This is a 3 pound chuck roast that I got from Zaycon Foods. I dry brined it overnight and am about ready to season it with
Meat Church BBQ’s Holy Cow. I love the marbling in this chuckie and it had very little fat that needed to be trimmed.
All seasoned and waiting for the Weber, with the Slow n Sear and DnG to come up to temperature.
I need to thank Babyback Maniac (Justin) for his suggestion to check with Weber about my leaky lid. He suggested calling
Weber and see if it was under warranty. They sent me a new one! I tested it yesterday and it still leaked some, so I had
previous bought a gasket kit from BBQ Gaskets and last night I installed it. What a difference that made. Here it is coming
up to temperature with the bottom vent at ¼ and the top vent at ½. Normally it would be spewing smoke out of all sides.
Chuckie is on! I am burning KBB with a couple of chunks of oak and cherry wood. I actually tried something new today and
buried a couple of chunks in the charcoal. I don’t know if it made a difference or not but I didn’t get the spike in temperature
when a chunk got lit like before. The grill stayed steady at 245 for the first 3 hours with very little variance.
Chuckie is at 160 and I am going to wrap it in foil with some beef broth. 1 hour after I wrapped it I looked at my Smoke
thermometer and the meat was reading 220. I knew that couldn’t be right so I pulled the chuckie and temped it with my
thermopen. It registered in several areas as 170. I tried the Smoke thermo again and it still showed in the high 200’s.
This was the Pro needle probe with the silicone cable. I got the original Smoke meat thermometer, inserted it, and it was
reading 170. Apparently I crimped the Pro probe in the lid causing it to short out. I called ThermoWorks and since it was
under warranty they are sending me a new one. Even though it was my fault, I think the new lid and gasket attributed to
the failure; they didn’t hesitate to send me a new one. Awesome customer service!
Pulled, after a 2 hour rest in the cooler, and the second batch of tater tots just came out of the air fryer. We were snacking and
had company that wanted to try them.
Served on Texas Toast!
There has to be something magical about dry brining meat. I have NEVER had a chuck roast come out this tender and juicy.
That includes doing it Sous Vide. We did one the other night for stew in the pressure cooker that had been dry brined and
you could cut it with a plastic fork. I also have not had a chuck roast finish on the grill as fast as this one did. It took 5:30
from the time I put it on the grill to it was pulled from the grill and put in the cooler. I know it depends on the meat, as every
piece is different, but it would normally take at least 8 hours for a 3 pounder to finish.