Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Chief Mac on March 09, 2015, 04:44:02 PM
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BWKris
I was am not trying to compete against you here, cause yours looked super. Matter of fact I would not have posted my cook, but I needed to show folks that I did listen to their advice and opinions after the first cook went a little south, last Sunday. And, I just had a 2 1/2 lbs. chuck roast got this past week at a super price, managers special, and I thought PBC 2nd cook item.
This weeks Pic #1--- start up -- look closely for the lighter fluid. I just replicated Noah's start up, no foil under the basket and use lighter fluid for starting the 142 briquettes in the basket. Went well with that method. The 2nd pic is hanging the meat over the coals 15 minutes after start up of the coals. The roast had sea salt, crushed black and EVO on the meat . The 3rd picture is 2.5 hours after meat was hung, meat temperature at 168 deg. Placing the roast in a aluminum pan with the Guinness and peppers, onions etc. and covered it. I returned the covered to the PBC on the grill rack and let it braise until the meat temp hit 212 deg. The last pic is were I pulled 2 pieces off to display the smoke ring, and covered it back up in foil to rest for 45 min. since we were not ready to eat when the roast hit 212.The entire cooking time was 4 hrs. and 20 min. I also covered all the vents with foil to kill the coals and I did have a about 20 or so coals to be mixed for another cook. The roast itself was tender for the most part and a smokey Guinness taste. The wife gave a thumbs up and said it was deli-sh. This cook went a lot better and I pulled 1 rod out to raise the barrel temp to 313 deg. while the roast was covered on the grate cooking.http://letstalkbbq.com//Smileys/akyhne/smiley.gif
Chief Mac
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1516_zpsgipwy4ji.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1516_zpsgipwy4ji.jpg.html)
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1518_zpsaampvdzd.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1518_zpsaampvdzd.jpg.html)
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1529_zpsuzp76yjo.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1529_zpsuzp76yjo.jpg.html)(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1531_zpsoozdjd65.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1531_zpsoozdjd65.jpg.html)
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Good looking attempt, looks delishes ;D
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Very nice cook - thanks for the details. Love the pics!
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Very nice!
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Nice job!
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man that is a great color, good cook!!!! now that you got the lighting and everything going the way you want it i bet you are itchin to do another cook!!!!
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Looks GREAT! I'm going to try and do a "late night" cook and get some just regular shredded beef out of my second roast this evening so I can have lunch for the rest of the week (along with KC Masterpiece BBQ sauce). I love the color on your cook!
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Looks great! Love the pepper stout beef!
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Looks good!
seeing all you guys doing these makes me want to do one of these soon.
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Looks good!
seeing all you guys doing these makes me want to do one of these soon.
x2 - I love this site
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Great job
Definitely added to the gotta try list
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Don't worry, while a lot of us here compete . . . we don't compete here ! ! !
Good lookin' PSB ! ! !
BD