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Chuck Roast?
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Did you ever figure this out? I bought two of these today which meet your description and you now have me nervous. I'm planning on smoking them tomorrow on the PBC. Any advice appreciated.
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hubmacfan - I found the same thing with Big Bad Beef Rub, however, when I backed the pepper off to 1 tablespoon, I found it to be very good.
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Troutman Sorry for the delay, I've been out of town and away from a computer.
First time, it was too dry. I followed this recipe. I didn't follow the time, since the PBC cooks faster than that. I cooked by temp, but I don't remember the temp I pulled the roast. After cutting into cubes, I think I did go by time, and that's probably the reason it turned out dry.
Also, I used the Pit Barrel beef rub, which has WAAAY too much salt for my taste, so it turned out much too salty.
Second time, it was too tough. I followed Meathead's recipe for sliced chuck roast. Further, this was my first time trying big bad beef rub, which I discovered has too much black pepper for my taste.
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Man, you are going to make me fire something up and try a eye of round. Usually I make jerky with these, but after seeing that!!!
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This is a round roast I smoked last month and was very happy with results.
Smoked on my Keg, temps were all over the place between 250-300.
When internal temp hit 130 off it came.
Only thing I do that could help is I turn the roast every half hour to make sure all four sides get heat.
May help you, maybe not but worth a try.
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I hear ya! I have been disappointed with every chuck roast I have cooked on the PBC. The flavor is great, but the tenderness and the moisture are missing out. I have done chuck roasts on a pellet smoker, and even an electric smoker, and they are always tender and juicy, but I cannot seem to get it right on the PBC. I have started testing for tenderness at 190, I have wrapped and left it unwrapped, I have let it rest for up to 2 hours post-cook, I have dry-brined up to two days before, I have purposefully sought out larger chuck roasts (at the 5 lb mark), I have even purchased an entire chuck neck roll for testing. It does not seem to matter.
Part of me wonders if the hotter fire of a PBC does not provide the best conditions for the fat and collagen to render within the cut. Since the cooking time is shortened, I am curious if a true "low and slow" approach is better, which is what I have done on the pellet and electric smokers.
I hope you find your chuck roast perfection on the PBC, and if you do, please share! :-)
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Give us your procedure. A good "brosket" is fantastic, imo
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I do now with the price of a choice brisket the price of chuck..
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I think the more pertinent question should be, what exactly are you not happy about? And secondly, how are you cooking them; to pull temp, slice temp, what? Your dissatisfaction may be easily resolved by tweaking your methodology.
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That looks about right. It's nicely marbled. I'm surprised - I've always had good success with chuck roast. I cook it way more often than brisket.
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I guess next time I want to try one, I'll go to the local butcher instead of buying it at the supermarket. They'll usually cut steaks to order; don't know about roasts.
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The thickness depends on the butcher. I have seen them vary in the same meat case from 1-2 inches thick. He has a nice about 2 inch thick one there which works best on the grill.
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