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 Post subject: 6kg chuck roast bone in
PostPosted: Thu Aug 20, 2015 11:13 am 
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So I've just picked up on if these from the Preston market.

I'm thinking about a low and slow.

Any recommendations for how to handle this beast of. Piece?

[edit] is this what the they call the shoulder clod?

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PostPosted: Thu Aug 20, 2015 7:53 pm 
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Location: Preston, Victoria
did you forget to upload a picture?

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PostPosted: Thu Aug 20, 2015 9:20 pm 
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Gary wrote:
did you forget to upload a picture?


It's fairly lean and the butcher decided to give it a haircut on the fat cap which I'm not happy about (I didn't pick the meat up, the in laws did since I was at work)

I'm thinking i could possibly keep it on a rack above a tray of liquid such as water and beef stock at say 260F then wrap it when it hits say 165F internal using a tin foil tray and put a half liter of beef stock then take it up to about 205F.

I know it's risky but I don't feel like pulling it at 145F at cutting it like a roast.

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PostPosted: Thu Aug 20, 2015 9:38 pm 
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Your plan sounds good to me!

Definitely crutch and catch all the juices.. When done drain off the juices and make a gravy with them and pour then back over the pulled meat and mix through... Add gravy mix to your dripping collection!!! Great way to make an average pulled meat cut amazing in sliders or rolls

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PostPosted: Fri Aug 21, 2015 7:37 am 
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I wouldn't worry about the fat cap being trimmed, being chuck there should be plenty of internal fat to render down so that it pulls apart easliy


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PostPosted: Fri Aug 21, 2015 8:12 am 
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Barney wrote:
I wouldn't worry about the fat cap being trimmed, being chuck there should be plenty of internal fat to render down so that it pulls apart easliy


I was hoping that was the case.

I think the weight without the bone for this piece would be just under 4kgs so tempted to take away some of the bone before applying rub.

Looking forward to some pulled beef tacos, tortillas, and possibly a few pizzas after the cook is done.

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PostPosted: Fri Aug 21, 2015 10:12 am 
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Yeah man! Use cherry pellets!!!!! And an Amazen tube for the first 4 hours..

It'll be amazing Tex mex man!

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lil Brinkman
Charcol grill
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Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Fri Aug 21, 2015 10:44 am 
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Chromis wrote:
Yeah man! Use cherry pellets!!!!! And an Amazen tube for the first 4 hours..

It'll be amazing Tex mex man!

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Hmmm no amazen tube for me atm, I've got some jack daniels and pecan pellets currently in the hopper so hoping that will give a good flavour.

Will kick it off late tonight and just let it run low and slow while I snooze the night away.

Tex mex is the aim!

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PostPosted: Sat Aug 22, 2015 6:50 am 
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So I've trimmed the bone off the chuck. Injected with a beef stock with a bit of brown sugar and Louisiana hot sauce. Gave it a salt and pepper rub with a bit of paprika for colour.

Couldn't help myself so also bought a leg of lamb and two pork collars from Costco.

Lamb is injected with pomegranate juice and a Greek seasoning.

Pork was injected with an apple juice, brown sugar and apple cider vinegar mixture. Seasoned with salt, pepper, paprika, onion powder, garlic salt and celery salt.

Just fired up the ys640 and waiting for it to come up to temp, I think I'll try at a temp of 265f and see how we go.

Pics to follow shortly

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PostPosted: Sat Aug 22, 2015 7:08 am 
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That's a high temp for those cuts no? I know you'll crutch which will protect them.. But I guess you don't wanna go for 18 hours at 225** Lolol

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lil Brinkman
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Creosote enthusiast
...... Sooooo wheres the brisket at??

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