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OK BBQ gurus, I need your input please..

Discussion in 'Food Talk' started by RLHULK, Oct 20, 2019.

  1. Oct 20, 2019 at 9:17 AM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    So with the rising costs of brisket, at times $60 for a packer, flats are at times $40 I have been looking for a alternative and believe I have found one.

    Chuck roast.

    I have been researching and more and more videos are coming online with folks smoking chuck roasts in place of brisket.

    My questions are:

    Have any of you smoked a chuck roast, if so what size, how long was the cook etc, you know details LOL..

    How was it?

    Advice on your successes and failures.

    It looks pretty good from the videos I have seen but all of them also look to be on the dry side.

    Howbbqright, Malcom Reed has a chili video up where he uses smoked chuck roast.
     
    Black Wolf likes this.
  2. Oct 20, 2019 at 9:40 AM
    #2
    JMB

    JMB Not new, just a little old.

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  3. Oct 20, 2019 at 10:00 AM
    #3
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I don't do briskets any more, too expensive, difficult to source where I am.

    Pulled beef beef using a Costco Rump Roast is our favorite . I actually find it tastes better too and isn't as finiky. The family agrees as well. You can't beat it for the price. Lots of fat and pretty difficult to screw up if you keep an eye on the temps. Plan sides that can sit or can be done quick. It could be done it 8hrs or 12hrs. We serve it when the meat is ready as that is the star of the show. Side salad, chips, fresh bread, cold veggies and dip, coleslaw, canned beans etc.

    Done on a Vision Kamado overnight using lump and wood chunks. I don't have my BBQ notes on me, but this was likely an 6lb one. And yes, I keep notes on my smokes. They are in a Field Notes, seen in one of the pics in a little leather case. Otherwise I loose track of how long to smoke and where I made mistakes.

    Here is a pic of a previous smoked beef, 10.5hrs @ 225-250. Wrapped at 170* with some beef broth and back on the grill until it hit 205-210*. Served for lunch on fresh baked buns topped with cheese, onion, pickle and drippings. Our best beef yet, juicy, flavorful, fell apart.

    I'll take pulled beef over pulled pork or brisket any day.

    Screenshot_20191020-115758.jpg
     
    Last edited: Oct 25, 2019
    aperezsh, Pudge, Outbound and 3 others like this.
  4. Oct 20, 2019 at 10:45 AM
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    Trooper2

    Trooper2 Premium Lone Star Member / SSEM #13

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    Some great looking meat! :drool:
     
  5. Oct 25, 2019 at 8:08 AM
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    RVO27

    RVO27 New Member

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    I think I've found my next smoke! Thanks for the idea!
     
  6. Oct 25, 2019 at 8:21 AM
    #6
    TOYOTRD8

    TOYOTRD8 New Member

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    :hungry:
    That looks sooo good! Making my mouth watery right now. :hungry:
     
  7. Oct 25, 2019 at 8:22 AM
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    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    Keep in mind, we pull it not slice it

    If I was going for sliced beef, I'd probably stop it at 180-185* or so and test it for consistency and fat content breakdown, slice across grain! You'll have some fat that doesn't break down, but it will be easy to remove it when slicing.

    Whatever you do, make sure you have something to catch the drippings when you prep it and use them to rehydrate the meat you are prepping. If you are shredding or plating it, pour some drippings back on the meat ...mmmmmmm, fat drippings
     
    Pudge and RLHULK[OP] like this.
  8. Oct 25, 2019 at 8:34 AM
    #8
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Thanks I am off next week and will be smoking some meat, pork butt is on for sure as I love that pulled piggie...
     
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  9. Oct 25, 2019 at 8:51 AM
    #9
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    I have smoked chuck to make burnt ends. Come out pretty darn good if you ask me. I have not done a pulled chuck to see how it is, might have to give that a try. I do agree that the cost for a full packer is ridiculous. I guess we can thank Traeger for making wanna be's like me into BBQ'ers and increasing the cost of meat . . . sorry.

    I am smoking a 4 lb flat tomorrow that I was able to get for $22 from a local farmers market. Wish me luck.

