SWMBO was craving a traditional pot roast meal, but smoked Chuckie is her favorite thing I make, so... we had a 3 lber leftover from a Sam’s 2-pack. Dry brined it 24 hours.
Used a mustard slather and hit it with Hank’s Bonafide Beef Rub and daisy chained hooks in it.
PBC was lit using 15/10/10 method, 3 small mesquite chunks added, and I plugged 2 rebar holes with foil to keep temps down. Chuckie was hung at 10am.
At 1:15pm the barrel temp was 240F so I removed the foil plugs, it had run pretty hot early. Chuckie stalled at 175F. Four hours in at 2pm it hit 183F and the bark was set.
I removed it, put it in a foil pan and covered it and it went into the oven at 225F. At 3:50pm it 198F and I checked it but it wasn’t probe tender yet. Added a 1/4c of Worcestershire and put it back in and bumped the oven temp to 265F. At 4:30pm it hit 203F and was probe tender. Took it out and let it sit til 5pm.
Separated it into large chunks, just as SWMBO prefers. She had roasted some potatoes and carrots and made gravy. Killer Fall comfort food, it just melted in your mouth.
If you haven’t tried Henrik ‘s beef rub, you should give it a try. So many beef rubs are just different combinations of peppery and spicy. His has that, but then comes in with a savory umami flavor that I don’t find in other beef rubs. It’s PERFECT for something like this cook, I think I’ll always keep some around just for this reason.
Used a mustard slather and hit it with Hank’s Bonafide Beef Rub and daisy chained hooks in it.
PBC was lit using 15/10/10 method, 3 small mesquite chunks added, and I plugged 2 rebar holes with foil to keep temps down. Chuckie was hung at 10am.
At 1:15pm the barrel temp was 240F so I removed the foil plugs, it had run pretty hot early. Chuckie stalled at 175F. Four hours in at 2pm it hit 183F and the bark was set.
I removed it, put it in a foil pan and covered it and it went into the oven at 225F. At 3:50pm it 198F and I checked it but it wasn’t probe tender yet. Added a 1/4c of Worcestershire and put it back in and bumped the oven temp to 265F. At 4:30pm it hit 203F and was probe tender. Took it out and let it sit til 5pm.
Separated it into large chunks, just as SWMBO prefers. She had roasted some potatoes and carrots and made gravy. Killer Fall comfort food, it just melted in your mouth.
If you haven’t tried Henrik ‘s beef rub, you should give it a try. So many beef rubs are just different combinations of peppery and spicy. His has that, but then comes in with a savory umami flavor that I don’t find in other beef rubs. It’s PERFECT for something like this cook, I think I’ll always keep some around just for this reason.
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