Wagyu chuck roast... suggestions??

rwalters · Jun 22, 2019

Plan on putting this on the pellet muncher tonight before bed for a long low n slow. Will be used for tomorrow’s lunch. Applied a liberal coating of Q-Salt this morning and it’s currently soaking up that salty goodness in the fridge. Thinking of just treating this like a brisket cook. Thinking about wrapping in butcher paper in the morning til done. How would YOU proceed?

MisterChrister · Jun 22, 2019

Whatever you do, that sucker is gonna be GUUUDDDD!

rwalters · Jun 22, 2019

MisterChrister said:
Whatever you do, that sucker is gonna be GUUUDDDD!

If that’s the case, maybe I should go the easy route and boil it? [emoji12]

tom b · Jun 22, 2019

That sound like a solid plan, are you going to slice or pull?

The Wookiee · Jun 22, 2019

Simplest is to just treat it like a small pork shoulder... better is to catch juices under with some veg of your choosing under (mushrooms peppers onions for me) and wrap in the usual stall zone/color looks good and then do pulled beefs with the veg sammmys... OR take it a little shy of pulled (185-195 IT per your liking) Slice thin and then throw everyone on your flattop and griddle to finish for Sammmys.... whatever you do it’s gonna be GOOOOOD!!!!

rwalters · Jun 22, 2019

tom b said:
That sound like a solid plan, are you going to slice or pull?

Think I’m gonna treat this one just like a brisket and slice. Keeping this one simple as I wanna taste the beef

rwalters · Jun 22, 2019

The Wookiee said:
Simplest is to just treat it like a small pork shoulder... better is to catch juices under with some veg of your choosing under (mushrooms peppers onions for me) and wrap in the usual stall zone/color looks good and then do pulled beefs with the veg sammmys... OR take it a little shy of pulled (185-195 IT per your liking) Slice thin and then throw everyone on your flattop and griddle to finish for Sammmys.... whatever you do it’s gonna be GOOOOOD!!!!

Great suggestion! Think that’ll be my method next round. Wanna taste nothing but the beef this time

cowgirl · Jun 22, 2019

Looking forward to your results! :grin:

tom b · Jun 23, 2019

rwalters · Jun 23, 2019

tom b said:
And?

Sorry, day got away from me. Turned out pretty good. Beyond tender to the point it was hard to get clean slices without it falling apart. Wrapped in BP at the stall and let rest for about 4 hours once it was probe tender.

BillN · Jun 23, 2019

Wow! looks amazing... I'm guessing that bark was delicious.

ShadowDriver · Jun 23, 2019

Sliced or not, I'd love to hit some of that... Well done.

LloydQ · Jun 23, 2019

That looks amazing!!!

cowgirl · Jun 23, 2019

Looks amazing!

KB BBQ · Jun 23, 2019

Yeah man! Looks tender and juicy

rwalters · Jun 24, 2019

BillN said:
Wow! looks amazing... I'm guessing that bark was delicious.

Thank you and yes the bark was like crack!!

speed2486 · Jun 24, 2019

That looks outstanding!

jermoQ · Jun 24, 2019

The juice is running out of the corner of my screen from those pictures! Well, maybe I am just drooling? Either way, that looks delicious! :hungry:

Wagyu chuck roast... suggestions??

rwalters

Quintessential Chatty Farker

MisterChrister

Quintessential Chatty Farker

rwalters

Quintessential Chatty Farker

tom b

somebody shut me the fark up.

The Wookiee

Full Fledged Farker

rwalters

Quintessential Chatty Farker

rwalters

Quintessential Chatty Farker

cowgirl

somebody shut me the fark up.

tom b

somebody shut me the fark up.

rwalters

Quintessential Chatty Farker

BillN

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

LloydQ

is One Chatty Farker

cowgirl

somebody shut me the fark up.

KB BBQ

is Blowin Smoke!

rwalters

Quintessential Chatty Farker

speed2486

is one Smokin' Farker

jermoQ

Babbling Farker

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