Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on August 07, 2017, 07:38:52 PM
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Smoked a chuck roast on the keg, those things sometimes have stalls like a brisket. Temp @ 250*, expected it would take 5 hours. Ended up going 6 with the last hour in the drip pan and foiled. Turned out fantastic, pulled beef BBQ is one of my favorites. Served with cheesy garlic grits & Cole slaw.
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Outstanding 8)
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Yummy..
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Oh yes! Love pulled beef :thumbup:
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Oh yeah. Gotta cook the chuckie until submission
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Oh yes! Love pulled beef :thumbup:
Yes , we do.
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Heck yah! That looks excellent. Beef - it really is what's for dinner!
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Yummm..can't beat a chuckie..nice cook .☆´¯`•.¸¸. ི♥ྀ.
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I love the taste of a Chuckie, add smoke flavor to that pulled beef........... gotta be delicious, and with cheezy grits...good stuff.
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You nailed it, bamabob ;D
If you watch for sales, this cut of beef is often the cheapest per pound in the store and some people assume it isn't good as a result. Wrong! A little patience and any smoker that can go low and slow and you've got a feast on your hands. Here are the basics if you've never done a chuckie:
http://www.letstalkbbq.com/index.php?topic=10531.0
Hub
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The IT finish was around 195* F. The real test is the fork test, stick a fork in it and call it done. It should be tender and pull easily with the fork. This was a choice chuck from Costco, super tender and juicy. It hit a major stall at around 168*, took an hour and a half to reach 171*, I thought it had pushed through it but it stayed at 171* for another hour. I raised the temp of the keg a little and later decided to wrap in the drip pan in its own juices and the Better than Bouillon 1/2 cup I put in at the beginning to provide moisture and a means for the drippings to fall into so they wouldn't burn. This is the only cook on the keg that I use any added water for steam since it holds moisture so well. Removed from drip pan, pulled and the meat was put back in the drip pan and mixed with the drippings. Turned out fantastic. Topped with a little Cattleman's Original BBQ Sauce, my go to off the shelf for beef.
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You nailed it, bamabob ;D
If you watch for sales, this cut of beef is often the cheapest per pound in the store and some people assume it isn't good as a result. Wrong! A little patience and any smoker that can go low and slow and you've got a feast on your hands. Here are the basics if you've never done a chuckie:
http://www.letstalkbbq.com/index.php?topic=10531.0
Hub
great post Hub. I agree, Chuck is a great flavor of the beef on the cheap. My favorite for pulled beef.
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Excellent cook Bob!
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Yep, this is a regular at the Casa del Perro Grande.
Looks like you hit it outta the park ! ! !
BD
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What can I say that hasn't already been said? Oh, I know......DAMN!!!!! That looks SO good! Nice job Bob :)