This is a 3 pound chuck roast that I dry brined for 48 hours. I seasoned it this morning with Big Bad Beef Rub. I fired up the
Jumbo Joe, using KBB in the SnS basket, and with 1 chunk of oak and 2 chunks of cherry wood, at 7:30 AM. I placed a loaf
pan of hot water over the SnS basket once I came up to temperature of 225.
The chuck roast went on at 8:00 AM and here it is after 1.5 hours. I added some more hot water to the pan.
At noon the chuck roast was at 170 and it is time to wrap and put back on.
At 1:00 PM the chuck roast was at 210 and probe tender. I did temp it in several places. I pulled it off the grill and FTC for about
2 hours. Here is the final product. Note the juiciness and bark on this chuck roast, not to mention a nice smoke ring too.
My creative sandwich that my wife put together. It has refried beans, sautéed onions and guacamole. The ciabatta bread made
this a killer sandwich. I had some of the leftover potato salad and in the back I had some of my pork belly burnt ends that I did
today on my pellet grill. Out of this world delicious!
This is how much charcoal I had left after 5.5 hours. I am truly amazed at how fast this cooked, compared to my larger Weber
and the amount of charcoal left. I probably have another 2 plus hours left in there.
I have cooked several chuck roasts lately on my 22.5 kettle and they normally took 7 to 9 hours. I am truly impressed with the
way my Jumbo Joe works with the small SnS.
