Chuck Roast on the PIt Barrel Cooker
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- Опубліковано 14 жов 2024
- While watching another channel I get a hankering for some Smoked Chuck! Decided to use the New PBC!! Finally got the charcoal to work right and the meat came out wonderfully!! Check it out! (more Links below)
Own a kettle grill go check out the Adrenaline Barbecue Company:
/ @snsgrills
And to see how to do a chuck roast on the Slow and Sear click here: • How to smoke pulled (c...
Thanks for the video! Doing one today. A trick to get the hot hooks out is to use the tool they give you. Thread the hook side through, then twist once you get to the bend. Only takes one hand and no burning yourself. Have a good one!
see that would require thought on my part lol. Thanks I will do that in the future, thanks for the comment!
I never stack my coals like you do and they always last much, much longer than I need. I never have had to add coals with the PBC.
Thats good I hope you never have to. Thanks for the view
I always close the top and add the rebar once I put the lit coals in.... That may be why you're running hot and fast....
Thanks I'll try that next time I fire it up! (admittedly I don't use it that much, its my Ribs machine or was now I have a new Off Set I love and do everything in it)
You nailed it, man...and in a dose of irony now I've watched your video and want to do chuck roast again. Lol
haha its a vicious cycle started by the Chuck roast Cartel!! ;)
I have a 2x2 with a hook on the end it. I put the charcoal in outside the pit barrel and then use the 2x2 with the hook to lower it down into the PBC, That way I have all the room I need to pour the hot charcoal into the basket. I agree with others, I am not sure why your charcoal didn’t last longer the regular way without having to stack them.
So this was AWESOME!!! You totally need your' own t.v. show! Great production value man, you got all the tricks! Keep it up! Now I gotta binge watch your channel!
Lol thanks! I of course cherry picked this one cause it came together nicely! but most of my stuff well not so much ;) As stated dont watch any of the Gardening stuff I use it when I can't sleep puts me right out. Thanks again for the nice comment and know I'm binge watching your stuff (I need to lose some weight and I see you have tried different diets) I have just found out about "Time Restricted Feeding" check it out maybe something you can do a video on!!have a good one.
I like how you're more interested in eating it rather than getting the perfect shot
Lol thanks, It was tasty! but just out of curiosity what would the perfect shot have been? (always trying to get better! If I ever start making videos again lol)
@@GadjetGriller unfortunately im not the man to help with photography and directing but i liked how u just sat down and went to town on it lol. Unlike the other vids where there are zoom ins and music and editing and what not
@@zg813 Oh "B Roll" is what you are talking about lol (Peter McKinnen style) yeah I'm no good at that lol so Fair enough Thanks!!
Maybe show us more close up of how the meat looked , and I was curious if I missed you mention how long the cook was ? Thanks for sharing , it looked great
Solid video brother, going to try the chuck this weekend.
Great I really like mine. I ate most of it editing this video lol. Enjoy!
I see you discovered my OCD method for lighting! I didn't think anyone else from the Pit was as crazy as I am! I like to stack the charcoal vertically. It actually gives you better airflow from the bottom and you can fit a bit more charcoal in the basket. I tested both ways, and I found the vertical stacking works better. But this seems to have worked just fine! Either way, adding the fuel in a organized manner is the best way I have found to keep the PBC rolling, unattended, for hours! Nice cook!
Ok it must have been your post on AmazingRibs.com that I saw!! Leave it to me to remember it wrong though!! As you said it worked out great for me. I'll try your way next time! Thanks for the view and the comment!
No worries! I am just glad you found it. How are you liking the PBC now that you have had some time to play with it?
well the Chuck was my 1st really successful cook. now that I know that I can get the fire to go longer than 3.5 hours (thats as long as it lasted on both the other cooks Ribs weren't done yet, chicken was but skin wasn't edible.) I've got a couple of SL ribs in the fridge that I will do soon and if they come out ok (or better I'm hoping better!) I'll feel good about the PBC
How do I stack the charcoal vertically? Still 3 high and 2 thick? Just wondering how I would get them to stay up and not fall over.
