Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Over Dunn on February 01, 2013, 08:00:57 PM
-
Any body tried chuck roasts on the barrel yet? Thinking about trying a couple on the hangers. Will take photos. ;)
OD
(http://i917.photobucket.com/albums/ad13/ruhtar2002/bbq009.jpg)
-
Haven't tried it yet. It's on my list - but temps have been below zero for too long... ??? Look forward to learning from you!
David
-
That sure is a good looking piece of meat to make a manwich with :)
-
Any body tried chuck roasts on the barrel yet? Thinking about trying a couple on the hangers. Will take photos. ;)
OD
(http://i917.photobucket.com/albums/ad13/ruhtar2002/bbq009.jpg)
OD- You would be the pioneer :)
-
Not my favorite, I'm a pork sort of fellow, but it came out pretty tasty, thanks to Old Dave's CB500X instructions. ;)
OD
(http://i917.photobucket.com/albums/ad13/ruhtar2002/bbq011.jpg)
-
OD,
You and I have a lot in common. I'm kindofa pork guy too.
That chuck roast looks mighty good.
Can you give me some seasoning and time/temps on your cook?
Also, If I remember from the Royal, you were kindofa brisket guy.
-
That looks very good!
Sent from my iPhone 5 using Tapatalk
-
Ya can't go wrong with Old Dave's instructions. That looks very nice. I just gotta have a lil beef every ponce in a while. Good cook. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Looks great you old buzzard. If a chuck roast is done right, it has a place right next to a briskie....imho
-
Looks great you old buzzard. If a chuck roast is done right, it has a place right next to a briskie....imho
Well, Social, I see you're yodeling with a Yoder, now! Boy, everybody's going pellethead!! Welcome to the world of not too smokey! :D
OD
-
Any body tried chuck roasts on the barrel yet? Thinking about trying a couple on the hangers. Will take photos. ;)
OD
I think as it gets tender toward the end of the cook its gonna fall off the hooks, Art. You try it first, though. We're all watching.
Hub
-
Just set it on the cooking grate. It is in the same spot where the meat would be when hanging..........
-
Just set it on the cooking grate. It is in the same spot where the meat would be when hanging..........
Good point - thanks for reminding me - again! :-[
Think I might have to write this down.
David
-
Just wondering... Is there some advantage to hanging the meat (beyond getting more meat in the cooker) vs. laying on the grate? For example, does the heat / smoke have a better opportunity to hit the meat on all sides vs. the "bottom"? Then again, maybe I am trying to overthink this...
David
-
I have always felt that the cooking grate was placed right in the area where most meat would be if it were hanging. I have referred to this area as the "Sweet Spot".
I believe that meat on the cooking grate (you still have to put the rebar in place when using the cooking grate) will give you the exact same results as hanging the meat.
A fun test would be to cook something one day on the re-bar and then the next day cook the exact same item on the cooking grate and do a comparison ;)
-
I'll wrap them at about 165/170, one in foil, one in red paper. The two butts I did on the hangers didn't fall in, but, who knows. So what? How many weenies have you eaten out of the fire and on the coals, when you were a Boy Scout? I can put carcass on all my grates, but ye ole PBC is the only one that lets me hang. Living on the edge, my motto! ;D ;) :-*
OD
-
Just wondering... Is there some advantage to hanging the meat (beyond getting more meat in the cooker) vs. laying on the grate? For example, does the heat / smoke have a better opportunity to hit the meat on all sides vs. the "bottom"? Then again, maybe I am trying to overthink this...
David
Hey David, check this out... Here's a little info from Dr. Greg Blonder
There are a couple of reasons. These vertical cookers are almost always much hotter near the bottom than the top. Sure, heat rises, but the fire is on the bottom and it heats up the steel, which conducts heat up along the side. Plus air vents at the top side edge, reducing heat accumulation under the lid. The Pit Barrel is a 30 gallon drum, vs a 55 UDS, and that really drives thermal conduction higher towards the bottom in a small drum, and closer to the fire.
The meat distribution relative to the vents matters. If you place the meat horizontally on a grate, rather than hang, it acts as insulation between the fire and the lid- so the air actually becomes cooler in the gap under the lid. And more humid. Remember, its 90F outside air on one side of the lid, and 140F meat temp on the other side of the lid. At least if the meat blocks the lid from the fire. Hung vertically, heat flows around the meat to the vents, so the meat is encased in a bubble of hot air. Less cool dead air at the top of the drum.
Finally, juices drip off vertical meat faster than horizontal on a grill, where they pool on the bottom of the meat and on the grate. This extra liquid enhances evaporative cooling, and thus slows cooking.
-
Thanks, Noah (Amber?) ;D I figured there was a very good reason for hanging, given all the expermenting you've talked about doing. And it sounds like in this case, treating the chuck roast like a pork butt (hang then wrap and grate) might be the right way to go.
Cheers,
David
-
The rub, about thirty minutes before into the barrel. ;)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq121.jpg)
Into the heat. Haven't fallen off, yet! :P
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq124.jpg)
After two and half hours, IT was 165, so I added 1/2 cup of beef stock, and wrapped in foil to put on the grill.
Finished product before being wrapped and put into Cambro for poker party. Tasted pretty good. :P
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq130-1.jpg)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq127.jpg)
Just after using Roman meat puller at the eating sight. Poured go juice(de-fatted foil liquid) over the meat and served with Old Dave's low carb sauce. Gang seemed to like it, they ate the whole pot! I still prefer pork, but this was a nice change of pace. Jerked pieces off fire at a IT of 207 for one roast and 205 for the smaller. Next time, will wait to 210. Happy Queing, gang! ;)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq131.jpg)
-
Great job you Old Buzzard :) Pulled chuckies are a real treat. I remember Rocky told me once to add a cube of butter to the pulled chuckie along with a sprinkle of rub for another layer of flavor. ;)
-
Wow, nice!
-
beef looks great. how did you like the cow cover rub. i've been wanting to try the kosmo's rubs.
-
beef looks great. how did you like the cow cover rub. i've been wanting to try the kosmo's rubs.
Not bad, Sparky. Gives the meat a nice reddish color. I don't use it on brisket, got my own double bubble, toil and trouble. ;)
OD