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

[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]

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!

[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]

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.  ???

[classicrockgriller]

Just getting ready to download it.

[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.   :)