I have a new found love for chuck roasts. Growing up always had them cooked in a crock pot and never thought about smoking them. My first try at low and slow was so-so and had me chasing temps for 2 or 3 hours. After a little research of all the great info on this site, my second attempt went much smoother.
Started with about 3.5 lb chuck all rubbed up with some coffee infused SPOG:
Went out to light up little red using ckreef's paper towel roll method and following all the advice here to make very small adjustments and wait 15 minutes between adjustments. About 40 minutes later I overshot my temp a little at 280 but time to throw on the meat:
Brought temps down to about 220 but then settled in about 230 at the grate with these vent settings:
The akorn's vents are really twitchy. A pencil lead width adjustment really swings the temp, but once you're dialed in, it stays put for hours. In my case about 6 hours and temp raised 30 degrees total. Never touched a vent or raised the lid once until the meat reached 195:
All done and ready to rest:
Rested about 30 minutes, sliced er up and chowed down.
Last pic doesn't do justice. It was tender, juicy and tasted fantastic. I think the coffee rub is now my wife's favorite. Only short coming was the bark could have been more set. It was okay but I like it a little crustier. Any ideas? I heard spritzing actually helps set the bark during the initial 2 or 3 hours. Otherwise I was thrilled with the akorn jr. and its ability to hold a fairly low temp.
So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/)
I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
· 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
· Carne Asada Seasoning (I used Fajita seasoning)
· 2 tbsp Extra Virgin Olive Oil
· 1 large yellow onion, diced
· 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
· 1 jalapeno, seeded, diced
· 1 tbsp All Purpose Rub
· 1 tbsp ground cumin
· 1 tsp Mexican oregano
· 4 cloves garlic, minced
· 3 tbsp unsalted butter
· 1/4 cup flour
· 2 (15 oz) cans of great northern beans, drained, rinsed
· 1 quart unsalted chicken stock
· 1 cup heavy cream (I used Caciqui Crema Salvadorena)
· 8 oz cream cheese, cubed
· 1 bunch cilantro, minced
· 4 oz (1 cup) pepper jack cheese, grated
Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.
Sliced al the breast in half to increase the surface area
and then sprinkled on the fajita seasoning.
I grilled the chicken on my preheated Grill Grates I got from BPS.
Brought then inside to cool
while I started prepping the veggies and other ingredients.
Onion and Poblano diced
and now the Anaheim’s added.
I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.
I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
Sound off everyone! What's the plan for this weekend?
I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other.
Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.