Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 07-02-2011, 03:57 PM   #1
is one Smokin' Farker

kcmike's Avatar
Join Date: 02-09-11
Location: Kearney, MO
Default Here's Chuckie!!!! ~ Oakridge BBQ Style w/MEGA pr0n

I was cleaning out my deep freezer earlier this week and found two chuck roasts left over from the side of beef we bought last fall from Bichelmeyer's Meats, and I thought to myself, "I haven't made pulled beef in a while, so now's a great time to make some!" So, I tossed the two roasts in my catering fridge and let them thaw out in preparation for smoking them yesterday. And here's how it went...

Roasts & Rub....

A little yeller' mustard...

Smooth it around and apply some Oakridge BBQ Competition Beef & Pork rub...

After the meat's rubbed on all sides, I went out and started getting my 22½" WSM ready to go. Note, there are two charcoal grates in the bottom; the original one that came with the WSM on the bottom and a second one from my 22½" kettle grill set inside the fire ring and oriented 90º from the one below it. This helps keep the lump charcoal from falling through the grates...

Here's how I build my fire... First, I set a few fist-sized hunks of hickory around on the fire grate. These hunks are dry, I NEVER soak my cooking wood...

Next, in goes the unlit lump. I make sure to leave a hollowed out spot right next one of the intake vents and I also make sure one of my hunks of hickory is situated there as well. There's about 10-12 lbs of unlit lump in the ring...

Now, it's time to light a half-chimney of lump. If you don't have one of these, and you use propane for anything around the house, you should really think about getting one. It's a "Light My Fire" brand ferro rod and striker set, otherwise know as a firesteel, and you can get them here...

When the lump is going good, dump it into the little hollow you built.

There is a very specific reason I've built the fire this way... Lump burns hotter than briquettes and it's prone to lighting all at once instead of lighting slowly and burning across (Minion method) which causes your pit temps to soar out of control. The way I've found to combat that problem and still use lump charcoal (because I hate briquettes and refuse to use them) is to build your fire like above. The lit lump gets dumped into the unlit right in front of an intake vent. You leave that vent slightly open and then completely shut the other two. This will only allow oxygen to be fed into the lit spot and helps prevent the rest of the lump from igniting all at once. Using this method, I was able to maintain a steady 235º top grate temp for over 6 hours.

I use sand in my water pan, so I needed to replace the foil cover before I put my WSM together the rest of the way...

The grill has been assembled, vents set and now it's keeping a steady temp. Time to put the meat on...

The rub has setup nicely, time to put them on the grill...

Here's a shot at the one hour mark, starting to look juicy...

I think this was about 3½ hours in, I just flipped them over...

Bark is starting to form nicely...

'Bout another hour and they hit 165º internal and I wrapped them in foil and continued cooking them until they hit about 190º. I let them rest a while then they were pulled. Gonna' make some damn fine sandwiches....

Thanks for lookin...
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22½" WSM
Oaklahoma Joe 20x40
26½" Weber Kettle
kcmike is offline   Reply With Quote

Old 07-02-2011, 04:01 PM   #2
is Blowin Smoke!
RevZiLLa's Avatar
Join Date: 07-02-07
Location: Richmond, VA

That looks real good

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 04:31 PM   #3
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT

WOW - those food pics are great. Have a great 4th.

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 04:59 PM   #4
Full Fledged Farker
syndicate559's Avatar
Join Date: 06-04-11
Location: Fresno, CA

Nice, I'm gonna grab some chuckies the next time I see them on a cheap sale.
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
syndicate559 is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 05:44 PM   #5
Quintessential Chatty Farker

colonel00's Avatar
Join Date: 06-03-10
Location: Shawnee, KS

Looks great.
Some of my photos on Instagram
Proud owner of the PentaZero
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 05:46 PM   #6
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ

Nice pics and story. Enjoy... it looks really good !
Stumps Stretch, Rec-Tec Pellet Grill, Primo Oval XL, gasser and Super Fast Red Thermapen
K-Barbecue is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 05:51 PM   #7
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca

awesome ! i really need to do that. wife can't eat pork but we both could eat that !
spam, can't live without it
mbshop is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 05:59 PM   #8
Full Fledged Farker
thunderwagn's Avatar
Join Date: 06-02-10
Location: Loveland, CO.

Some great photo's and chuckie's
Chargriller!!! UDS!! Webber OTG!!
thunderwagn is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 06:33 PM   #9
Full Fledged Farker

Join Date: 10-16-10
Location: Adelaide, Australia

Looks great!
Outstanding photos too!
Drew - Because life's too short to eat bad BBQ! :thumb:
Drew is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 07:04 PM   #10
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I'll be right over!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 07:14 PM   #11
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

Lookin' goooooooooooooood.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 07:38 PM   #12
somebody shut me the fark up.
Harbormaster's Avatar
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

OK Mike,
I'm tryin' your rubs next!
Those chuckies look outstanding.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 07:55 PM   #13
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

Great job and pics, Mike.

PatioDaddio is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 08:13 PM   #14
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Wow, that looks terrific
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Thanks from:--->
Old 07-02-2011, 08:55 PM   #15
is One Chatty Farker

FamilyManBBQ's Avatar
Join Date: 06-30-09
Location: Redmond, WA

Wow!! Great post Mike!! Love those pics! That's some fine looking beef! The "juicy" one hour shots are my fave!
Humphrey's Pint, Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. BLACK thermapen...and a YELLOW one too!!

Everything I cook is judged by SIX!!

Daddy and Me BBQ Competition Cooking Team
FamilyManBBQ is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mega rib experiment (Oakridge BBQ won) pinkelephant Q-talk 24 10-14-2011 07:14 PM
Tacos de Carne Asada ~ Oakridge BBQ Style!! kcmike Q-talk 32 09-06-2011 07:06 AM
Oakridge BBQ Hanger Steaks -> Lots-o-Pr0n! kcmike Q-talk 30 08-22-2011 07:47 PM
Deep Fried Pork Spareribs - Oakridge BBQ Style!! kcmike Q-talk 41 08-03-2011 01:35 AM
Recent Cooks (Oakridge BBQ style) FamilyManBBQ Q-talk 26 07-02-2011 08:59 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:58 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts