Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: GusRobin on January 16, 2018, 05:52:26 PM
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So I made a chuck roast, cooking it like I do a brisket. Rub with kosher salt, coarse pepper, and some garlic powder. This time I added a little bit of gunpowder. Cooked on the RecTec at 250* until it passed the stall (about 164*) then wrapped in butcher paper.
Rubbed and in the rectec.
(https://i.imgur.com/vUusab8.jpg)
(https://i.imgur.com/Bigzk6n.jpg)
I took it out little early because it was getting late.
(https://i.imgur.com/Qtqha9w.jpg)
(https://i.imgur.com/HrhqVcG.jpg)
Plated with fries
(https://i.imgur.com/ashmWwh.jpg)
It was a little toward the tough side. Don't get me wrong, it was tender, but not butter tender. I think I would do two things different: (1) leave it in a little longer (2) let it rest longer.
All in all it came out well, I will do it again with the above noted modifications
Today we got snow and bitter cold temps. Tomorrow morning it is supposed to be about 9* with a windchill of about -10*. Foolish me thought I was moving to Alabama in the warm south.
(https://i.imgur.com/YugMpWl.jpg)
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Looks good and the weather is what it is. I did a chuckie in the CP and made shepherds pie with the leftovers.
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Yeah, looks good from here ! ! !
BD
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Looks good to me
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Nice chuckie - I'd certainly be happy digging into that plate.
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I have had chuckies get to 200 internal and still not be probe tender. Sometimes they are stubborn and just need more time.
Your chuckie looks moist and maybe not "pullable' I bet it was still darn good.
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Looks nice and moist..you could SV it for a while.
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Love that smoke ring.