Voice_of_Reason Posted April 20, 2020 Share Posted April 20, 2020 37 minutes ago, Skinsfan1311 said: Done My invitation must have gotten lost in the mail. 1 Link to comment Share on other sites More sharing options...
steve09ru Posted April 20, 2020 Author Share Posted April 20, 2020 Giving this one a try tomorrow https://pitboss-grills.com/recipes/smoked-chuck-roast don’t have the sweet heat so will like just use another combination of light sweet and savory with a little heat 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 20, 2020 Share Posted April 20, 2020 34 minutes ago, steve09ru said: Giving this one a try tomorrow https://pitboss-grills.com/recipes/smoked-chuck-roast don’t have the sweet heat so will like just use another combination of light sweet and savory with a little heat You will love it. I use the recipes from the Amazing Ribs site. Basically, for sliced, dry brine it the night before, smoke at 225°-240°, and pull it off the smoker when the meat hits 180°. For pulled, dry brine the night before, use, the Big Bad Beef Rub,(easy to make), take it to 160°, wrap tightly in foil, and take it to 205° Definitely let them rest, minimum 1/2 hr. 2 Link to comment Share on other sites More sharing options...
steve09ru Posted April 20, 2020 Author Share Posted April 20, 2020 (edited) 2 hours ago, Skinsfan1311 said: You will love it. I use the recipes from the Amazing Ribs site. Basically, for sliced, dry brine it the night before, smoke at 225°-240°, and pull it off the smoker when the meat hits 180°. For pulled, dry brine the night before, use, the Big Bad Beef Rub,(easy to make), take it to 160°, wrap tightly in foil, and take it to 205° Definitely let them rest, minimum 1/2 hr. Thanks! Used most of what I found for that run except substituted the hotter spices with red pepper and slap ya mama (didn’t have the other). Edited April 20, 2020 by steve09ru 3 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted April 20, 2020 Share Posted April 20, 2020 11 hours ago, steve09ru said: Giving this one a try tomorrow https://pitboss-grills.com/recipes/smoked-chuck-roast don’t have the sweet heat so will like just use another combination of light sweet and savory with a little heat A smoked chuck roast is my favorite. Add onions, green/red peppers & a couple of toasted homemade hoagie rolls.... 2 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted April 20, 2020 Share Posted April 20, 2020 2 hours ago, EmirOfShmo said: A smoked chuck roast is my favorite. Add onions, green/red peppers & a couple of toasted homemade hoagie rolls.... Everything you said is accurate except bell peppers are gross. All of them, in any preparation. Completely awful. Yuk. 1 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 20, 2020 Share Posted April 20, 2020 2 hours ago, EmirOfShmo said: A smoked chuck roast is my favorite. Add onions, green/red peppers & a couple of toasted homemade hoagie rolls.... ...and sauteed mushrooms. 2 Link to comment Share on other sites More sharing options...
Kosher Ham Posted April 20, 2020 Share Posted April 20, 2020 So a cheese steak? Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 20, 2020 Share Posted April 20, 2020 8 minutes ago, Kosher Ham said: So a cheese steak? But with homemade smoked chuck roast. Immensely better. 👍 4 Link to comment Share on other sites More sharing options...
Kosher Ham Posted April 20, 2020 Share Posted April 20, 2020 Not really. Still just a cheese steak. 1 Link to comment Share on other sites More sharing options...
HOF44 Posted April 20, 2020 Share Posted April 20, 2020 Going to pick this up in a few hours. A friend made 3 of them to give away to friends. Injected with McKenna 10 Bourbon and apple juice. Wrapped and warmed with peach juice. Smoked with apple wood and barrel char. 7 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 20, 2020 Share Posted April 20, 2020 16 minutes ago, Kosher Ham said: Not really. Still just a cheese steak. A cheesesteak is thinly sliced steak prepared on a hot griddle. There are numerous other beef sandwiches that aren’t “just a cheesesteak”. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 20, 2020 Share Posted April 20, 2020 (edited) 36 minutes ago, HOF44 said: Going to pick this up in a few hours. A friend made 3 of them to give away to friends. Injected with McKenna 10 Bourbon and apple juice. Wrapped and warmed with peach juice. Smoked with apple wood and barrel char. Sounds good, but a waste of the Mckenna. The bark looks incredible! Let us know how it tastes! Jackie gave me some barrel staves, from used Maker's barrels, when we visited the distillery. I cut a couple of up and toss them on the coals sometimes. Edited April 20, 2020 by Skinsfan1311 2 1 Link to comment Share on other sites More sharing options...
