Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Big Dawg on October 26, 2014, 05:17:13 PM

Title: What's up, Doc?
Post by: Big Dawg on October 26, 2014, 05:17:13 PM

In order to honor our newly anointed doctor, I thought I'd make another run at the good old chuck roast.

Actually, I'd already planned to do the chuck roast, but, honoring one of our members is always good reason to do a cook, too.

Following Hub's basic recipe, I started with a six pound chuck roast. I did add a little injection, the same basic injection I use for briskets.

(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/IMG_07641_zps8dba7b0a.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/IMG_07641_zps8dba7b0a.jpg.html)

Started in Little Man about 1:30.

(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/IMG_07651_zps4221e053.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/IMG_07651_zps4221e053.jpg.html)

Ready to wrap at 3:30.

(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/IMG_07661_zpsdfc26bab.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/IMG_07661_zpsdfc26bab.jpg.html)

It's sitting at 198 IT, so I'm getting ready to pull it off,drop it in the cooler, and head over to my parents' house for dinner.





BD

Title: Re: What's up, Doc?
Post by: smokeasaurus on October 26, 2014, 05:26:28 PM

Watching this one....... :P :P

Title: Re: What's up, Doc?
Post by: ACW3 on October 26, 2014, 05:36:43 PM

Quote from: smokeasaurus on October 26, 2014, 05:26:28 PM

Watching this one....... :P :P

Me 2!!

Art

Title: Re: What's up, Doc?
Post by: teesquare on October 26, 2014, 07:10:58 PM

Looking good!

Title: Re: What's up, Doc?
Post by: sliding_billy on October 26, 2014, 07:11:33 PM

Sounds great.  Been a little while since I did a chuck.

Title: Re: What's up, Doc?
Post by: muebe on October 26, 2014, 09:01:12 PM

Off to a good start! Hub will be proud!

Title: Re: What's up, Doc?
Post by: TMB on October 26, 2014, 09:02:14 PM

Waiting! :D :D :D

Title: Re: What's up, Doc?
Post by: Big Dawg on October 27, 2014, 08:54:03 PM

Sorry for the delay and the quality of the picture.

(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Pulled%20Beef/IMG_0767_zps4bd61587.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Pulled%20Beef/IMG_0767_zps4bd61587.jpg.html)

I pulled it off at about 205° IT.  FTC for about two hours.  It was still piping hot when I went to pull it apart.  About half it pulled really well.  I slices the rest of the chuck across th grain, just like a brisket.  I used half the braising liquid on the meat and used the rest to fortify some brown gravy mix for the mashed potatoes.





BD

Title: Re: What's up, Doc?
Post by: HighOnSmoke on October 28, 2014, 07:10:23 AM

Looks like it came out real good!

Title: Re: What's up, Doc?
Post by: Hub on October 28, 2014, 08:02:47 AM

Ohhhhhh Yessssssssss  :)

Every now and then ya' just gotta' have a big chunk of cow! 

And . . . DID YOU SAY GRAVY  ???   That's better than cake and ice cream!

Hub

Title: Re: What's up, Doc?
Post by: CDN Smoker on October 28, 2014, 11:10:21 AM

Looked like it came out very well ;D

Title: Re: What's up, Doc?
Post by: Big Dawg on October 28, 2014, 12:59:47 PM

Thanks everyone, and yes there was gravy.





BD

Title: Re: What's up, Doc?
Post by: Las Vegan Cajun on October 29, 2014, 09:55:16 AM

Great looking roast, nicely done.  ;)