chuck roast

Cooked a chuck roast in the Pit Barrel Cooker, I was very happy with how it turned out.

With some of the restaurant restrictions we have, we knew our close friends would be stuck at home for Valentines Day. We decided to make a nice meal for them as well as ourselves. My wife’s favorite meal is Pot Roast so that was a no brainer to make. Plus, as good as the one I made for...

Many of you might remember that both my wife and I are on Weight Watchers right now. We both agreed to throw caution to the wind for Christmas Eve dinner. My wife’s favorite meal is Pot Roast so when I asked her what she wanted me to make, this is what she wanted. Now My version is slightly...

Found a super good deal on some choice Chuck roasts, so here is the 2nd one I’ve made this week. For reference, round 1 can be found here: https://www.bbq-brethren.com/forum/showthread.php?t=288067 This time, I decided to go barbacoa. Seasoned it up, and tossed it in the kettle for a few hours...

Happy Sunday Phunday, y'all! It is absolutely beautiful here in the 505 - watched the hot air balloons rise over the Sandias around dawn. Temps are still ridiculous in the sun, but we'll soon be sub-90 F in the day and sub-60 F at night. Can't wait. I've failen for a local barbacoa place -...

Hey folks, So my friend Dan arrived with a load of wood yesterday. I was expecting a truck bed. But when he arrived he had his bed full and a 12' trailer in tow full of wood as well. We got it all unloaded and he was on his way. So today it was 7 hours on splitting and stacking. I didn't quite...

Putting three Chuck roasts on the wsm today for pulled beef sandwiches. Do I need to take it to 200 internal like brisket, or do you pull it sooner since it is a far more tender cut?

I suppose this is of Brethren interest. Only shot I have is of the final product, but this is a stuffed sopapilla, filled with pecan smoked chuck roast. The red chile sauce is made from heirloom Chimayo red powder - the earthy taste and heat from this chile is the standard for red chile in...

I'm breaking in the new smoker today. Threw on a chuck roast this morning to make some"poor man's burnt ends". Also cooking some pork tenderloin and wings later. I started a feeder fire to help avoid dirty smoke and temp drop offs. It's worked great so far. Using oak and hickory splits. Any...

I'm breaking in the new smoker today. Threw on a chick roast this morning to make some"poor man's burnt ends". Also cooking some pork tenderloin and wings later. I started a feeder fire to help avoid dirty smoke and temp drop offs. It's worked great so far. Using oak and hickory splits...

What's up everyone So I've been going through the internet looking for recipes on "beef chuck roast burnt ends", because I saw this video by Adrenaline BBQ and at the end I thought "hmmmm... that looks a lot like burnt ends." Lo and behold, several recipes exist online that include various...

:heh: Used the jaccard, and dry brined then it went on the 007 in grill mode taking it to medium. Gotta say it wasn't too darn bad...definitely not a rib eye but pretty darn good and it was large enough to be two large steaks. The juices were definitely flowing! The baked taters were done...

LOL, Today I feel like it! Every once in a while I'll break out the double decker and with the bottom intake closed I'll through a chunky split in about every hour or so and sit and relax. Probably throw a pan in with veggies later in a couple hours. The neighbors are enjoying the thinnest...

Decided to full fill my yearning for some beef. So I picked up a decent looking Chuck Roast gave it a lite seasoning with Salt, Pepper, Onion Powder, and Garlic Powder (SPOG). While the seasoning rested and dissolved into the meat. I got the Weber Smokey Mountain fired up and let it settle in at...

The Anova sous vide was on sale last week and i couldn't resist pulling the trigger. The package was recieved and i picked up a chuckeye roast to break er in. Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over...

So I have 2-3 lb chuck roast that I would like to cook on the Pit Barrel Cooker tonight... My question is, should I use a little less charcoal? I'm only planning on bringing the meat to around 120-125... Pulling it and wrapping in foil until it comes to around 140. Its just really hard to...

Built me another drum (old one a bit rusty) and needed to christen it. Did a nice 4 1/2 lb chuck roast Saturday. Very moist, flavorful and tender. The family really enjoyed the sandwhiches made from this bad boy! Thanks and God bless, Disciple

Does anyone have a Great recipie for Barbacoa tacos? I've tried many but can't seem to find the right one yet!!

Making some Pepper Stout Beef tomorrow. Should I apply the rub tonight or just before I start the WSM ? I'm using Bigabyte's famous "Foil Hat Rub". This will be my 1st time using his rub recipe. Pepper Stout Beef link: http://www.bbq-brethren.com/forum/showthread.php?t=138846 Bigabyte's...

I'm having a great time playing around with the UDS. A week or so ago, I was on-call and anchored to the house. Perfect excuse to play on the UDS. Found this 4 pound piece of meat labeled as a "Beef Chuck 7 Bone Pot Roast". Looked more like a slab of beef to me than what I would call a...