Chuck Roast on the Jumbo


 
C

ChadVKealey

TVWBB Pro
I had asked for some advice (in the Barbecue forum) on how to season this up, but found some rub leftover from the last time I did a brisket and decided to use that. It's basically salt, pepper, granulated garlic and both sweet & hot paprika. Last night, I rinsed the chuckie, dried it well, then slathered on some brown mustard and a healthy dusting of the rub.

I set up the JJ with one basket of 20 unlit briquettes (KBB) and topped it with 10 fully lit. When the temps got up to about 200, I put the roast on the cool side and placed a good-sized chunk of cherry over the coals:



With both vents 1/2 open, it got close to 300 degrees, so I started closing 'em down. Eventually, with the bottom barely cracked and the top about 1/4 open, it was holding steady around 270. A bit hotter than I'd like, but it seemed to like that temp. After 2 hours (about 10 minutes ago), I shook off the ash and added 10 more unlit. I also opened up the vents to help the new coals get lit, and the temp is slowly climbing back up. It looks (and smells) great already:



The internal temp is about 145, so I figure another hour it should be ready for foiling with some onions and a little beef broth.
 
Flavor was excellent, but a bit too much pepper for the rest of the family. I had to rush the last part of the cook a bit (should have started it an hour or two earlier), and half of it was a bit leaner, so it wasn't terribly tender. Still it'll be good for lunch at work tomorrow.

Overall, I was impressed with the JJ's ability to hold a temp. The whole cook only took 50 briquettes, and after shutting it down, there's enough unburnt to use as starters for the next cook. The only gripe I have is the difficulty of adding charcoal. Either a hinged grate or craycort set is in my future, for sure. Leaning toward the craycort since that seems like the better long-term option. The only real downside would be the extra weight slightly hindering the portability of it.
 
Looks good bud. I like a hot and fast chuck roast now and then. Sliced thin it tastes like jerky in a good way.
Tim
 
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