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jsperk
08-30-2015, 05:43 PM
Smoked a chuck roast with some meat church holy cow rub. Used the grands type biscuits to fill with meat. Added some mushrooms, onions and cheese into the beef.
Also just for the hell of it I made some salted caramel bacon.

Fwismoker
08-30-2015, 05:47 PM
Oh I just cooked a chuckie but I was too early for the bisky idea! :clap:

c farmer
08-30-2015, 05:49 PM
Wow. Looks awesome.

cheez59
08-30-2015, 05:53 PM
Beautiful beef! Will you give a little more detail on how you did those biscuit jacket things please. I have some grand kids that would love those...and a wife...and me. I would love something like those too.:-D

jsperk
08-30-2015, 06:00 PM
Beautiful beef! Will you give a little more detail on how you did those biscuit jacket things please. I have some grand kids that would love those...and a wife...and me. I would love something like those too.:-D

I bought the smaller grands biscuits but any will work. It took three small ones to make on roll. I smashed them together and press out. Then I roll them on wooden dowel rods I cut down to 5 inches and wrap in foil.

My plan was homemade pretzel dough but wasn't up to doing dough so I took a shortcut.

I will be using those dowel rods for brats and sausages also.

landarc
08-30-2015, 06:02 PM
Very nice cooking, love the biscuit jackets

Bonewagon
08-30-2015, 06:11 PM
Sure looks good to me!

cowgirl
08-30-2015, 06:11 PM
Great idea, looks tasty!

scott1459
08-30-2015, 06:14 PM
more info on the chuckie cook please
was a water pan used?
it looks chopped or was it pulled?
looks good!

jsperk
08-30-2015, 06:26 PM
more info on the chuckie cook please
was a water pan used?
it looks chopped or was it pulled?
looks good!


No water pan was used. Started cooking at 250 dome temp and went up to about 350 for a bit. and settled at 300. After a couple hours I put in a foil pan covered with water worcestershire sauce added.

I started pulling on section was so tender but the other was tender but not pulling so I chopped. Chopped, pulled or sliced chucks always seem good.

Smoke on Badger Mountain
08-30-2015, 06:29 PM
That looks great

mikemci
08-30-2015, 07:31 PM
Love this cook!!! Thanks for sharing.:-D

bluetang
08-30-2015, 07:33 PM
Man! That is killer to say the least.

Roguejim
08-30-2015, 07:36 PM
What's the meat spike for? Thanks.

jsperk
08-30-2015, 07:45 PM
What's the meat spike for? Thanks.
I think it's called Mary's marinating stick. You fill it with herbs or what ever. I used garlic and butter. I think it does add flavor.

LMAJ
08-30-2015, 07:47 PM
great idea!

Big George's BBQ
08-30-2015, 07:52 PM
Nice cook Great idea

blazinfire
08-30-2015, 08:19 PM
The biscuit idea is brilliant!!! I've been smoking chuck roast for some time, always sliced it, I cook it to 195F and eat it in slices, what does it take for it to pull apart? there was no way I could pull apart the chuck roast like this!

jsperk
08-30-2015, 08:26 PM
The biscuit idea is brilliant!!! I've been smoking chuck roast for some time, always sliced it, I cook it to 195F and eat it in slices, what does it take for it to pull apart? there was no way I could pull apart the chuck roast like this!
Maybe 200 or 205.. I'm not sure I didn't take temp. Once it probed tender I pulled off to rest.

Big Red Fan
08-30-2015, 08:51 PM
How long did you cook yours, & what temp? After seeing the pictures, I have yet another meal project.....thanks......:doh: :hail: :icon_wink

Smoked a chuck roast with some meat church holy cow rub. Used the grands type biscuits to fill with meat. Added some mushrooms, onions and cheese into the beef.
Also just for the hell of it I made some salted caramel bacon.

Titch
08-31-2015, 12:48 AM
Great idea, looks good

TheWolfePit
08-31-2015, 04:24 AM
Nice!!!

SGH
08-31-2015, 06:00 AM
Brother that is some fine looking grub for sure. Great job :thumb:

smoke ninja
08-31-2015, 07:38 AM
It kinda like a hot pocket only not gross.

jsperk
08-31-2015, 08:21 AM
It kinda like a hot pocket only not gross.

That's funny

How long did you cook yours, & what temp? After seeing the pictures, I have yet another meal project.....thanks......:doh: :hail: :icon_wink

I'm going to guess it cooked around 4 hours. Maybe 2.5 to 3 hours on the food grate, then 1 to 1.5 hours in a foil pan covered.Say 300 pit.
I'm not sure I was busy building deck and roof but I wanted some bbq and just let it ride and didn't worry. Turned out to be my best chuck roast of the grill.

Trailer Trash
08-31-2015, 12:13 PM
You have just inspired me! Awesome and great idea!

IllinoidRick
08-31-2015, 12:24 PM
Must have been the weekend for Chuckies. I cooked a small 2 pounder on my PBC. 4 hrs to get nice color and bark then into the covered half pan with RootBeer till probe tender. Total about 6 hrs. Pulled and ate with plain white buns.

Gotta try the biscuit trick.

gpb11
08-31-2015, 12:33 PM
Nicely done. Now those are Hot Pockets I'd eat!

BTW you've got me rethinking the chucky I skipped buying a couple days ago because it looked too thin and I was concerned about drying it out before it became pullable. Oh well.

ssv3
08-31-2015, 12:46 PM
Absolutely killer! :thumb:

Dillo_Duster
08-31-2015, 12:57 PM
that looks awesome, i may have to steal this idea lol

HelzBelz
08-31-2015, 03:14 PM
Nice work