This chuck was smoked for about 9 hours, at about the 7 hour mark, I had a decent bark, instead of wrapping it completely in tinfoil, I set it in the drip pan that was under it, added a little red wine and covered with a sheet of tinfoil, a few teeny tiny holes in it. smoked for another 2 hours. then rest for an hour. I was very surprised that I added bark while in the drip pan.
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So, I think my experience is going to mirror that of hubmacfan. I had to be out of the house so the chucks hung for 5 1/2 hours and reached 212 degrees unwrapped. Pit temperature ranged from 267 to 282 degrees. Was at exactly 275 when I got back. I took them off and the meat is falling off the bone and I've stuck it in the chambro. I had a chance to take a taste; the flavor is very good but I found the meat tough. We will see what it's like after we take it out of the cambro in about an hour and a half. We will use it for tacos. It doesn't portend to be a total fiasco but I was hoping for something a little juicier. Again, these aren't really roasts but what appear to be giant chuck steaks. Not sure if that's the issue. Fingers crossed.
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Red Man Chuck roasts have a bone, unless you buy boneless Chuck roasts. The cuts further back have a linger bone in them and it is more tender.
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texastweeter Thanks...I’ve never seen a bone in chuck roast.
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To be clear, these had bones. Again, I don't see these as really "roasts" in any conventional sense.
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They're usually like a giant steak where I shop too, 2 to 2.5" thick. When I'm cooking them flat I like to stack two together so it's more cubical, or ask the meat dept folks to cut me a thick cubical one. I too find them to dry out on the PBC, I don't think beef likes as high a cook temp as pork. Strangely though, beef likes going to a higher finish temp, wrapped anyway.
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Founding Member & Pit Barrel Cooker Queen
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I've cooked many, many chuck roasts in the PBC in the 260 to 280° range, following many of the recommendations on this topic, and have always been quite happy with the results.
In addition to those recommendations, I usually inject chuck roasts (and briskets) with Butcher BBQ's Phosphate mixed with home made beef bone broth. I don't think I've ever had a dry chuckie out of the PBC, with or without injecting.
I've had a dry one out of the WSCGC when I tried a hot 'n fast method with one, cooked at 325 ish. At the same time, I smoked two in the PBC and the PBC ones were great.
Like Red Man , I always hunt through for the most marbled ones I can find. Usually they're in the 2.5 to 3 pound range, boneless.
KathrynLast edited by fzxdoc; September 3, 2019, 05:45 AM.
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Founding Member
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For no good reason I hadn't done Chuck Roasts much. However I got a PBC 6 months ago and started doing some Chuck Roasts and I must agree with several who have posted that Chuck is as good or better than Brisket. Over the weekend I did SVQ Chuck Burnt Ends using my Anova and BGE. They were great!
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I think the issue is whether your chuck comes in the form of a "true roast" or a "steak." The steak form doesn't really have a lot of marbling that runs through the meat, unlike the "roasts" in the pictures throughout this thread. My chuck "steaks" had large veins of fat that tended to separate various parts of meat but they didn't really "run through" the meat like I've seen with brisket. I will go to a butcher and see if I can get a well-marbled 3-5 pounder.
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Founding Member & Pit Barrel Cooker Queen
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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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
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Thermapen Classic (pink too)
Thermoworks MK4 orange
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Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
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18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
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6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Bobmcgahan I think you’re exactly right. Look for a well-marbled chuck next time. It makes a huge difference. I’ve sous vided and smoked grass fed (no marbling) chuck roasts before and even with sous vide they’re not nearly as tender or tasty as the corn fed or corn finished well marbled chucks I get at the grocery.
Kathryn
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Are people still in here? What do y'all pay for chuck in your area? I just saw a "sale" for $7.99/lb... My other butcher is around $5.99/lb... Is that normal? Feels high...
Clearly Fuzzy pays $5.49Last edited by ClayJones; October 3, 2019, 10:09 AM.
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I always go for the thicker/fattyer looking chuck. Costco $3.99 lb.
I usually use Dave's post for guidance. https://pitmaster.amazingribs.com/fo...-barrel-cookerLast edited by HawkerXP; October 3, 2019, 10:59 AM.
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Need to stop by Costco after work today. Thank you sir for the timely motivation!
As an added bonus, (you probably already know this) our DC Costco sells liquor... the good stuff too, not just Kirkland (which ain't bad sometimes tbh)Last edited by ClayJones; October 3, 2019, 11:04 AM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7202
-
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 Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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
Wow that's a beautiful hunk of chuck, HawkerXP . I bet your PBC can't wait to get its hooks into it.
Kathryn
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