Spinning some Chuck Roast...

KiterTodd

...going to serve shredded beef sammies tomorrow. 

Will smoke these for 5 hours or so and then braise to finish.

Those are two large Chucks from Costco, rubbed and tied to keep them from flopping around as they cook.

I usually grab the leanest looking cuts, but I grabbed two that were heavily marbled.  I figure they will pull nice and hopefully stay moist when I slowly reheat tomorrow in the dutch oven.

lkapigian

Looks great @KiterTodd, love a good chuckie

KiterTodd

3 hours in.  150 degrees and smelling fine.

KiterTodd

Ohhhhhh, this came out good!

Here it is after about 6 hours at 275.  Internal temp was still hovering under 160, but it'd been on long enough, didn't want it to dry out.  Time to braise!

Shrunk a good bit more than I had figured...

Here it is going into the dutch oven.  I have in there some chopped onions, grated carrots, squished garlic cloves, and some beef stock.

Checked it after 90 minutes and it still wasn't hitting 205, so I upped the oven temp to 300.  Probably went another hour at most and then all of a sudden it was all butter tender and the temp was 205 everywhere.

I took it out, and skimmed off most of the fat, and got ready to pull it...

Here is all the meat pulled.  It pretty much just came apart in my hands.  Chuck has some tough fat/connective parts that it's worth getting out of there, and then you are left with this...

I added this back into the liquid and thinned it out with a little beer and a splash of apple cider vinegar. (after the pic below)  It's pretty awesome.  Loads of flavor!

Made myself a little sandwich and put it in the fridge.  I'll heat it up slow in the oven tomorrow and serve it with soft rolls like you would pulled pork. 

Trying to decide if I should make a slaw or something for a topping. ?

bluebird66

Awesome job!

egginnc

Looks great!  Another cook on the todo list!  I would really like a rotisserie- just can't bring myself to pull the trigger.  Do you get a lot of use out of yours?  How long have you had it?

smbishop

Eggcellent!!!!!

milesvdustin

Make a slaw with a little horseradish in it 

builderdawg

KiterTodd said:

Ohhhhhh, this came out good!

Here it is after about 6 hours at 275.  Internal temp was still hovering under 160, but it'd been on long enough, didn't want it to dry out.  Time to braise!

Shrunk a good bit more than I had figured...

Here it is going into the dutch oven.  I have in there some chopped onions, grated carrots, squished garlic cloves, and some beef stock.

Checked it after 90 minutes and it still wasn't hitting 205, so I upped the oven temp to 300.  Probably went another hour at most and then all of a sudden it was all butter tender and the temp was 205 everywhere.

I took it out, and skimmed off most of the fat, and got ready to pull it...

Here is all the meat pulled.  It pretty much just came apart in my hands.  Chuck has some tough fat/connective parts that it's worth getting out of there, and then you are left with this...

I added this back into the liquid and thinned it out with a little beer and a splash of apple cider vinegar. (after the pic below)  It's pretty awesome.  Loads of flavor!

Made myself a little sandwich and put it in the fridge.  I'll heat it up slow in the oven tomorrow and serve it with soft rolls like you would pulled pork. 

Trying to decide if I should make a slaw or something for a topping. ?

That looks great. I’ll have to try that. 

KiterTodd

egginnc said:

Looks great!  Another cook on the todo list!  I would really like a rotisserie- just can't bring myself to pull the trigger.  Do you get a lot of use out of yours?  How long have you had it?

Thanks.  Yeah, I really like it.  Not only do you get a different type of cook since it is a rotisserie...  it cooks evenly and self bastes along the way,

but it is also is a much more low maintenance cook since you don't have to be managing hot spots as much and moving things around the grill.

We had a BBQ yesterday and I ended up cooking all 3 meats on the rotisserie.

I cooked the pulled beef for sandwiches, I cooked two rounds of chicken wings and I even put the hot dogs on there!  I did the hot dogs since I already had the grill setup and it was nice to kind of ignore them until they were done.

Chicken wings are great on here because I've found wings take a lot of maintenance to manage flare up and such when you cook them on the grates.

Some pics.   Sorry, don't have any finished pictures.

Mojo marinated chicken wings (did two rounds).  They took about 40 minutes at 350 degrees;

The wings were good right off the grill, but I tossed them in a little buffalo sauce also.

Sabretts! I felt a little like a 7-11 spinning these. 

I did have one casualty to my cook, though.  See that temp sensor line going up to the lid?  Well, when I did my last wing cook I think i was managing a little too many beers at the time...  the cord somehow tangled.  It wrapped around the spindle on the rotisserie until the plug broke off from the flame boss.  So, I need a new temp sensor.  So watch the beers! 

ryantt

Nice cooks, love the hotdogs on the spinner 

buzd504

KiterTodd said:

 So watch the beers! 

Don't you dare blame innocent, delicious beer on that!

KiterTodd

buzd504 said:

Don't you dare blame innocent, delicious beer on that!

You have a good point! That seems a little extreme. 
Now that you mention it I did have one guest who checked on the wings a couple times (without being asked) and I bet he didn’t know to watch the cord when he closed it. 
So after further analysis, the beers have clearly been exonerated!! Long live the beers!! 🍻 

KiterTodd

For what it’s worth, I can fit 3 pounds of wings on at a time. That’s about 30 wings. 

Carolina Q

Sounds like a great weekend cook, esp the beef!

Has anyone ever actually had a 7-11 dog? Are they any good?

kdink

KiterTodd  Where did you get that basket for the wings/Dogs?

vb4677

Ditto - following... interested in that basket as well!

JohnnyTarheel

Beef looks killer!!