17 lb Chuck Roll - 8 lb Briskets - and Other Stuff ... I Tamed CHUCKZILLA!

Started by classicrockgriller, March 20, 2010, 09:14:08 PM

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classicrockgriller

I got a Chuck Roll and couldn't come up with a great plan so I just

decided to roll it in some smoke and see what happens.



I seasoned it with Zach's Brisket Rub and Sid's Gunpowder Seasoning



It wouldn't fit on a Bradley Rack so I tied it up until I get enough shrinkage to cut the strings.



Also put on a 8 lb Brisket



Use a Chili Sea Salt and a Pepper Blend seasoning and grind it medium with a spice grinder.



I'm smoking them for 7 hrs and will let the finish cook run at 217*

I'm doing hickory/pecan/hickory/apple for wood selection.

This is after 4 hrs in the Bradley.



Also added enough tomatillo/onions/jalapeno peppers/garlic for 4 quarts of Smoked Salsa Verde.


squirtthecat


Trussed Chuck!    This should be interesting...

Where did you get that spice grinder at?

classicrockgriller

Santa brought it to me!

Wifie thinks she got it at Marshall's.

Going Monday to find a cpl more.

They are nice.

She also said she might have got it at T J Max's.


squirtthecat


Cool.  I'll keep an eye out for one around here..

classicrockgriller

Tomatillos all smoked



And Jalapenos and Garlic



And the Onions



This tomatillo must have been from the "Hinny" variety



4 Quarts of Smoked Salsa Verde ready for consumption



Brisket and the Chuck Roll after 7 hours.



Trays are full of water, turned smoker to 210*, Time for bed!

pensrock

Looks great, what IT are you looking for with the chuck?

classicrockgriller

Quote from: pensrock on March 21, 2010, 05:18:33 AM
Looks great, what IT are you looking for with the chuck?

Pens, I am kinda wingin it.

I have read some post of a guy who says he has smoked "100's" of these and he stopped using

a set IT. Instead he waits for the stall and goes 10* higher. The pics I saw of the ones he did

look great.

He stated that the avg temp IT that he removed the chuck was 175* to 185* and the avg time was 18 hrs.

I am trying for something like a slice brisket texture and if not them a whole bunch of chopped beef. ;D

MPTubbs

Looks like a lot of goodness in that smoker.

I really like your new and improved D6R!
If your so cool....where's your Tattoo.

Pachanga

CRG,

You're killing me.  Brisket, chuck, canned salsa, and a spice grinder.

You, sir, are a wildman.

Keep it coming.  I will smoke vicariously through you until this cold front with 40 mile winds moves through.

Good luck and slow smoking,

Pachanga

classicrockgriller

Quote from: Pachanga on March 21, 2010, 07:59:50 AM
CRG,

You're killing me.  Brisket, chuck, canned salsa, and a spice grinder.

You, sir, are a wildman.

Keep it coming.  I will smoke vicariously through you until this cold front with 40 mile winds moves through.

Good luck and slow smoking,

Pachanga

It hit here too, Got down to 31* and gust of 30 mph winds.

Kinda slowing things down, but I got nowhere to go and no time table for a finish.

Will just keep it low and slow.

classicrockgriller

Brisket went to FTC at 16 hr mark. The Rub taste fantastic.


HawkeyeSmokes

Brisket and salsa look great!

Waiting on the finished pics of that chuck Fred Flintstone roll.  ???

HawkeyeSmokes

classicrockgriller


classicrockgriller

Brisket is sliced



Chuckzilla is going to Rest.





The Chuck Roll was 25 hrs and it stalled at 160* It started moving again and wouldnt get past 168*

I bumped the temp twice and it stayed at 168* for 3 hours, so I pulled it out.

The Chilli Sea Salt and Blended Pepper rub on the Brisket taste ungoldly good.

Gizmo

I am missing the sliced pics on the Chuck Roll CRG.
Looks like I am going to have to get some reservations to Houston soon.   :)
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