burn]

Guy, water.

[scorched_porch]

Beautiful stuff. Very nice work, I've forgotten how good those are. Thanks for reminding me.

[fzxdoc]

Wow, TB those chucky cook photos are a beautiful sight! It's good to hear that your final product was fall-apart tender. Now you've got the perfect fail-proof method for chuckys. I hope you kept good notes!

Congrats on a perfect cook!

Kathryn

[The Burn]

Yeah, I'm a bit neurotic about it. I use Evernotes and seem to obsessively glance at my Maverick and record time, kettle temp and internal food temp regularly, as well as when I add water, wood or charcoal, and when/how I adjust the vents. I'll have to adjust for external conditions, but that should be easy enough.