Got a Chuckie On!

Grillmagic

Little fella 2 1/2 pounder EVOO and rubbed with DP Cow Lick and smoked for 90 minutes at 250 indirect before adding it to the Dutch Oven with potatoes carrots and onions plus Beef Broth

johnkitchens

It will be great! 

johnmitchell

That looks fantastic so far..Yum.

fljoemon

That's a fancy Dutch Oven ... let us know how it tastes once its done.

SmokingPiney

Looks delicious. 

Northarrow

One of my favorites.  Wish I had one going now myself...

NPHuskerFL

Heck yes!  Looks real good. 

mahenryak

@Grillmagic how long do you plan on letting it cook in the dutch oven before you feast?  It looks great.

mgd_egg

Oh I need to try this. 

nlovold

Looks great.  I must do this cook again!

Hotch

Nice. And with a little smoke. Roast is in my top 5 to Egg. Great idea. 

Jeremiah

Love chuck roasts. Very nice!

Grillmagic

Here is the run down on yesterdays cook,

1) at 2:00 PM I put it on rubbed indirect with EVOO and DP Cow Lick at 250 Dome with three chunks of cherry for 90 minutes.

2) at 3:30 PM I put it in the Dutch Oven with one box/quart of swansons beef broth and a Cut up onion (I preheated the broth in the microwave) at 250 dome un covered.

3) at 6:00 PM the IT of the Chuckie was 160 degrees and I put in 6/8 cut up potatoes and several carrots and another onion covered the DO and opened up the XL until it climbed to 450 dome until 8:00 PM then rechecked the IT and it was 201/203 in several places so I pulled it and boy was it good, the meat was very tender but still not cooked enough to shred yet (another half hour and it would have shredded)

4) I will do this method again but adjust the time so the meat shreds/falls a part.

5) The veggies were awesome and we spooned the broth over everything and it came out great. 

Very tasty cook.  

jls9595

What is the ideal IT for chuck roast?

SmokeyPitt

jls9595 said:

What is the ideal IT for chuck roast?

If you want pulled beef you have to go pretty high- like 205-210.  You can still slice at 200ish and it is very tasty. 

Grillmagic

SmokeyPitt said:

jls9595 said:

What is the ideal IT for chuck roast?

If you want pulled beef you have to go pretty high- like 205-210.  You can still slice at 200ish and it is very tasty. 

Thanks for that info, I pulled a little to soon but it was still very good.

mahenryak

Thank you for the final summary.  Very helpful.

Grillmagic

NPHuskerFL said:

Heck yes!  Looks real good. 

Thanks so much, there are more than a couple hands full of posters on here that I follow  and pay attention to and truly want to thank, I love this place!

beachsmoke

Looks fantastic one of my favorite meals I did one a while back and posted on here.  great cook

beachsmoke

Grillmagic

beachsmoke said:

I seen this post and was one of my inspiration, this looks awesome!

Thatgrimguy

That looks awesome!

Grillmagic

Update, I put the leftovers covered in the oven at 350 for 75 minutes and it was better the second day, the meat pulled/shredded perfectly and was very good with the veggies and broth.

fergi

Grillmagic said:

3) at 6:00 PM the IT of the Chuckie was 160 degrees and I put in 6/8 cut up potatoes and several carrots and another onion covered the DO and opened up the XL until it climbed to 450 dome until 8:00 PM then rechecked the IT and it was 201/203 in several places so I pulled it and boy was it good, the meat was very tender but still not cooked enough to shred yet (another half hour and it would have shredded)

Thanks for this post Grillmagic, I will try this soon. 

Just a thought, since the meat is immersed in liquid, wouldn't it be easier just to let the liquid boil (212 degrees) and remove it at that temp? Anyone see a problem with that approach?

HEB in Burleson Texas has these 5.2 Quart CI DO for $30

Fred19Flintstone

That makes me hungry!