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Dang That's a Whole Lotta Meat

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  • ecowper
    Founding Member
    • Jul 2014
    • 3651
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      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"


      Eric Cowperthwaite aka ecowper

    Dang That's a Whole Lotta Meat

    Asked my wife to grab a chuck roast while she was at the store and I'd slow cook it for tacos later this week. None of the kids are around this week, just us two ...... so she came back with a 5.5 lb chuck roast!

    I split it in half, gonna make half into pulled beef tacos using Mr. Bones idea of my "Carnitas" rub on beef. Which, I must admit, I had never thought about doing, even though I love it on pork shoulder.

    Will do a running set of pictures and commentary on the cook

    I mean seriously, that's a chuck roast fit to feed an army
    Click image for larger version

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    That's just about half (trimmed some fat) .... about 2.5 lbs, got salt on it and gonna sit in the fridge for a day or two
    Click image for larger version

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  • jhapka
    Club Member
    • May 2019
    • 280
    • Grand Rapids, MN
    • SNS Deluxe Kamado
      26” Weber Kettle
      Pit Barrel Cooker

    #2
    She done good

    Comment

    • Jfrosty27
      Club Member
      • Mar 2020
      • 1289
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Onlyfire rotisserie kit for 22" kettle
        Weber Smokey Joe
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #3
      Where’s the beef? At your house! 😋

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 955
        • Southeast Illinois

        #4
        Love chuck roast!!
        I’ve got two in the SV bath right now.

        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10020
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #5
          Dat rub works jus fine on beef, Brother ..

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            as soon as I saw what you are doing, I figured that out .... I think it will work great on most big, slow cooked meats that you want a bit of a "south of the border" profile.
        • RonB
          Club Member
          • Apr 2016
          • 13524
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          Yes - I would have cut it in half too.

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 8236
            • Bottom of Winnebago

            #7
            AND she saved $2.73! I mean, that’s really sumthin!

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              Pretty damn crazy
          • Raven Rock
            Club Member
            • Sep 2020
            • 54
            • Lake Norman, North Carolina

            #8
            I'm making sure my wife reads this thread....

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3651
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                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"


                Eric Cowperthwaite aka ecowper

              #9
              Well, i ended up not cooking yesterday due to work overload. Today is much better. Got the WSM fired up, the rub on the chuck roast, and it’s cooking away nicely

              Got some good smoke running on the WSM
              Click image for larger version

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              After 2 days of salt dry brine
              Click image for larger version

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              All set with the “Carnitas” rub
              Click image for larger version

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              On to the WSM and cooking
              Click image for larger version

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              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Now we’re talking! The WSM is a great cooker, perfect for some pulled beef.

              • ecowper
                ecowper commented
                Editing a comment
                Henrik I love the WSM ..... great cooker, awesome for long, slow cooks.
            • CaptainMike
              Club Member
              • Nov 2015
              • 2677
              • The Great State of Jefferson
              • 24X40 Lone Star Grillz offset smoker
                Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                Old school big'ol Traeger w/Pro controller (Big Tex)
                2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                20 x 30 Santa Maria grill (Maria, duh)
                Bradley cabinet smoker (Pepper Gomez)
                36" Blackstone griddle (The Black Beauty)
                Fireboard
                Thermoworks Smoke and Thermapen.

              #10
              Okay, you talked me into it! I was getting a sandwich at my local butcher shop yesterday and spied and equally humongous chunk 'o chuck. I ground half of it and made juicy lucys last night and will make beef bolognese Friday. Looks like I'm doing barbacoa with the other half today...

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                seems right to me!

              • HouseHomey
                HouseHomey commented
                Editing a comment
                Yeah buddy!!
            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4497
              • Stockholm, Sweden

              #11
              I’m curious about the rub. Has it been published here in the pit? I buy carnitas burritos here at a local place, but for some odd reason never made them myself.

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                Someday when I get the time to assemble everything and write the narrative, this will end up in the cookbook ..... I'll probably change the name to "South of the Border" since it isn't really Carnitas.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                ecowper

                "El Cowper's Carnita Rub"

                Kinda has a Ring to it, jus rolls offa th tongue, Brother!
                Last edited by Mr. Bones; September 25, 2020, 05:42 PM.

              • ecowper
                ecowper commented
                Editing a comment
                Mr. Bones damn, there’s the name for it!
            • HouseHomey
              Club Member
              • May 2016
              • 5558
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
                Drip n Griddle
                22" Weber Kettle
                26" Weber Kettle one touch
                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Akootrimonts
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                KBB
                FOGO
                A 9 year old princess foster child
                Patience and old patio furniture
                "Baby Girl" The cat

                Erik S.

              #12
              She’s the better half for sure!!

              i gotta admit the first thing I thought when I saw that was a 12oz Bree, carmelized onion and arugula burger.

              Your tacos will work just fine for me though.

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3651
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  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"


                  Eric Cowperthwaite aka ecowper

                #13
                So, 2 hours in and the WSM is doing it's normal "I ran steady if you don't fiddle with me" thing ..... and the Chuckie is dead in the stall now. Looking good, smelling good, now to wait

                Also, 2.5 lb chuck roast looks really lonely on that WSM 22
                Click image for larger version

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                Comment

                • ecowper
                  Founding Member
                  • Jul 2014
                  • 3651
                  • Maple Valley, WA
                  • Grill = Hasty-Bake Gourmet Dual Finish
                    Smoke = Weber Smokey Mountain 22.5"

                    Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                    Thermometer = Maverick ET732
                    Thermometer = ThermoWorks Chef Alarm
                    Thermapen Mk IV = Light blue
                    Thermapen Classic = Grey
                    PID Controller = Fireboard Drive + Auber 20 CFM Fan

                    Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                    Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                    Favorite beer = Sam Adams Boston Lager or Shiner Bock
                    Favorite whisky = Lagavulin 16 year old single malt

                    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"


                    Eric Cowperthwaite aka ecowper

                  #14
                  Here's a fireboard capture of the cook a little while ago .... you can see how steady the WSM is running. I haven't touched the vents since I put the meat on. I set the vents just prior to then for my normal settings, which give me 240-250 when burning KBB.

                  Click image for larger version  Name:	Screen Shot 2020-09-23 at 9.51.13 AM.png Views:	0 Size:	89.9 KB ID:	915293

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3651
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      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"


                      Eric Cowperthwaite aka ecowper

                    #15
                    The Stall .... that magical place where meat temperature actually drops. And you get excited when the temp of the meat goes up 1/10 of a degree!
                    Last edited by ecowper; September 23, 2020, 01:23 PM.

                    Comment


                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Also that magical place where adult bevvies, an perhaps a good ceegar come in handy!

                    • ecowper
                      ecowper commented
                      Editing a comment
                      I keep some whiskey on hand just to get me through the stall :-)

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                  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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