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(Non-PBC) Chuck Roast/Pulled Beef
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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.
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I place my fuse around the Vortex (wide side up) and place the food on the grate above the Vortex. I don't know the science, but I think the Vortex acts to push the heat up and around for the convection effect while also acting as a barrier to the heat moving directly to the center under the meat.
And on the 22.5" with the medium Vortex, the space between the narrow end of the Vortex and the walls of the kettle is 3 briquettes wide so it makes stacking easy.
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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
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Beautiful stuff. Very nice work, I've forgotten how good those are. Thanks for reminding me.
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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.
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Originally posted by The Burn View PostThanks 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.
Nice Cook!!
-John
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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.
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Those look great! I was either going to cook boston butts or chuck this weekend. That helped me decide...chuck it will be!
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Looks great TB. I have two that I will cooking on the Lang Sunday.
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