oldpro
Knows what a fatty is.
I did my first chuck roast, and it turned out very good - not great. I used Angelo's Beef rub mixed with some brown sugar. Angelo's rub is pretty hot, but I grew up eating their brisket in Fort Worth, and it was some of the best, so I use that when I'm in a hurry. Put the rub on 24 hours in advance.
We had a big cool front coming through with an all day rain, and I barely got the Weber going when it hit. Added hickory chunks and started cooking. The temp stayed between 230 and 250. After 6 hours, and two more hickory chunks, the internal temp was 170 degrees. I wrapped it and cooked for two more hours to 195 internal temp.
It made very good pulled beef sandwiches, which my wife liked a lot, although it was pretty hot seasoning wise. The chuck picked up more of the heat from the seasoning than a brisket does. It was fine for me. It seemed to be a little drier than a brisket, and since I prefer the point portion to the flat on a brisket, I would have preferred it to be more juicy. Maybe basting would have helped that, but I didn't do that with this one.
It was good enough that I will do it again. It got me through a rainy day!
We had a big cool front coming through with an all day rain, and I barely got the Weber going when it hit. Added hickory chunks and started cooking. The temp stayed between 230 and 250. After 6 hours, and two more hickory chunks, the internal temp was 170 degrees. I wrapped it and cooked for two more hours to 195 internal temp.
It made very good pulled beef sandwiches, which my wife liked a lot, although it was pretty hot seasoning wise. The chuck picked up more of the heat from the seasoning than a brisket does. It was fine for me. It seemed to be a little drier than a brisket, and since I prefer the point portion to the flat on a brisket, I would have preferred it to be more juicy. Maybe basting would have helped that, but I didn't do that with this one.
It was good enough that I will do it again. It got me through a rainy day!
