Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: GusRobin on January 10, 2018, 08:29:12 PM

Title: Chuckie Question
Post by: GusRobin on January 10, 2018, 08:29:12 PM: Normally I will make a chuck roast wrapped and in the oven or in a crock pot. Or I will make it as pulled beef.
This weekend I am going to try it more as brisket style.
Plan is to rub with salt and pepper, a little gunpowder and maybe some garlic. Put it in the Rectec at 225* until about mid 160's, then wrap in butcher paper until it hits about 205*. Then pull it and let it rest for 20-30 minutes. Then slice.

Any other suggestions, comments or advice.
Title: Re: Chuckie Question
Post by: Jaxon on January 10, 2018, 09:06:29 PM: I'm watchin' you....
Title: Re: Chuckie Question
Post by: teesquare on January 10, 2018, 10:09:17 PM: Suggestion: ...maybe throw some taters, corn, and other veggies in foil pack to cook nearby.

Comment: Sounds like a great experiment.

Advice: Make room for another dinner plate. You are making me hungry. ;D
Title: Re: Chuckie Question
Post by: TMB on January 11, 2018, 09:01:02 AM: Gus, I love making brisket style chuckies. I place a pan under mine to catch the drippings and then strain them for an Au Jus type sauce.

Works well, just remember do not wrap or it will fall apart ;)
Title: Re: Chuckie Question
Post by: smokeasaurus on January 11, 2018, 09:02:45 AM: I think you got the correct game plan. I would maybe let it rest a bit longer. Sometimes those chuckies can be stubborn.
Title: Re: Chuckie Question
Post by: Roget on January 11, 2018, 09:14:00 AM: Like Gus, I typically just stick a beef roast in the slow cooker, but since I have a new pellet grill I'm gonna try doing it with smoke. ;)
Title: Re: Chuckie Question
Post by: Big Dawg on January 11, 2018, 02:21:14 PM: I've never done one to slice, but i would think that a lower IT (maybe 190º-195º) would provide better slices and less shredding.

(http://www.azquotes.com/picture-quotes/quote-of-course-that-s-just-my-opinion-i-could-be-wrong-dennis-miller-87-13-50.jpg)

BD
Title: Re: Chuckie Question
Post by: bspitt on January 11, 2018, 02:30:01 PM: I agree on the lower temp. I did a bottom roast the other day on my pellet grill for slicing for home made roast beef deli meat - I pulled it at 150F for a nice Medium temp.
Title: Re: Chuckie Question
Post by: GusRobin on January 11, 2018, 03:34:02 PM: Quote from: TMB on January 11, 2018, 09:01:02 AM
Gus, I love making brisket style chuckies. I place a pan under mine to catch the drippings and then strain them for an Au Jus type sauce.

Works well, just remember do not wrap or it will fall apart ;)
Tommy - you remember roughly how long it took?
Title: Re: Chuckie Question
Post by: Hub on January 11, 2018, 05:05:39 PM: Blinding flash of the obvious: Chuck roasts are usually cut by the butcher across the grain so that they will "flake" off after lots of cooking (they'll be more tender to eat that way). When you slice your chuckie, cut it the same way the butcher did by slicing across it instead of down into it. That'll keep the slices stuck together instead of falling apart.

I've always cooked mine down to shred for sandwiches but it may be possible to do some slicing if you cut across it. I'll be watching, too. I also would try to catch the juices by doing much of the cook in an aluminum pan (too much flavor to let it go in the drip bucket). Good luck :D

Hub
Title: Re: Chuckie Question
Post by: TentHunteR on January 11, 2018, 05:49:56 PM: Quote from: Big Dawg on January 11, 2018, 02:21:14 PM
... i would think that a lower IT (maybe 190º-195º) would provide better slices and less shredding.

I agree on this lower temp. I'd take it off around 180° - 185°, let it rest for a good 45 - 60 minutes, covered in foil and a thick towel, and it will continue to rise another good 10° or so.

Watching to see your results!
(https://lh3.googleusercontent.com/G41wum_kU2xZVW-H8hDXuB9AIfMRAIOJkFEmlTvm1IvF3CyLl0G61fiY_sJgFrUkHVEVTl_S52EIq_bD3PveKHITWMWKkf_Zoph6_HAroBqfb-O8Igw2WNvuOE2gAmO4jh_cLBQBe_HN5X-UjPwjA5uJDgyhAZ2LWMpj-pPLjkdDGAKvd3ZO9m19nhjRwkzkB0PJ-ZHFwIDragN4lofocmjLcWCf7UwNoRa2cVG-BSfXIkOl1SMUGcyy6hYymLn64-nLNhdWMLXNhjJVgS7dQpV7via-OCYJRN4yh4RSxBMP70rvQBE56zTtX4bNXSgt1t1eAz9qMU7__R7M6JLhhfZOldsa902sO6mp5Iz8NFokEKVdCc5JFU2Z6LP8GMOqJ8VNlZ4bdU6oEBaJxSlDNtczlJFVlVkmLyhFVNB0wVemrrPvaOdUXPDgQeIGgHkBKQMPQrTnECJwY4bKtysLGXxGpbprLiUcsucQs9nzFY_0w0pV_jDmoK3NmBZIgk5Ay5TE6AU-a5va_44XWXaKMFvLWCQM3MRVn8gGCeAQCpJHSLHW5Oye2OrFZqpoBX_bS4si4MXD7rwfqjVQPhTZ9d5zupE7uJxu86OupHs=s64-no)
Title: Re: Chuckie Question
Post by: TMB on January 11, 2018, 06:39:07 PM: Quote from: GusRobin on January 11, 2018, 03:34:02 PM
Quote from: TMB on January 11, 2018, 09:01:02 AM
Gus, I love making brisket style chuckies. I place a pan under mine to catch the drippings and then strain them for an Au Jus type sauce.

Works well, just remember do not wrap or it will fall apart ;)
Tommy - you remember roughly how long it took?
i believe mine went 4 to 4.5 hrs
Title: Re: Chuckie Question
Post by: RAD on January 11, 2018, 06:44:39 PM: This is going to be good
Title: Re: Chuckie Question
Post by: GusRobin on January 11, 2018, 10:40:52 PM: well, going to have to wait on this. Had to go to Nashville today as my daughter gave birth to my first grandchild, a beautiful baby girl.
Title: Re: Chuckie Question
Post by: teesquare on January 11, 2018, 10:58:19 PM: CONGRATS GRANDPA GUS!! ;D
Title: Re: Chuckie Question
Post by: RAD on January 12, 2018, 02:07:05 PM: Congrats PaPa