Rotisserie Chuck roast

[neatsurfer55]

Wow! That looks absolutely delicious!

[Joetee]

Wow! That looks absolutely delicious!

[emoji39]

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[EricD]

That looks awesome!!   I've only used Chuck for home ground burgers, or PSB, so Im curious.....Why did you cook to IT 157 if you aren't pulling it?  Is chuck not good med rare?

[Trent]

I have a 5+ lbs. Chuck sitting there waiting for me to cook it. I think I will try it on my rotisserie now. When you tied it up, did you have a problem with it shrinking on the spit? 

[WMT]

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.


Sent from my SM-G955U using Weber Kettle Club mobile app

Now thats a MONEY shot right there. That looks absolutely amazing. Great Job