Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on January 24, 2015, 09:01:46 AM
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It's only 2 1/2 lbs so it's not real big. Still wasn't cheap. I picked up a bottle of KC Masterpiece bbq rub just because it seemed interesting and I could detect a little bit of a good smell through the lid. It has some sugar, which I wanted a little of just to help get a bark on it. I opened the KC and tasted it in my palm. Not bad. Tasted the PBC beef rub a moment later. Both good but the KC had less salt flavor and a little sugar so I went with that and sprinkled it all over both sides and gave it a rub, wrapped it up and put it back in the fridge until I wake up later. (Assuming I sleep at all)
They didn't have any other stuff to throw in there this morning except baby backs and they were way too expensive. So I googled "smoking a Chuck roast" and turns out people do it all the time and often slice it like a brisket. Looks pretty much like brisket too. I'm assuming I'll have to go to 205 to really get it tender but I'm hoping for a nice dark bark when she's done.
Any ideas are appreciated. I'm guessing if I get the PBC started and hanging around 260 that I'll have 3 hours in it?
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Look how this one turned out for this guy. Looks amazing. How does one go about making "burnt ends" is that a process? I always assumed it was just the ends that got a little charred and cut off when it was pulled. Guess I'm wrong.
PLEASE ...read this link http://www.letstalkbbq.com/index.php?topic=7943.0
What *IS* allowed and, appropriate - is to give credit to the other forum or author without posting the complete link, and post the information itself here. There are several reasons for this, and - not of our making at LTBBQ.
But, the upshot is that if we can all work on this together - we can continue to build LTBBQ's knowledge availability here - rather than another forum, or blog.
No foul committed folks, just additional learning for all of us (there were some things brought to my attention by folks from other forums :-[ ) about the rules of the "decorum" on the internet
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Burnt ends is a process, normally made from the point of a whole brisket, after the brisket hits its desired IT the point is separated from the flat and the point is returned to the smoker for additional cooking to create the burnt ends. There are various different techniques to this method but that is the basic way to make burnt ends.
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This (http://www.letstalkbbq.com/index.php?topic=10531.0) is a good starting point, submitted by our own Ph. B.
Since you have a much smaller roast, the times would probably be significantly shorter.
I've followed this same basic technique with good results. In fact, it's now one of my family's favorites.
BD
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Whenever I get a chuck roast I break out one of BBQ's greatest recipes: Wolfes Pepper Stout Beef
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
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Thanks, Smoke. That's a good way to go as well!
BD
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Whenever I get a chuck roast I break out one of BBQ's greatest recipes: Wolfes Pepper Stout Beef
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
Looks killer, will have to try that along with a 6 pack of Guinness, 1 for the recipe and 5 for me. ;)
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Whenever I get a chuck roast I break out one of BBQ's greatest recipes: Wolfes Pepper Stout Beef
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
I have made this and it is soooo good!
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Hey important question here... Will the sugar in the rub actually burn in the PBC if put on too soon? I'm getting ready to fire it up (didn't sleep well or long) and I'm starting to overthink again. I can try rubbing a lot of it back off if anyone thinks I should. Use some PBC rub instead until later in the cool and then more of the KC.
Going to check that recipe there out.
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Also noticed that guy mentioned wrapping at some point. Think that's neccesary in the PBC?
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I got a big chuckie and cut it in pieces and froze..pulled one out today and making beef veggies soup..Smells heavenly cooking. Love chuckies. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Hey important question here... Will the sugar in the rub actually burn in the PBC if put on too soon? I'm getting ready to fire it up (didn't sleep well or long) and I'm starting to overthink again. I can try rubbing a lot of it back off if anyone thinks I should. Use some PBC rub instead until later in the cool and then more of the KC.
Going to check that recipe there out.
IMHO.....I'd stick with the KC rub all the way and get a nice bark with it.
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Also noticed that guy mentioned wrapping at some point. Think that's neccesary in the PBC?
If your want to get through the stall and shorten the cooking time then yes, but wrapping does take away some of the bark too.
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I got a big chuckie and cut it in pieces and froze..pulled one out today and making beef veggies soup..Smells heavenly cooking. Love chuckies. Pam .☆´¯`•.¸¸. ི♥ྀ.
Sounds delicious Pam, can't wait to see how it turns out. ;)
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That's what I'll do then, Cajun! Cruisin along at 277. Had snow cover still at 1:45. At 2:15 it was all gone. That was quick.
Anyway....Wish me luck!
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I think I'm going to do that Wolfes pepper stout recipe tomorrow. Sounds incredible.
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Dang it. Read this thread earlier and now all I can think about is that Pepper Stout Beef.
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Me too. Sounds so good. I think I have a Guiness in the fridge. Regular beer would work fine I supose too, but I have mostly IPA and those Prob wouldn't work out very well.
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I have brown sugar in my rib rub and it does not burn. It might get a little darker quicker, but I have never tasted any burn flavor.
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You guys will love Larry's Pepper Stout Beef", I have always said it is one BBQ's great recipes.
You can even switch out the chuckie for a pork butt.......add some yellow and red peppers and you got a feast on your hands :P
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You guys will love Larry's Pepper Stout Beef", I have always said it is one BBQ's great recipes.
You can even switch out the chuckie for a pork butt.......add some yellow and red peppers and you got a feast on your hands :P
Dogone Smoke you just keep adding more ideas to my gotta try that one list. ;)
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Dang I should have done the pork butt. More meat less money. I have it seasoned up along with a Tri tip. About to light the barrel up