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Dang That's a Whole Lotta Meat

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    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
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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
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    #2
    She done good

    Comment


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

      Comment


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

        Comment


          #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.

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

          Comment


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

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              Pretty damn crazy

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

            Comment


              #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
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              After 2 days of salt dry brine
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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.

              #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!!

              #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!

              #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


                #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
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                Comment


                  #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.

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                  Comment


                    #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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