Show us what you're cooking...

Yeah.. wife would probably let me get my choice of grill at this point. She has been very satisfied with me doing the majority of the cooking since the Bull arrived. Maybe it's time to push for the BFG even though it is just the two of us now :unsure: .
I know what you mean. I now do 100% of the cooking thanks to the Bull. I just added a 36" Blackstone to the collection last week.
 
Filipino BBQ Chicken on RECTEQ 700
 

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2.75lbs Picanha 🤤
 

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My earlier attempts at briskets didn't turn out like I thought they would. So I started practicing on chuck roasts. Here's the cooked product and then sliced. Eats like brisket. Tastes like brisket...pretty close. :) Family liked it. And, it's a lot cheaper than brisket. Admittedly, I've never cooked a full-size brisket. I was getting the flats that Costco sold. That's all they used to carry. Now they have both. That said, the chuck is really good. I have been getting those two-packs of chuck roasts from Costco. And I do look for marbling like you would from a good steak. Bottom line, get yourself a good quality chuck roast and give it a try.

I cooked this at 250 until it got to 155 degrees then I wrapped them until I got to 200 degrees. I use the Thermoworks "Smoke" probes to keep track of my meat temps. When I get to the 195 - 205 range, I start poking it with my ThermoPen to double check the temp as well as gauge how tender the meat is. I've had some meat nice and tender at 195 and I've had some tough at 200 to where I had to get to 205 to get tender. It's something to be mindful of in your history of cooking/smoking to get a feel for these things. I believe you'll like the results better as you try different methods to see what works and doesn't work for you. And that can vary by the different meats you cook, the weather that day, or just bad dang luck.

...now tell me that chuck roast don't look good. :)
 

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Costco chuck roast with potatoes, carrots, and onions in beef broth
On "Frankenstein"

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My earlier attempts at briskets didn't turn out like I thought they would. So I started practicing on chuck roasts. Here's the cooked product and then sliced. Eats like brisket. Tastes like brisket...pretty close. :) Family liked it. And, it's a lot cheaper than brisket. Admittedly, I've never cooked a full-size brisket. I was getting the flats that Costco sold. That's all they used to carry. Now they have both. That said, the chuck is really good. I have been getting those two-packs of chuck roasts from Costco. And I do look for marbling like you would from a good steak. Bottom line, get yourself a good quality chuck roast and give it a try.

I cooked this at 250 until it got to 155 degrees then I wrapped them until I got to 200 degrees. I use the Thermoworks "Smoke" probes to keep track of my meat temps. When I get to the 195 - 205 range, I start poking it with my ThermoPen to double check the temp as well as gauge how tender the meat is. I've had some meat nice and tender at 195 and I've had some tough at 200 to where I had to get to 205 to get tender. It's something to be mindful of in your history of cooking/smoking to get a feel for these things. I believe you'll like the results better as you try different methods to see what works and doesn't work for you. And that can vary by the different meats you cook, the weather that day, or just bad dang luck.

...now tell me that chuck roast don't look good. :)
Absolutely! Chuck is great for burnt ends too!
 
Threw a 15lbs brisket on at 4AM, 1st one on the Bull. Anxious to see if it cooks the same as the stick burner. Fingers crossed
Keep us posted. I have a prime brisket in the freezer for my first cook on the Bull.
 
Keep us posted. I have a prime brisket in the freezer for my first cook on the Bull.
Ok, the cook is done. The bull runs a bit hot and the cook only took 10.5hrs to get to 203. Used the Texas crutch and turned it up a bit. The flavor was a bit weak as far as the smoke goes but the wife loves it. All in all, for the first brisket it was pretty good.
 

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Ok, the cook is done. The bull runs a bit hot and the cook only took 10.5hrs to get to 203. Used the Texas crutch and turned it up a bit. The flavor was a bit weak as far as the smoke goes but the wife loves it. All in all, for the first brisket it was pretty good.
I'd be very happy with that. Pellet smokers are a bit weak on the smoke flavor. I always use a smoke tube, it really helps. Great job!
 
Wife brought home a 2 pound block of one year aged cheddar from the fridge at her office. It was part of a Christmas gift basket and nobody wanted it. I sampled a bit and it's really good, but it needs something...

I KNOW! SMOKE!!!

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I hate to say it but meat was tougher than I would have liked. I shouldn't have used Ben's Heffer Dust, not a fan.
Every cook may not turn out just right. Some wonderful cooks, some not so great, even disappointing. I have the same thing happen. Save it, grind it and put in chili or baked beans. Sometimes you'll get a tough cut of meat no matter what. I pass on a lot of chucks until I see one with lots of marbling. I'll get it every time and stick in the freezer til time to use.
 
Every cook may not turn out just right. Some wonderful cooks, some not so great, even disappointing. I have the same thing happen. Save it, grind it and put in chili or baked beans. Sometimes you'll get a tough cut of meat no matter what. I pass on a lot of chucks until I see one with lots of marbling. I'll get it every time and stick in the freezer til time to use.
Great suggestion, thanks.

The rub thing really amazes me. I taste it and it doesn't seem to spicy. Then when I use it and taste the end product it's to spicy. I will have to find me a go to rub that the family likes and stick with it.
 
Tonights plate for me and the Bride. One of our faves.. reverse seared Berkshire Thick Chops & steamed fresh broccoli. Happy Wife.. Happy Life ;)

Seasoned W/ Heffer Dust
On the Bull set @ 225 to 95* first side
Flipped then to 125* on second side
Then hit the Weber with flat side sear plates @550-575* until 145* IT. Few minutes each side

Life is good :)

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