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Doing 2 beef chucks tomorrow

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  • Smoking77
    Club Member
    • Mar 2017
    • 321
    • Los Angeles

    Doing 2 beef chucks tomorrow

    Both are 3 pounds. One on the WSM and the other on my RecTec to compare. I was planning on basically following the pulled chuck recipe on the free site. Been dry brining for 48 hours and will add BBBR in the morning. Going to cook at 250-275 degrees, pan underneath to catch drippings, then wrap with a little beef broth once bark is formed. Pull at probe tender. Anything else you would recommend to improve things? Thanks all!
  • Mudkat
    Club Member
    • Feb 2017
    • 2072
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    #2
    Are you using any water in the bowl? I'd start with some to get good smoke on 'em. I also lije to keep them real cold. I rub 'em and put them back in the fridge or freezer while pre heating.
    Last edited by Mudkat; September 28, 2019, 12:34 PM.

    Comment


    • Smoking77
      Smoking77 commented
      Editing a comment
      Yes, forgot to mention that. I will be putting water in the pan. Great idea about going straight from the fridge/freezer to the cooker. I'll definitely be doing that. Thanks!
  • holehogg
    Club Member
    • Nov 2017
    • 2571
    • Port Elizabeth, South Africa

    #3
    Nothing to add but you're in for some good eating tommorow.
    Enjoy.

    Comment


    • Smoking77
      Smoking77 commented
      Editing a comment
      Thanks!

    • Ahumadora
      Ahumadora commented
      Editing a comment
      Didn't see any mention of beer anywhere. Going to get thirsty during that cook.

    • Smoking77
      Smoking77 commented
      Editing a comment
      Thanks Ahumadora, I knew I was forgetting something! That will definitely improve things
  • Greygoose
    Club Member
    • May 2019
    • 722
    • South Shore,MA

    #4
    How ‘ bout an invite ?

    Comment


    • Smoking77
      Smoking77 commented
      Editing a comment
      Just bring the sides!
  • HawkerXP
    Club Member
    • Jul 2016
    • 6318
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #5
    We only ask for pictures so we can follow along.

    Comment


    • Ahumadora
      Ahumadora commented
      Editing a comment
      Stalker!!!

    • Smoking77
      Smoking77 commented
      Editing a comment
      I will allow it. Again, I need sides
  • hogdog6
    Charter Member
    • Dec 2014
    • 576
    • Liberty, Utah

    #6
    Click image for larger version

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    Love me some chuck. Your plan looks good. Let us know how it goes. With pics of course.

    Comment


    • Smoking77
      Smoking77 commented
      Editing a comment
      Will do! You prefer sliced over pulled? Or just for that dish.

    • hogdog6
      hogdog6 commented
      Editing a comment
      Always sliced for me. Cut across the grain and it is tender and fantastic. Sometimes I cube one up and make burnt ends. Chuck roasts are my favorite cook.
  • Smoking77
    Club Member
    • Mar 2017
    • 321
    • Los Angeles

    #7
    Cook was last weekend but just now getting around to the post. Everything turned out pretty good. My wife and I both thought the chuck from my WSM was better than the pellet. They were both delicious, but the chuck from the pellet seem to lose all smoke flavor after wrapping and coming out of the braise. The chuck from the WSM kept its smoke flavor even after the braising. I've gotten subtle smoke from beef ribs on the pellet that we enjoyed a little more than from the WSM (without wrapping), so I'm thinking when I do a chuck again on the pellet, I won't wrap (or will wrap but without broth). Here are the pics!

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    2021 Meat-Up In Memphis Canceled

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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