So, thanks to everyone’s advice, I bought some grocery-store chick roast, (BOGO), about 1.8 lbs each... have one tied up tight in an "eye" and brining overnight..... gonna smoke this one tomorrow on my Smokey Joe, but need help! Do I want to smoke this thing all the way up like a brisket, or pull it early?
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
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Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Chuck roast won't get really tender and done under 200F .... may have to go as far as 210F. Don't be surprised. Go to probe tender, like a brisket.
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Couple of thoughts as I've done chuck on the SJ... watch ambient temps. It's hard to keep the SJ down in the mid-200s which is where I'd want it (275 is fine). I'd use a slower burning charcoal like Weber or B&B and only a few coals lit at a time.
You can crutch (wrap through the stall) and it might keep it from drying a bit. See how long the stall seems to be taking though. 2-3 hours, eh. Much longer and I'd wrap that puppy, then unwrap for the final few degrees. Use a water pan too.
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Thanks Rick, that’s some useful info! I’ve had the same issue with trying to keep the thing below 270 or so. It got better last night when I drilled a hole for the probes so the lid closes tight, but still, it seems to want to run about 275-280 with the bottom vent about 1/8†open, and top maybe 1/4 or less.... I made the mistake of trying to choke it down further, and it did get down to about 210 with both vents just a sliver, but after maybe 20 minutes, It dropped like a rock!
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I was thinking about trying a crutch, but I’m wondering if I’ll really see much stall on this one? I’m only cooking one of them, about 1.8 lbs, although I did tie it up snug.... I guess I’ll just have to wing it on whether & when to crutch?
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
What final result are you going for, patcrail ? Pulled or sliced? I like to cook these until they are tender enough to shred like a pork butt. My go-to method is wrapping after it has stalled for awhile, taking it all the way up to 210 and letting it ride there for about an hour, followed by holding in a cooler for a couple of hours. Keeping that IT at 210 for an extended time is much easier to do at your normal cooking temperature than it sounds, due to the boiling point of water.Last edited by Steve R.; June 25, 2020, 01:06 PM.
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I'm going to do my first Chuck tomorrow. I've heard read about the temp difference for pulled vs sliced. Can you explain that to me little? I'm having trouble finding good info on the difference in internal temp in relation to slicing vs pulling.
I was planning on taking it to 203°F, then wrapping and putting it into my Rtic Cooler for an hour or two.
Would that make for a better sliced or pulled chuck? Any advice before I start tomorrow?
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Duckman_OK I think that would be perfect for slicing, but might not be tender enough for pulling. I'm going for insanely tender for pulling, and I have the best results when I do as described above.Last edited by Steve R.; June 25, 2020, 01:06 PM.
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I have been smoking chucks pretty frequently. This one was a 3# chuck that I put in a pan, midway in the stall, with a little beef broth to combine with the beef when pulled. It was out of this world. I took it to 203-205 (probed very soft) and let it rest for just a little over an hour. I also like taking to the mid 190's for sliced too. It has to be pretty much butter soft when probed.
Tasty juices...
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Originally posted by Steve R. View PostWhat final result are you going for, patcrail ? Pulled or sliced? I like to cook these until they are tender enough to shred like a pork butt. My go-to method is wrapping after it has stalled for awhile, taking it all the way up to 210 and letting it ride there for about an hour, followed by holding in a cooler for a couple of hours. Keeping that IT at 210 for an extended time is much easier to do at your normal cooking temperature than it sounds, due to the boiling point of water.
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