Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on March 29, 2017, 08:28:46 PM
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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.
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-xz8TPMR/0/L/Pulled%20Beef%2032917-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-xz8TPMR/A)
All seasoned and waiting for the Weber, with the Slow n Sear and DnG to come up to temperature.
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-4m87nBZ/0/L/Pulled%20Beef%2032917-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-4m87nBZ/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-gvHZSvd/0/L/Pulled%20Beef%2032917-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-gvHZSvd/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-PDGQ9cd/0/L/Pulled%20Beef%2032917-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-PDGQ9cd/A)
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!
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-g4VJHqn/0/L/Pulled%20Beef%2032917-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-g4VJHqn/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-VJJTK28/0/L/Pulled%20Beef%2032917-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-VJJTK28/A)
Served on Texas Toast!
(https://photos.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-z8hw2Bg/0/L/Pulled%20Beef%2032917-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pulled-Beef-with-Air-Fried-Tater-Tots-03-29-17/i-z8hw2Bg/A)
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.
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Wow Mike! Love all of it especially the Tator Tots! Tell us more about the gasket on the Weber, what type and what part did you install it on the lower or the upper. I like that idea! nice Mod! :thumbup:
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Wow Mike! Love all of it especially the Tator Tots! Tell us more about the gasket on the Weber, what type and what part did you install it on the lower or the upper. I like that idea! nice Mod! :thumbup:
I got the gasket from: http://bbqgaskets.com/kits-by-brand/weber/weber-kettle-gasket-kit.html
I installed it on the inside rim of the lid. Definitely makes the lid fit tighter! They have photos of the installation on the website.
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I wish you lived closer. Another fine looking plate of groceries!!
Art
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Another fantastic meal. Looks super good.
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:thumbup: beef looks perfect but the tots look even better just wish I could have them
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Yummy!!!!! :thumbup:
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Looking real good Mike, love chuckies...we love the tater tots here..specially Maci..naturally dipped in ketchup. .☆´¯`•.¸¸. ི♥ྀ.
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Wow Mike! Love all of it especially the Tator Tots! Tell us more about the gasket on the Weber, what type and what part did you install it on the lower or the upper. I like that idea! nice Mod! :thumbup:
I got the gasket from: http://bbqgaskets.com/kits-by-brand/weber/weber-kettle-gasket-kit.html
I installed it on the inside rim of the lid. Definitely makes the lid fit tighter! They have photos of the installation on the website.
Thanks Mike!
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Mike, after seeing those results, which look amazing BTW, I believe I will try dry brining next time I do any kind of beef on the smoker.
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NICE! I have become a huge fan of chucks cooked on the smoker - delicious.
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Now I want pulled beef lol! I swear by dry brining, I do it to the majority of the meats I cook. Salt is able to penetrate the meat, help keep it juicy, tenderize and help with bark formation.
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:thumbup: beef looks perfect but the tots look even better just wish I could have them
Do a search for healthy tater tots. Interesting substitutions. A few would go good on the bbq.
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Nice cook Mike. We have a ice storm coming tomorrow and then spring comes the day after. You know that "if you don't like the weather then wait a minute" thing. I finally will be able to bbq and smoke stuff like that.
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D@mn good job, Mike. D@mn good ! !
BD
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Beautiful cook. Thermoworks has always been a company worthy of our business
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Mike like everyone said, you nailed it?
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I got the gasket from: http://bbqgaskets.com/kits-by-brand/weber/weber-kettle-gasket-kit.html
I installed it on the inside rim of the lid. Definitely makes the lid fit tighter! They have photos of the installation on the website.
Thanks Mike, That's an easy mod to fix a problem many of us face!
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Thanks for posting this Mike!
I have a chuck in the refrigerator for tonight. I have a few questions if you don't mind.
I will be cooking this in the BESRG. So it will run a little warmer. Did you rinse the salt off before you started?
Was the plan to pull at 160° and then wrap in foil and add some beef broth?
What should be the final IT to pull and wrap to rest?
Thanks in advance!
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Thanks for posting this Mike!
I have a chuck in the refrigerator for tonight. I have a few questions if you don't mind.
I will be cooking this in the BESRG. So it will run a little warmer. Did you rinse the salt off before you started?
Was the plan to pull at 160° and then wrap in foil and add some beef broth?
What should be the final IT to pull and wrap to rest?
Thanks in advance!
No, I did not rinse the salt off. If you use a rub make sure it is either salt free or very low salt.
Yes, I pulled it about 160 and put it in a aluminum pan with some broth and covered tightly.
If you are going to pull it I would take it to 210. Seems high, but with chuckies they tend to be more tender at this temperature. I had to take one before to 215 to get it to pull. I rested it for about 2 hours before pulling. Just vent it a bit to stop the cooking, wrap tight in foil, cover with towels and put in a cooler or cambro.
Good luck on your cook!
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Thanks Mike! I will let you know how it turns out.
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Well sad to report it failed miserably. The good news is that I have some spare shoe leather in case I need it!
I got the chuck from Food Lion. I normally get my meat from BJ's.
Back to the drawing board! LOL
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Well sad to report it failed miserably. The good news is that I have some spare shoe leather in case I need it!
I got the chuck from Food Lion. I normally get my meat from BJ's.
Back to the drawing board! LOL
I've had them fail before to Bob. Depends on the meat. I have had them up to temp but could never get them to pull. I have since then have been buying either from Zaycon Foods or my local butcher. I have never had too much luck with them from the grocery stores. As long as you had fun and learned something from the cook you had a productive day in my opinion. Got to look at the bright side. ;)
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Thanks Mike. I will be giving it another try!