Chuck Roll & Brisket cook w/Pics

[Rob O]

Hi,

Cooking a 16.35 lb Chuck Roll cut in half
A 10 lb full packer.
A 5 lb back cut brisket.

Went on the grill at 6:00 PM ET.

Using Minion method.
3 pieces cherry
3 pieces apple.

Used Armadillo Willy's rub.

More info in a little bit.

Chuck Roll & Brisket cook

 

[B. Foster]

Cool, I'm sure this is going to turn out great. What time are you serving?

 

[Rob O]

Hoping to serve at 6PM.

Brisket's at 112, back cut's at 117 and chuck roll's are at 69 and 70 as of 8PM.

Pit's nice and steady at 225 thanks to the guru.

 

[Larry Wolfe]

Rob,
Great pics!! Looks like you have everything under control!! Good luck buddy!

 

[Don C.]

Um, where's me invite?

Rath *car keys in hand*

 

[Rob O]

Mornin everyone.

Things are moving along fine.

The backcut brisket hit 200 at a little after 1AM. Since I'm just using it for burnt ends I left it on the cooker.

The brisket is at 195 and I'm warming up my cooler, bricks, and some belgian block on the gasser.

I'm going to need to hold this thing until about 5PM!

Chuck rolls have hit the plateau at 162.

The guru did great. I've even got fuel left in the box.

 

[Greg Rempe]

Now, that is my kind of grate mod...even I can do the rocks thing...its the screw wrench or wrench driver that gives me fits!!

Looking good Rob!

 

[Rob O]

wow. This puppy (CR) just doesn't want to budge out of the 160's. I foiled at 167 back around 9 AM. She dropped down to 160 and I'm just now getting back up to 165.....