Kristof Jozsa
TVWBB Fan
After last week's pulled pork I gave it another round with beef this time. The method was the same as last time, doing a briq fuse in my Master Touch. I expected the total cooking time to be around 10 hours so I kicked off early starting to make a fire around 8am.
I had two small chuck roasts (each around 1.5lbs) prepared with some olive oil and two different rubs:
I kept the grate temp at 230F during the whole cook but still they raised temp pretty fast. After about 2.5 hours they were already at 160F:
In another hour having a 174F core I pulled them off:
and wrapped them in foil. Today's weather was really fantastic for outdoor cooking, loved it a lot.
After another 2 hours core temp reached 208F so I unwrapped the beefs and put them back for another 30 minutes to harden their crust. Core temperature falled back though to 190F so I gave it a full hour at last to get them back to 208F and considered it ready:
Total cooking time was only 6.5 hours so I wrapped them again and let them rest for a few hours. I should probably have pulled them while still hot but it was still quite easy to do so in the evening. I served it with some stock BBQ sauce (dont tell anyone) and some home-made coleslaw (not sure how authentic that was but it was fantastic anyway):
Thanks for watching, hope you had a great day too!
I had two small chuck roasts (each around 1.5lbs) prepared with some olive oil and two different rubs:
I kept the grate temp at 230F during the whole cook but still they raised temp pretty fast. After about 2.5 hours they were already at 160F:
In another hour having a 174F core I pulled them off:
and wrapped them in foil. Today's weather was really fantastic for outdoor cooking, loved it a lot.
After another 2 hours core temp reached 208F so I unwrapped the beefs and put them back for another 30 minutes to harden their crust. Core temperature falled back though to 190F so I gave it a full hour at last to get them back to 208F and considered it ready:
Total cooking time was only 6.5 hours so I wrapped them again and let them rest for a few hours. I should probably have pulled them while still hot but it was still quite easy to do so in the evening. I served it with some stock BBQ sauce (dont tell anyone) and some home-made coleslaw (not sure how authentic that was but it was fantastic anyway):
Thanks for watching, hope you had a great day too!
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