Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: HighOnSmoke on March 14, 2019, 07:21:52 PM

Title: Chuck Roast on the Akorn Kamado
Post by: HighOnSmoke on March 14, 2019, 07:21:52 PM
Today’s cook is a 3-pound chuck roast from Porter Road Butchers in Nashville, TN. The chuck roast came tied as it shows in the
2nd photo. I used Heaven’s Best It’s Incredible as a base and then seasoned it with their Texas Beef Brisket rub.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-m7X4W5T/0/a888214c/L/AkornCR-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-m7X4W5T/A)

I preheated the Akorn to 230, using RO lump and a couple chunks of cherry and red oak. Target temperature today is 230 to 275.
The chuck roast went on at 9:00 AM.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-KQDgmPj/0/0630ccbe/L/AkornCR-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-KQDgmPj/A)

3.5 hours into the cook and the chuck roast is at 166 and in its stall. I double wrapped it in foil, nothing added to the foil, and
put it back into the Akorn. The chuck roast took another 2 hours to get to probe tender. I pulled it out of the cooker with an
internal temperature of 210. Akorn seemed to eventually lock in at 255 and held there until the chuck was finished.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-qr5xHHf/0/32fa41d4/L/AkornCR-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-qr5xHHf/A)

After a 2-hour FTC, I sliced the chuck instead of pulling it.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-RcH3mD5/0/dbeea7b8/L/AkornCR-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-on-the-Akorn-Kamado-03-14-19/i-RcH3mD5/A)

No plated shots tonight, but the chuckie was fork tender and juicy with an excellent flavor. Smoke profile was good. In the past
I have only been able to get a chuckie this tender by Sous Vide first.

Pork ribs are on the menu for sometime this weekend.

I just used the leftover lump charcoal from my shoulder cook the other day. No fresh and I still have enough left after this cook
for the ribs.
Title: Re: Chuck Roast on the Akorn Kamado
Post by: rwalters on March 14, 2019, 07:38:03 PM
Love it!!!!
Title: Re: Chuck Roast on the Akorn Kamado
Post by: TMB on March 15, 2019, 08:01:06 AM
Looks really good Mike!
Title: Re: Chuck Roast on the Akorn Kamado
Post by: ClimberDave on March 15, 2019, 10:56:01 AM
That looks great!      :thumbup:

My chuckies never come out that moist. 
Title: Re: Chuck Roast on the Akorn Kamado
Post by: Pac Man on March 15, 2019, 03:10:02 PM
Looks delicious!
Title: Re: Chuck Roast on the Akorn Kamado
Post by: Pappymn on March 15, 2019, 04:32:22 PM
Love it. You must have a seriously large spice cabinet


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Title: Re: Chuck Roast on the Akorn Kamado
Post by: Jaxon on March 15, 2019, 04:35:08 PM
Looks like a small brisket...
Title: Re: Chuck Roast on the Akorn Kamado
Post by: smokeasaurus on March 15, 2019, 05:06:25 PM
That looks real good.

Looks like you did not have much of a learning curve on the Kamado cause your grub looks as good as it gets.
Title: Re: Chuck Roast on the Akorn Kamado
Post by: Big Dawg on March 16, 2019, 06:07:53 PM
I've always done it pulled, but those slices look good ! ! !





BD