Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: JimmyV on March 28, 2016, 07:21:03 PM
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I had a chuck roast that I was going to throw in the crockpot but decided to put it on the PBC instead. Glad I did too. 8)
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ohh YUM .☆´¯`•.¸¸. ིྀ.
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That looks outstanding, what process did you use for the cook? Hang the meat or grate? Did you wrap at any time?
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I hung it till about 170 then wrapped it with about half a beer in the foil and took it up to about 210.
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It looks mighty fine.
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We are having snow showers tomorrow so my chuckie is going into the crock-pot......glad you were able to get your smoke on 8)
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Looks moist and tender!!! Nice!!! Don
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Looks Great! :)
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Wow that does look juicy and tender....tell us about the cook.
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Those slices look really nice and juicy! Nice job!
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That came out great!
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I'm needin' some chuck to remind me just how good beef can be. I'd rather have a slow cooked chuckie than a filet any old day.
Hub
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The cook was fairly straight forward. I hung it initially for about 2hrs 45min until it got to about 160ish. I used a rubber that we get at my work. It got coffee and anchor powder and cocoa in it so it's great on read meats. I used one chunk of mesquite and two chunks of wild cherry. I wrapped it up to finish with about 9-10 Oz of red stripe lager. Then I just brought it up to 210ish and pulled it off to rest for about an hour. It made great sandwiches on Hawaiian bums with onion rings and Lusty Monk mustar .
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We are having snow showers tomorrow so my chuckie is going into the crock-pot......glad you were able to get your smoke on 8)
The Smoke using a crock pot?
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Looks great!