Sorry Spencer I have not tried to do that yet. Some time this week though (got a really good price on a small brisket that I hope will cook in 7 to 8 hours) I'm guessing it will be pretty much like I did the 1st time lay down one row all the way around so they hold each other up then start stacking. But as stated before have not tried it yet so really not sure sorry.
The PBC store has a half chimney that makes pouring the coals in much, much easier.
Thanks I actually got a similar item, however I have since gotten a Weber performer That I like. The PBC has become a Ribs machine. Its amazing at that!
The chuck roast revolution rolls on! Nice cook, I cooked 2 chucks yesterday and ate some of the leftovers for dinner.
They are so good! Almost as good as brisket in half the time!! My only complaint is they shrink up to much lol. True they don't last long but thats a good thing!! thanks for the View and comment.
Go Go Gadget !! First successful beef cook that I have seen. I cannot seem to get any beef cooks right on my PBC except for Brisket which is awesome. I will be trying this Chuck roast for sure on my PBC. I had a 9 hr burn Christmas day on the PBC using their charcoal method. I don't understand why yours doesn't burn longer. Great video.........the opening was brilliant!
On the 1st couple of cooks I didn't put my Thermometer in, I had herd let it do what its going to do. I live in West Texas (flat land so its always windy 10 to 15 mph is a normal day) on the 1st cook I put a thermometer in I realized the PBC was running hot like 20 degrees higher than it was suppose to? I finally figured out that I had the re-bar holes in line with the wind! as soon as I spun the PBC 45 degrees and the temp went down 20+ degrees! So I think that and I'm cheap and had old charcoal (that had been opened and left out in the green house all winter) were the 2 main culprits why I wasn't getting the expected time out of the charcoal. have not ahd any problems since. Thanks for the comment and sorry about the long reply :)
THANKS FOR THE LONG REPLY!!! THAT HOW I LEARN FROM YOU GUYS, I NOTICED SMOKE COMING OUT OF THE VENT HOLE IN THE BOTTOM OF THE PBC TODAY BECAUSE OF WIND. TURNING THE UNIT IS A GREAT IDEA. I DEFINITLEY WILL TRY THAT
Chuck roast is now my go to cook! thanks to you and I have subbed!
I love it and leftovers make great soft tacos. I'm working on that video today. Check it out tomorrow gadjet!
Kool I will check it out!! Thanks
I think chuck roast is a cut that doesn’t receive the credit it deserves. In my area I used to be able to find brisket for $40, now the cheapest I find are up in the $70+, meanwhile a good size chuck roast i can buy it for $27.
When done right it can be an amazing thing that won’t empty your bank account.
Yeah when I made this Chuck roast was a great Substitute! But as Brisket prices went up and more and more so did the cost of Chuck roast which is actually more expensive (or the same price) as Brisket now :( It was a fun little secret for a while!! LOL
I`s a good practice to leave the probe in while resting in the cambro,we do not want temp. below 140.
Hmmm good idea thanks!
You need to get a cast iron lid picker for dutch ovens, you fill your charcoal pan on the ground, pick it up and put it in, no muss no fuss! I’d send a picture if I knew how.
Thats a very good idea thanks!!
Great video. I tried one tonight and it was overcooked and dry. I didn't do the cooler rest for an hour or two so I will try again. You said you thought yours was a bit over done, what would you do to fix that?
Thanks for the view and Question. 2 things I would do differently next time. I would dry brine the Meat. Half a teaspoon of Kosher salt per pound of meat. A few hours helps but over night or even 2 days is better. The salt actually breaks down and is absorbed into the meat. Salt is hygroscopic meaning it holds on to moisture. 2nd on my outing that day I had planned on getting at least some Apple cider vinegar and/or some Worcestershire sauce but the meeting took longer than expected and I just went home so when I wrapped the meat I didn't have any liquid to put in the foil. next time I will diffidently have some flavorful liquid to put in the foil. Yes the sit in the cooler is very important it continues to break down the collagen and redistribute the heat evenly.
... is it a cooler rest or a room temp ... I'd say let it warm and loosen
You have to open up the aluminum foil So let the heat escape and then re-Wrapt rest so it doesn’t overcook
Obviously I did not know that lol. I will keep it in mind for future cooks. Thanks for the comment.
