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.
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.
I made this last Friday controlling the cook remotely while I was away watching the latest Star Wars movie with my son.
Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream sauce and another with barbecue sauce. Simply awesome!
One 3 lb chuck roast
1 large onion
2 large peppers, mild/med/hot whatever
Sprigs of thyme and oregano
black pepper Burger Buns Horseradish Cream Sauce
Optional dark beer for additional braising liquid if necessary.
View the entire charted cook at ShareMyCook.com.
Other videos/products mentioned: Back To Basics Brisket - Beef, Smoke, Salt, & Pepper in Perfect Harmony BBQ Guru CyberQ Cloud Temperature Controller