Let's Talk BBQ
MEMBER VIDEOS => Videos => Tomcrete1 => Topic started by: tomcrete1 on May 07, 2017, 05:41:36 PM
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In Search of Chuck Roast Nirvana on the Modidified Rec Tec Pellet Grill
http://youtu.be/5H5UVMkVwXc
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Very nice looking chuck roast Tom!
Was it as tender as you wanted? I noticed you pulled it at 154. If it wasn't as tender as you envisioned then try taking it to 160 to 170 before wrapping or putting in a pan with veggies. It may take longer to get there because of the stall, but it is worth the wait at times. What temperature did you pull it at? For pulling it should be a minimum of 210. That is not set in stone, but most of the BBQ articles I have read recommend that. As I said before sometimes they need to go higher than that. But again it could also be the meat. Some chuckies are just way too stubborn! ;)
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Very nice looking chuck roast Tom!
Was it as tender as you wanted? I noticed you pulled it at 154. If it wasn't as tender as you envisioned then try taking it to 160 to 170 before wrapping or putting in a pan with veggies. It may take longer to get there because of the stall, but it is worth the wait at times. What temperature did you pull it at? For pulling it should be a minimum of 210. That is not set in stone, but most of the BBQ articles I have read recommend that. As I said before sometimes they need to go higher than that. But again it could also be the meat. Some chuckies are just way too stubborn! ;)
Thnaks Mike, pulled off the rec Tec at 210 and let it sit for 40 minutes before pulling wasn't as tender as I envisioned, will try 160-170 before wrapping next time
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
But have only done this two times that I remember.
Then again I don't add spuds and liquid during the cook to make pulled beef
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
But have only done this two times that I remember.
Then again I don't add spuds and liquid during the cook to make pulled beef
Chuck Roast has turned into my Nemesis, But I will conquer!
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
But have only done this two times that I remember.
Then again I don't add spuds and liquid during the cook to make pulled beef
Chuck Roast has turned into my Nemesis, But I will conquer!
Looking forward to the next one Tom!
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Hey Tom that looked great. Have you tried doing the Pepper Stout Beef method and just changing what you put in the foil pan? I made the pepper stout beef seen all over on LTBBQ and it was incredible and it pulled very easily. I would think that if you did not want the "pepper/stout" part of the recipe you could alter it but use the cooking method.
Just a thought. Keep on cookin
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Hey Tom that looked great. Have you tried doing the Pepper Stout Beef method and just changing what you put in the foil pan? I made the pepper stout beef seen all over on LTBBQ and it was incredible and it pulled very easily. I would think that if you did not want the "pepper/stout" part of the recipe you could alter it but use the cooking method.
Just a thought. Keep on cookin
Good idea!
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I have only recently smoked chuckies because of the good results I'm seeing on the interweb.
Adrenaline puts out a heckuva chuckie...HOS does,too.
I try to follow their technique and get great taste and texture.
On this attempt, I'm thinking that smothering the meat with the vegetables slowed the cooking and didn't allow the connective tissues to break down.
I pulled mine at 170 and wrapped tightly in foil with a little beef broth added. I guess this allows more heat and moisture to hit the meat than when it is covered with vegggies.
Mine turn out more like brisket that a chuck. I'm just a backyard jack, but folks here have helped me out a lot.
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I'm gonna have to try this. It looks great
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I have only recently smoked chuckies because of the good results I'm seeing on the interweb.
Adrenaline puts out a heckuva chuckie...HOS does,too.
I try to follow their technique and get great taste and texture.
On this attempt, I'm thinking that smothering the meat with the vegetables slowed the cooking and didn't allow the connective tissues to break down.
I pulled mine at 170 and wrapped tightly in foil with a little beef broth added. I guess this allows more heat and moisture to hit the meat than when it is covered with vegggies.
Mine turn out more like brisket that a chuck. I'm just a backyard jack, but folks here have helped me out a lot.
Thanks Jaxon! Good advice! and Good advice from everyone else!
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
!
Don't worry Tom I bought season tickets for your Chuck roast Nirvana series.......I will be with you to the end ;) ;) ;) ;) ;)
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
!
Don't worry Tom I bought season tickets for your Chuck roast Nirvana series.......I will be with you to the end ;) ;) ;) ;) ;)
Now that's dedication! :thumbup: :thumbup: :thumbup:
Bet he paid full price as well ;) ;) :D :D :D :D
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
!
Don't worry Tom I bought season tickets for your Chuck roast Nirvana series.......I will be with you to the end ;) ;) ;) ;) ;)
Now that's dedication! :thumbup: :thumbup: :thumbup:
Bet he paid full price as well ;) ;) :D :D :D :D
When it comes to the mod squad I spare no expense ;D ;D ;D
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Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
!
Don't worry Tom I bought season tickets for your Chuck roast Nirvana series.......I will be with you to the end ;) ;) ;) ;) ;)
Now that's dedication! :thumbup: :thumbup: :thumbup:
Bet he paid full price as well ;) ;) :D :D :D :D
When it comes to the mod squad I spare no expense ;D ;D ;D
That's Awesome! Stay Tuned!
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I want to try another chuck to pull. You just cook it in the BESRG to 205 and then wrap and rest?
Thanks!
Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
But have only done this two times that I remember.
Then again I don't add spuds and liquid during the cook to make pulled beef