Betcha didn't think I was going to make it today, did you? It's almost 9 p.m.!
So this cook was completely inspired by @DerHusker's Pepper Stout Beef. My original intent was to duplicate his post, but work got hectic today and I didn't get a chance to hit the grocery store for what I needed. So I punted.
Started with a 3lb chuck roast which I rubbed with Louisiana Hot Sauce, and then coated in a mix of Penzey's medium chili powder, celery salt, cumin, and garlic powder. I wrapped it in plastic and let it rest in the fridge for about 4ish hours.
Into my 3qt dutch oven, I put potatoes, about 3/4 of a leftover red onion, a yellow spanish onion, a bag of baby carrots (chopped), some celery, and 5 of the riped Hatch chiles that I roasted off yesterday. Oh, and a couple of smashed cloves of garlic. Added 1/4 cup of Worcestershire, and about 3/4 of a bottle of Shiner Bock.
Grill at 200°, cast iron griddle as defuser on the lower rack, dutch oven with veggies on the middle rack, and chuck on the top.
Of course the minute I put everything on the grill, the skies opened up.
Nevertheless, the grill held the temp perfectly. After about 2 hours the meat was at 163°
So I popped the meat into the bowl with the veggies, foiled, and bumped the temp to 330°
2 more hours and it was testing at 205° and felt like butter.
Wound up with a rare day off (I keep thinking the light season is coming, but the horizon keeps shifting)... I was unprepared for a brisket so I decided to try a chuckie again. My first attempt (http://www.kamadoguru.com/topic/5139-my-firhuckiest-c/) turned out a bit tough and dry.
I seasoned the ~3lb roast with montreal steak and some olive oil and trussed it up before hitting the grill.
Started at 250° for the first 3.5 hours and then panicked a bit at the stall (151°) and foiled/cranked it to 350°. That worked. Added potatoes and carrot/onion pack then with about an hour and a half to go.
Everything finished together with the roast at 205°... 5.5 hours total on the meat. The potatoes were a bit underdone but they cooked longer on the stove (mashed) while the meat rested. Made a gravy from the foiled juices. All together outstanding. Way better result than my first chuckie... it was fork tender and really juicy.