HOF44 Posted April 20, 2020 Share Posted April 20, 2020 49 minutes ago, Skinsfan1311 said: Sounds good, but a waste of the Mckenna. The bark looks incredible! Let us know how it tastes! Jackie gave me some barrel staves, from used Maker's barrels, when we visited the distillery. I cut a couple of up and toss them on the coals sometimes. You know we have a little extra whiskey sitting around. 1 Link to comment Share on other sites More sharing options...
Kosher Ham Posted April 20, 2020 Share Posted April 20, 2020 1 hour ago, BatteredFanSyndrome said: A cheesesteak is thinly sliced steak prepared on a hot griddle. There are numerous other beef sandwiches that aren’t “just a cheesesteak”. So quotient for thickness? Or is there a preparation method that separates the two? I think the two coincide with each other equate basically the same thing if you're having Peppers mushrooms, onions, cheese even to say without the cheese. Okay, maybe it's just a steak sandwich. Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 20, 2020 Share Posted April 20, 2020 6 minutes ago, Kosher Ham said: So quotient for thickness? Or is there a preparation method that separates the two? I think the two coincide with each other equate basically the same thing if you're having Peppers mushrooms, onions, cheese even to say without the cheese. Okay, maybe it's just a steak sandwich. People put onions and mushrooms on pit beef, french dip, etc. Technically, if you ask someone from Philly they would say mushrooms and peppers disqualify it from being a true cheesesteak. 1 1 Link to comment Share on other sites More sharing options...
Kosher Ham Posted April 20, 2020 Share Posted April 20, 2020 That's not exactly true. Technically that is. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 20, 2020 Share Posted April 20, 2020 40 minutes ago, BatteredFanSyndrome said: People put onions and mushrooms on pit beef, french dip, etc. Technically, if you ask someone from Philly they would say mushrooms and peppers disqualify it from being a true cheesesteak. Mushrooms on pit beef?!?? Blasphemy!! Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 20, 2020 Share Posted April 20, 2020 (edited) 45 minutes ago, Skinsfan1311 said: Mushrooms on pit beef?!?? Blasphemy!! Mushrooms on anything, personally. But my primary point was that there are tons of beef sandwiches with cheese and other toppings, that aren’t necessarily ‘cheesesteaks’. Edited April 20, 2020 by BatteredFanSyndrome Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 20, 2020 Share Posted April 20, 2020 Just now, BatteredFanSyndrome said: Mushrooms on anything, personally. Yes. Extra, please. 1 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 20, 2020 Share Posted April 20, 2020 1 hour ago, BatteredFanSyndrome said: Mushrooms on anything, personally. But my primary point was that there are tons of beef sandwiches with cheese and other toppings, that aren’t necessarily ‘cheesesteaks’. Hey, I sprinkle hot sauce on greens, then dip 'em in ketchup, so who am I to judge? I love mushrooms too but, Mrs Skinsfan hates them..😑 1 Link to comment Share on other sites More sharing options...
steve09ru Posted April 20, 2020 Author Share Posted April 20, 2020 (edited) Was a little hard to pull and seems a little tough still. Thought I had it at 203 but seems like a few spots are stuck at about 195 or so. *caught a bad spot when trying to pull earlier and the claws weren’t doing much. Forks were much easier on it Edited April 20, 2020 by steve09ru Link to comment Share on other sites More sharing options...
steve09ru Posted April 20, 2020 Author Share Posted April 20, 2020 (edited) Finally got it! Tender and juicy Edited April 20, 2020 by steve09ru 9 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 20, 2020 Share Posted April 20, 2020 (edited) 4 minutes ago, steve09ru said: Finally got it! Looks good! Edited April 20, 2020 by Skinsfan1311 1 Link to comment Share on other sites More sharing options...
steve09ru Posted April 20, 2020 Author Share Posted April 20, 2020 4 minutes ago, Skinsfan1311 said: Looks good! The rub blend was solid! Wish it had a little more heat but was missing cayenne so had to adjust 1 Link to comment Share on other sites More sharing options...
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