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1st Chuckie - Turbo or L&S ?
Dobie
Posts: 3,458
OK I want to do my first chuck roast this weekend for some pulled beef sammiches. Thinking 5 lb. roast since its me and the Mrs.
Need some cook help. Never done turbo, would this be a good meat to try turbo? I can make the time to do either just looking for some insight into set ups for each.
Jacksonville FL
Comments
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Will be following this to see your results. Did my 6.5 lb last weekend. Took 11 hrs an I foilled at 175 I think. Interested to hear your opinion when finished. I think I prefer pulled pork. Good luck and enjoy the cook!
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I'm all ears and I think I'll join in on the chuckle roast. I've tried it 3 times and the dog ate well 3 times. It's my nemesis. Ill give it one last chance?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I just made pulled beef sammies last weekend. I smoked the chuck roasts until the internal hit 160 degrees. I then put them in a aluminum foil pan and poured a bottle of Allegro in the pan. Covered it with foil and put it back on the Egg until the internal hit 210-215.
Pull apart tender and wonderful flavor. Too easy not to do all the time for football season.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
YEMTrey with low and slow foil @ 160 till it falls apart. I can't agree or disagree with the Allegro as I"ve never tried it.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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@YemTrey Thanks, I will be trying that very soon. Not sure if I've ever seen Allegro though, will have to look for it.
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My favorite chuckie to date is cooked like you described but add beef stock and pepperoncini peppers in the foiled pan. It was absolutely awesome!!
Here's the last one I did like that.
http://eggheadforum.com/discussion/1163571/beef-its-whats-for-supper#latest-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
The last one chuckie I did I used a very similar process to what has been mentioned. However when I put it in the pan at 160*-ish I injected it with a 50/50 mix of beef broth/worcestershire that I warmed in a saucepan to 160*. I didn't want the injection to vary the temp of the chuckie. I then foiled the pan tightly and continued to cook it to pulling temps, which I find to be 210*-215* for a chuckie. It turned out really good.There are photos in this thread.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
OK guys to looks like S&L to 160 then foil or pan with broth to 205ish. Good info here guys. This is indirect correct?Jacksonville FL
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Yes, indirect.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Yes on indirect and please use an elevated drip pan.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The biggest piece of advice I can give is not to rush it at the very end, meaning make sure it probes like buttah before you pull. This will make all the difference between a chuckie that is MEH or fabulous. Patience-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Any advice on picking out a chuckie? Lots of marbling?Jacksonville FL
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Maybe too late but good marbling and something around 4-5lbs-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Update I picked up a 3 lb chuck at Publix. Average looking piece of meat but best they had. Injected with beef broth, lightly oiled and applied Dizzy Pig Red Eye. Guru got the egg at steady 225 grid temp and put it on around 930 this morning with a shallow drip pan with ventilation under it and the plate setter. Been in a stall between 140 and now at 148 for three hours or so. Plan to pull off at 160 and put in a preheated dutch oven lightly oiled and add the beef broth and cover at the same 225 until 205-209 range. Then pull, add Sweet Baby Rays with the broth and heat uncovered another 30 or so. Stuck in the stall right now but I took a peek and it looked like a proper meteorite and smelled good.Jacksonville FL
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Can't wait to see the done pics!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Im currently at 155, at this rate might eat about 10 pm. Trying to resist bumping the temp.Jacksonville FL
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250 - 275 won't hurt a thing. Once I wrap I generally bump the temp to 350-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Visalia, Ca @lkapigian
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In the DO with broth now and set the Guru for 350.Jacksonville FL
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Prolly got about 2hrs left would be my guess.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:Prolly got about 2hrs left would be my guess.
Waiting it out. Glad I didn't get a bigger chuck for the first one.Jacksonville FL
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