Chuck Roast cook with live temp data

[sleebus.jones]

Going to be a quiet day at the homestead with rain, so it's a great day to BBQ! For the live part, I'm running my Fireboard, so if you want to watch the cook, you can do so right here:

https://share.fireboard.io/B7DC54


Pre-salted a chuck roast ~24 hrs ahead of time

I tie all of my pork roasts to help them keep shape. Chuck roasts always want to fall apart, so why not tie it?

So I did. One string around the middle holds it together nice, and also makes it much "fatter" the tighter you tie the string. Helps make the thickness more consistent. I've wet the meat with Worcestershire and used a no-salt version of the Big Bad Beef Rub, since I had applied salt earlier.

On to the indirect side of the PG1000

Happy to be out of the rain today

 

[Big George's BBQ]

Looking good I like doing chucks for pulled chuck with beer pepper and onions

 

[Blythewood BBQ'er]

Nice bud! Need to do a chucky myself soon!

 

[BKING!]

Are you wrapping the chuck or are you going to let it ride?

 

[sleebus.jones]

Are you wrapping the chuck or are you going to let it ride?

I'm going to let it ride. I usually cook them without wrapping, so I'm going to leave this one unwrapped to see if the string trick has any effect.

Stay tuned! :grin:

 

[campdude]

Haven't had a pulled chuck in a long time. Gotta go on the list of upcoming cooks. Interested to see whether stringing it together made any difference.

 

[16Adams]

Inspired me. I’m in.

 

[sleebus.jones]

Just pulled it. Shrank a lot more than I'm used to, hope I didn't kill it.

 

[16Adams]

Awesome looking chunk of beef.

 

[sleebus.jones]

Well, I didn't kill it:

Oddly enough, I could have gone longer. When I saw how much it shrunk, I panicked and pulled it. Shoulda left it on longer.

 

[KB BBQ]

Looks good to me. I'm inspired too, gotta do one of those.