Cool video, I've never tried hanging a Chuckie, but I have cooked many Tri tips and halved chickens, by hanging as you've described. But, I alway hang big end down on the TT's, and dark meat down on the chicken. Made more sense to me this way.
I keep thinking I'm gonna do a Tri tip but they are few and far between here. Thanks for the comment!!
Great job I really enjoyed your video!
Wow thank you!! That made my day!!
I never have to get crazy with the coal lighting. I just do it normally and have gotten almost 13 hours on a basket. Usually 10-11 hours easy.
I think I may have gotten some bad charcoal. I dont usually use the Blue bag I buy the competition stuff that Costco puts on sale every year (right now as I understand it lol) the stuff I found was covered in dust and old. Once I got through those 2 bags I started getting longer burn times. thanks for the view and comment.
I've heard some say if you get a bag that been in a humid environment it can affect the burn time as well. I live in a desert so I don't have humidity problems lol
I use the Pit Barrel. Don’t put the coals in the center. Spread the out like Pit Barrel tells you to do.
Thanks I dont use it much anymore, but if I do I'll try what you said.
THUMBS UP ON THAT !!!!!!!!!!!!!
I'VE NEVER LET MINE REST - GONA DO THAT FROM NOW ON --THANKS!!!
Great! the rest is very important for for letting the heat redistribute evenly across the whole hunk o meat, But also the meat continues to breakdown and becomes even more tender and juicy. At least a one hour rest is important for all large pieces of meat.
This, I will be trying very soon!
Its a great substitute for Brisket when you dont have the time to Smoke a full packer!!!
a suggestion for next time - napkins!
Good Idea!! I always forget something lol. Thanks for the view and comment.
did i hear you say 170? you trying to eat shoe leather? ive done this cut in my masterbuilt smoker, took it out at 145 and foiled it.. perfect pink..
165 was the IT temp i wanted before I wrapped the meat. That way I get a good amount of smoke on to the meat before I wrap. I treat Chuck like a mini Brisket and cook until 195 or more until its probe tender. It was very good and I guess was the best shoe leather I have ever eaten although we usually pull chuck and make sandwiches out of it :) Thanks for the comment
I take it out at 165°, I wrap it in aluminum and I put it back in until it reaches 195°-200°, always juicy and the meat is so tender.
If you were just missing the hooks you might want to shake down the neighbor kids. Probably made fish hooks out of them! The roast looked great! Enjoyed the video! Take Care!
The culprit turned out to be my mom. (She had Dementia) she would come across the hooks not know what they were for and simply hide them, then forget what she had done.
Are you still making videos?
I wanted to take some time off. but never thought it would be almost 3 years. However I'm in the process of getting my ducks in a row. So I can start making videos again. Would have started already but were having an unusual cold winter?? Thanks for asking!
@@GadjetGriller I did a pork butt at 19 degrees outside. It went for 6 hours, got it up to 189 on PBC and had to finish it in my oven my for about 40 minutes. Turned out amazing got to 205. You can still rock it colder it than that is what I hear. I enjoyed your video.
Very Nice!
Thanks Tom! have a good day!
... If it works on a barrel it can work on a Weber
True or not its always nice to have options. like this weekend (memorial day) more grill/smoking area is always welcome. I mostly use my PBC for ribs, it excels at those!
I love chuck roast on The Pit Barrel Cooker. Check out the video I just made. Pepper beef chuck on the PBC.
Delicious :)
Sorry but it looks like just starting the coals in the middle would have been the way to go.
I did start them in the middle thats what the hole was for, Just messing with you. I know you mean just pour the lit coals on top of the filled basket. For what ever reason that had not worked out great for me. ( I think I had some bad Charcoal) will try that again in the future when I have a short cook. for now this is working for me and its kind of therapeutic stacking the charcoal its mindless work great for me!! :)
My man - fill in the middle with 1 layer of charcoal as well and then light the middle with your wax starter. Wait 20 min and your good2go! No pouring hot coals needed, it will just burn from the inside to the outside slowly.
Hey if your on Facebook come join Pitbarrel nation
kitty