After watching ABC Barbecues
video on chopped chuck roast I decided to see if I could copy it and get the same results as they
did. I picked up this chuck roast from the local meat market the other day. It weighs almost 3 pounds. I dry brined it overnight
with kosher salt. This morning I made up a batch of Big Bad Beef rub which I believe is what was used in the video. At least all
the ingredients are the same. The roast was seasoned and put back in the refrigerator for about an hour.
I got the Weber going with some KB B and a couple chunks of post oak and cherry wood. Once it hit my cooking temp of 235 to
250 I put the chuck roast on the grill.
After 4 hours the chuck roast is ready to wrap. It is been in a stall at 157 for about an hour. I wrapped it double foil with some
beef broth mixed with Worcestershire. I also added some more coals to the grill and opened up the vents to bring the temp
up to close to 300.
Another 2 hours and the chuck hit 206 and was probe tender. FTC for 3 hours and then was chopped and sliced.
Chuck was very tender, moist and had great bark with a nice smoky flavor. We normally like pulled beef or pepper stout beef.
This is a good change from those and will be doing it again.
