Rotisserie Chuck roast

[Joetee]

6+ pounds. Dry brine with salt over night. Covered with Memphis dust. 5 hrs with grill temp at about 250° - 275°. Removed from grill at IT of 157°.
Juicy and very very good.

Here is my full notes on the cook.
Dec 3rd, 2017

Chuck roast

6# +, rotisserie


2 large roasts.

Salted and put in fridge the night before.

Morning of, stacked them and tied real well together in a roll.

Rubbed good with Memphis dust after misting with a little water.

Lit 12 Stubb's and stacked in corner of SnS and filled the rest with unlit.

Added 4 oz of apple wood on hot end.

Put on grill at 2:00pm.

Shooting for 225° or so.

45 minutes into it I realize I forgot to tighten up the screws on the spit forks so I had to open it up and tighten.

At 3 o'clock the grill temp was at 278°.

Cranked the vents nearly closed. I think the wood makes it burn hotter.

4:00 grill temp was 263°.

4:30 grill temp 255°.

5:00 Beck up to 261°.

Both vents nearly closed. Just a crack.

6:00 243°.

7:00pm removed from grill.


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[jcnaz]

Looks very good!

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[WEBERNV]

That looks fantastic!

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[SMOKE FREAK]

Holy crap I love it...I gotta try it...

[weldboy]

Looks great


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[Joetee]

Holy crap I love it...I gotta try it...

Hey that was some real good eating.
Chuck was on sale for 2.99 a pound.
I stacked 2 on top of each other and tied them real good and tight just before putting them on the spit.

I'll be doing these again.

Thanks everyone


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[tmartin]

I've never liked chuck roasts in the past but i've never tried them on the grill.  All these recent chuck roasts cooks and PSB threads means I'm going to be giving chuck another try.  Looks so good.

[hawgheaven]

Yup, you nailed that! Never rotissed one, butt have done plenty on the grill...YUM! What did you use for fuel?

[addicted-to-smoke]

... I stacked 2 on top of each other and tied them real good and tight just before putting them on the spit. ...

Thank you for mentioning that. I kept looking at the picture and thinking it looked sorta like rump instead, but not really. Makes sense now!

[addicted-to-smoke]

OK now that I realize what this is I have a question. That won't become pull-apart (for PSB ...) until around 200 degrees, but for slicing, it doesn't need to go that far. My question is, if it went longer would it be "worse, same, or better?" Let's say you pulled it instead at 170.

[Joetee]

Yup, you nailed that! Never rotissed one, butt have done plenty on the grill...YUM! What did you use for fuel?

I've updated my original post with full notes for those that have questions.

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[Joetee]

OK now that I realize what this is I have a question. That won't become pull-apart (for PSB ...) until around 200 degrees, but for slicing, it doesn't need to go that far. My question is, if it went longer would it be "worse, same, or better?" Let's say you pulled it instead at 170.

I'm not sure. I prefer slicing my meat. Pull leftovers sometimes. I just enjoy chewing on a pig fat juicy piece of meat better than putting it in a bun. But I suppose you could just like any other pulled pork etc.

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[Firemunkee]

Thanks for adding the notes! Very helpful.

[Mike in Roseville]

I never thought to Roti one, but I really like how you roll!

Looks excellent!


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[Joetee]

I never thought to Roti one, but I really like how you roll!

Looks excellent!


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It really came out exceptionable.

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