Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on April 09, 2017, 07:43:16 PM
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Yep, another chuck roast cook. The chuckie is at 165 and getting ready to be wrapped. I have been burning KBB in the
Slow n Sear with 4 competition blend mojo bricks bar-b-qubes, which are oak with a pecan essence. I dry brined it overnight
and seasoned it this morning with my modified version of Big Bad Beef rub.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-WJWpL8k/0/L/Wr%20Cr040917-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-WJWpL8k/A)
My experiment starts here with wrapping the chuck roast in pink butcher paper. I normally will put it in a pan and pour some beef
broth in the pan and seal it. I did not add anything to the paper as I am just going to let it ride and let it take me where
it wants to go. I did take it out of the pan before putting it back on the grill.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-MDG4FfG/0/L/Wr%20Cr040917-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-MDG4FfG/A)
This is the pink paper I used. I picked it up from Amazon.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-B9KtpRF/0/L/Wr%20Cr040917-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-B9KtpRF/A)
I pulled it at 206 degrees and let it rest for about an hour. Here it is pulled and sliced.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-2n72Fmq/0/L/Wr%20Cr040917-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-2n72Fmq/A)
My fancy plate with some home fries cooked in the air fryer.
(https://photos.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-tV37h4G/0/L/Wr%20Cr040917-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Chuck-Roast-Experiment-on-the-Weber-with-the-Slow-n-Sear/i-tV37h4G/A)
The experiment was definitely a success. The chuckie was extremely moist, tender, had great bark and an awesome smoke flavor.
I plan on trying the butcher paper again and with different products. The main difference between braising it in the broth and the
paper, as far as I am concerned, was the great bark and beefy flavor. I also will be buying more of the mojo cubes.
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Wow! Lookin Great Mike! :thumbup:
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Great post. I wanna try this. I liked the pink paper on my last brisket
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Nice looking experiment Mike! Another awesome cook! :thumbup:
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Nice Cook! I will have to get the butcher paper out again soon myself. It's time.
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I'd say your "experiment" was a huge success. The chuckie looks fantastic.
Art
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Thanks for sharing this great tutorial. Looking forward to doing one using this method.
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Looks delicious Mike and I am glad I follow Don's advice and ordered the butcher paper.
Now to see if I can duplicate your cook but in the Grid Iron.
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:thumbup: BEAUTIFUL!!
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Looks delicious Mike and I am glad I follow Don's advice and ordered the butcher paper.
Now to see if I can duplicate your cook but in the Grid Iron.
As you can see I followed both of yours advice. I have white butcher paper but just use it to cover my counter when working on food.
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I'm thinking you cooked at 250*...is that right?
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I'm thinking you cooked at 250*...is that right?
You would be correct Jack. Varied between 240 and 255, buy mainly stayed on 250.
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Great looking Chuckie, Mike, both the pulled & sliced ! ! !
BD
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Oh man, that looks so good