Newbie's second cook on Weber Kettle: Chuck Roast AND Dino Ribs at the same time?


 
FrankM

FrankM

TVWBB Member
Howdy yall,

Last weekend the beercan chickens taught me a lot, and with my temp probes on the way and after doing a bunch of research on the snake method for low and slow on the kettle I'm going to try some beef. Been looking at the poor man's brisket to work my way up to doing an actual brisket, and was thinking about smoking a chuck roast low and slow. I also have been seeing some videos about Dino ribs (plate ribs), and I think that could be fun to smoke those too at the same time. In my mind, I can't really imagine that the grill cares how much stuff I have in the grill as long as it all fits and my temps are good, but asking the pros now; Is there anything I should be thinking about if I wanted to do a 2-3 lb chuck roast as well as a 3 bone Dino rib smoke at the same time on my weber kettle?

Snake method, water pan, not really gonna spritz it since there will be a lot of stuff going on and I've been reading "if you're lookin' you ain't cookin'". Gonna wrap the chuck in pink butcher paper w/ some butter and Worcestershire sauce at the stall and ride it out til probe tender 200-205 whatever, not gonna wrap the ribs and hopefully they come out sooner for a little "appetizer". Hopefully I'll remember to take more photos this time!
 
When in doubt, just go for it.



I don't use two different proteins that take a while in my kettle, but am interested to see how yours turns out.
 
I agree with Timothy, different cooking times for some things don’t always work out for same serving time. The “poor man’s” recipe is nothing like a real brisket cook. It took me a while to find my big boy pants and do my first brisket, fretted over it like a long tailed cat in a room full of rocking chairs! Then, the loins were girded for battle and I did the second one! The third was a “light it, set the remote temp probe, go to bed!” Now, a dozen or so briskets in, it’s just almost second nature, light it and go to bed. That is using the WSM and not the kettle.
Give it a shot, a chuck roast is not a huge investment and I think everyone here is interested in seeing what your results are. This place is where you can share the good, bad and ugly with no judgement. Just do it, and report back with a cook review.

I think most of the folks here have shared hits and failures, I know I have! Sometimes we (grillers and smokers) are our own worst critics. We know what we expect sometimes the work does not prove the process.
 
I agree to just go for it.
I’ve never bbq’ed a chuck roast so I’m interested in how that cook goes.

The snake method was my “go to” before I got my Slow n Sear for my kettle and my wsm later on.
It works well and holds a more consistent temperature.

I find it to be an easier day if I finish some of my long cooks in the oven after they take all the smoke needed and look the way I like.
To me this also eliminates a few possible failure variables and a btu is a btu.
At first I thought this was cheating or sac religious when my neighbor showed me this trick on a wild boar cook he invited us to but the more that I thought about it the more I liked this option.

One thing I do occasionally that is always a hit is to toss on a seasoned kielbasa onto the grill as a chefs type snack.
It keeps the hangry down and is near impossible to mess up 👍.
Cheers.
 
Dang Timothy that is a nice looking spread.
Thanks for posting that, I will be doing a copycat of it in the near future.
 
Wishing you the best on this cook.
I never cooked a Chuck Roast just for itself, but rather part of PSB (Pepper Stout Beef)
 
Timothy F. Lewis said:
I agree with Timothy, different cooking times for some things don’t always work out for same serving time. The “poor man’s” recipe is nothing like a real brisket cook. It took me a while to find my big boy pants and do my first brisket, fretted over it like a long tailed cat in a room full of rocking chairs! Then, the loins were girded for battle and I did the second one! The third was a “light it, set the remote temp probe, go to bed!” Now, a dozen or so briskets in, it’s just almost second nature, light it and go to bed. That is using the WSM and not the kettle.
Give it a shot, a chuck roast is not a huge investment and I think everyone here is interested in seeing what your results are. This place is where you can share the good, bad and ugly with no judgement. Just do it, and report back with a cook review.

I think most of the folks here have shared hits and failures, I know I have! Sometimes we (grillers and smokers) are our own worst critics. We know what we expect sometimes the work does not prove the process.
Click to expand...
I was going to use the dino ribs as a "snack" before the bbq chuck roast was finished but then I looked at the price of the dino ribs!!! Beef is kinda expensive right now, but I'm still gonna do 1 or 2 chuck roasts this weekend and going to try some baby back and pork shoulder my next smokes. Really good idea about the sausage though I may throw a few on just for funsies haha.
 
Got a 3 lb chuckie rubbed doing a dry brine. I took y’all’s advice and got some sausage too for tomorrow one is a brisket and cheese so I’m very excited about that. See ya early.
 

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I've smoked a chuck roast a few times each time getting better than the last. Your plan sounds delicious. Take a photo of your snake before you light it. Also, don't forget to rotate the lid so the vent is opposite of the lit end of the snake so it pulls the smoke across your meat as you cook it. I look forward to seeing the results.
 
Started early because I knew it was going to take me a while to get going for my first time. Wanted the meat on by 7 but ended up getting it on at 225 by 8 am. I knew this was going to cut into my rest time but whatever.

Hit 265 early because I started to “land the plane” later than I should, and for another period when I had to step away for 30 minutes I hit 260 F, but otherwise was between 225-245 mostly around 235F. Seven hours til I hit 160 on meat probe, wrapped with butter and Worcestershire and threw the sausage on.

Bumped up temp to 275-375 hitting 300-315 most of that time. Another 2 hours (9 hours total) to hit 195 and I wanted it to get some rest so pulled it, wrapped it in a towel.

45 minute rest, I wanted 2 hours and I felt that hour late hurt me a bit here but it still cut pretty good. Was not fall apart but decent, some bites with fat were very moist, other parts kinda dry. The rub recipe I used was WAY too much salt, and I think more smoke is not always better as this was super smokey, probably too much.

For the time and work I wonder how much I like Chuck like this when I bet I could get as good or better on a crockpot but way easier. However I am chalking this as a win because for long stretches of time my temps were rock solid and the main point of today was to see if I could manage temperatures and I feel way more confident about that now. My lower vent was almost closed and my top vent was half way to wide open depending on how hot I was getting. Was really fun, but next time I’m gonna cook something that may have more bang for my buck and time like baby backs.

Beans and potato salad went well. Was gonna do bbq Sandi’s but that will just be lunch instead.
 

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For how big they are, it is completely deceiving how long chucks can take. You can't look at a 2.5 pound piece of meat and think it will take nine hours, but they often do!
Great cook! Your temps may have spiked a bit due to the wood chunks being so close together and igniting at the same time.
I like to slice my chucks, so a pull temp of 195 is fine for that, even a smidge lower. Crock pot may be easier but when you use some leftovers for tacos or nachos that is when that smoke and work you put in really pays off!
 
Richard S said:
For how big they are, it is completely deceiving how long chucks can take. You can't look at a 2.5 pound piece of meat and think it will take nine hours, but they often do!
Great cook! Your temps may have spiked a bit due to the wood chunks being so close together and igniting at the same time.
I like to slice my chucks, so a pull temp of 195 is fine for that, even a smidge lower. Crock pot may be easier but when you use some leftovers for tacos or nachos that is when that smoke and work you put in really pays off!
Click to expand...
Yeah I've been chopping up the leftovers for bbq sandwiches and it is really hitting the spot that way. I'll definitely cook a chuck again! Thanks for your help and advice!
 
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