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BEER-N-BBQ by Larry

Chuck Roast: The Brisket Alternative

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Great video with some explanation that helps me understand something I didn't know, specifically why to start the meat on the grate and then remove to foil or a pan.  I did a pot roast yesterday and left it in the shallow cast iron pan the whole time braising in its own juices, adding vegetables later.  No fuss, no mess on the grate, good smoke flavor.  That's just how it works for me.

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I cooked 4 chuck roasts yesterday and it might just be the best thing I've ever made on my Kamado (Vision Grill). Given this, I may never cook a brisket again!

I used some of the recipes on here as a basic guideline, but made a few tweeks. Here's how I did it.

Total cook time was about 8 hours (this includes 30 minutes to get grill going, about 5.5 hour cook, followed by a 2 hour rest in an insulated cooler)

The chuck roasts I used were about 4.5lbs each, choice grade (from Costco)

 

Basic steps were;

  • Coat meat with oil (I used canola), then apply rub to meat, place in large ziploc bag and put in fridge for about 12 hours. The rub I used was the "Big Bad Beef Rub" from amazingribs.com
  • Start grill, let temp get up to 300
  • Throw a handful of soaked hickory chips on the fire, then put your heat diffuser (plate setter for you egg heads) in place.
  • Put drip pan with about 1" of water on lower rack, and with themo-probe in meat, place meat directly on upper grill.
  • Keep grill temp around 275 for the entire cook.
  • Once the meat gets up to 160F, place the meat in a grill safe pan (I just used one of those disposable aluminum ones) and add "liquid" into pan until level is about 3/4 up the side of the meat. My "liquid" consisted of some Campbell's French onion soup (made with two cans of water instead of just one as the Campbell's directions said) along with one cup of red wine.
  • When meat reaches 180, flip meat in the pan (taking care not to immerse your temp probe wires in the liquid).
  • Cook meat to 203, remove from grill and cover pan tightly with hvy duty foil and place in an insulated cooler for no less than 2 hours. Best to stuff any open areas in the cooler with old towels as this will really help the meat stay hot. This is one of the most important steps in my opinion...in order to get super tender/juicy meat.
  • After two hours in the cooler, pour off the juices into a gravy separator.
  • Rough chop (or slice) meat and place in bowl. Pour separated liquid/juices onto meat and stir (discarding grease/fat from separator obviously).

Enjoy. It make superbs sandwhiches, tacos or eaten plain. Sorry I didn't take any photos.

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