Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: bake426 on September 06, 2016, 01:34:11 PM
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I had a 6 lb bone-in chuck roast cook. I seasoned it with a brisket rub I found online a few weeks back. The rub is pepper, onion powder, garlic powder, cayenne and salt. I put the rub on about 4 hours before I had time to cook it. The roast was a little frozen as the temperature was reading 36 degree's on an Ivation temperature probe (First time using).
I put the roast on and the other probe was reading the interior temperature of the PBC. It started off at 270 and eventually worked its way up to 360. The roast stalled at 151 after 4 hours and the PBC was then back to 270. I pulled it off and wrapped it in foil and added about 1/2 cup of red wine. I put it back on and cracked the lid with a piece of rolled up foil. Temperature ran back to 360 fast. It was taken off at the 6 hour mark and was awesome.
Hopefully pictures come through.
[attachments deleted after 6 months]
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That is a great looking chuckie. Poor mans brisket I say 8)
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That is a great looking chuckie. Poor mans brisket I say 8)
I can get a prime packer for less the a chuck roast. Something not right about that
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looks good from here.
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Can't open it up, I'm sure it was great! :)
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Bake, I unzipped your files and put them in your post. Great looking cook!
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Looks good!
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Looks and sounds great!!! Don
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Very tasty looking ;D
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Nice!!
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Good looking cooked cow!
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Bake, I unzipped your files and put them in your post. Great looking cook!
Thank you, I will work on getting it right the next time.
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D@mn good lookin' chuckie ! ! ! !
BD