    PS - also smoking a roast to make drunken brisket on Sunday. Don't tell anyone.
     
    RLHULK[OP] likes this.
  10. Oct 25, 2019 at 8:53 AM
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    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    LOL its all good, man I love them burnt ends...
     
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  11. Oct 25, 2019 at 8:54 AM
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    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    On a side note, how much of a PITA is it to use the egg for small cooks/smokes? Does it suck to have to restart charcoal vs just turning on the pellet smoker? Considering a change to an egg but afraid that I will regret the ease of just flicking a switch on the electric one vs starting charcoal for a small burn.
     
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  12. Oct 25, 2019 at 9:05 AM
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    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I use a Vision Kamado for small smokes all the time. I fill the kettle with lump and rarely have to refill on a 8-12 hr smoke. If it runs out, it is not hard to get a new chimney ready and refill and drop it on the coals, after removing and wrapping the meat. If I am going to smoke a butt, I'll make sure to smoke two. Eat one, break down and freeze the other, to make it worth my while.

    For me, I like the human error factor and being able to master a grill or smoker vs setting it at 225* and coming back in 12 hrs and having it done. I consider it an art form of sorts.
     
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  13. Oct 25, 2019 at 9:06 AM
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    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    It’s not as easy as flipping a switch but if you preset everything in advance then it’s just a matter of lighting the fire and setting the temp.
    If I am planning a cook then a few days ahead of time I prep the egg for what type of cooking I am doing, smoking or grilling.
    There’s a little more mess to deal with from the ash but I use a shop vac and the kick ash basket to keep things clean so it’s not too bad.
    I think the egg style coolers hold temps better and longer and of course don’t use power to run.
    It does take a few cooks to get the hang of setting the temps but once you get a feel for it you know where to set the vents.
     
  14. Oct 25, 2019 at 9:08 AM
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    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    I have done it a few times with pretty good results. I and my family thinks they were really good. What I learned the first time was tie with some string because it will fall apart because of the fat that is in it. I usually look for the package of 2 that way 5 lbs or so each.

    For the life of me I can't remember how long I cooked it or the temp. I have that info back at the house.

    I also did a Dr. Pepper marinade on one that was very tasty.
     
  15. Oct 25, 2019 at 9:17 AM
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    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I checked my BBQ notes and updated my post above. We look for 6lb roasts, I originally thought they were bigger but maybe I was thinking of a 2 pk. The ones we buy from Costco are Bottom Blade Pot Roast. Ceramic Kamado, lump and chunks, 225-250* overnight, with waterpan, indirect, foil with beef broth at 170* (after approx 8hrs), back on smoker until hits 205-210* (approx 10.5hrs total time), place in cooler for 1-2 hrs until ready to serve

    Time to pick up a couple roasts and have some smoked meat in the freezer for winter.
     
  16. Oct 25, 2019 at 9:43 AM
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    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Cool. Just the thought of lighting everything for a 1 hr smoke seems like a PITA. Or in your case, light the thing up to 800* for a 5 min pizza cook. Seems like a lot of work; worth it, but a lot for a small cook time. That's the only thing stopping me from pursuing any further on an egg.
     
    RLHULK[QUOTED][OP] likes this.
  17. Oct 25, 2019 at 10:37 AM
    #17
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    I get it, we have some small 2 burner weber gas grills on clearance, down to $270, thinking about picking one up for fast cooks like burgers or dogs..
     
  18. Oct 25, 2019 at 10:41 AM
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    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    The only 1hr smokes we do are wings or spatchcock chickens at higher temps than low & slow. For these, 1 chimney or lump is more than enough for the entire cook. Light the chimney, walk away, come back when roaring, dump, wait to smolder down a bit. We will do burgers on the Kamado when we grind our own meat and want an elevated, charcoal cooked burger.

    The prep is minimal and super easy. As mentioned above, they hold their heat very well and for hours and hours. I find Kamados super efficient and you can use whatever brand lump you want and not tied to a power cable or buying brand specific pellets.

    Everything is better over charcoal....burgers, wings, pizza, steak, fried rice.
     

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