need that chuckie recipe in the dutch oven/komodo

[Big Poppa]

Hey my new kk arrives tomorrow and I want to cook a chuck roast and saw someone mention the dutch oven...Can someone tell me whats up with that? Thank

[mguerra]

Dutch oven chuck

johnnyboy was the one who mentioned he liked it. Perhaps he will elaborate?

[kravnh]

I don't know if this is the DO chuck roll recipe you were looking for, but this one is from the BGE forum. I've done this one a few times, and it is fantastic. Substitute the word "egg" with "KK." Also, the author refers to the "platesetter;" that is just a ceramic barrier for indirect cooking. Your pizza stone/heat deflector will work in it's place. The recipe is the quote block below.

Enjoy!

Keith

Clay's Pulled Beef BBQ

Barbequed, pulled chuck roll

ingredients

3 Choice chuck roasts

10 Strips of good bacon

1 Cup About a cup of tomato based BBQ sauce

1/3 Cup Real maple syrup

2/3 Cup Water

1 Tbs Dizzy Pig Cow Lick

3 Tbs Peanut oil

directions

1. Set the beef out on the table and rub with peanut oil and

then spice, (Dizzy Pig Cow Lick).

2. Fire up the cooker and stabilize at 250 degrees dome. Be

prepared for an 8 hour cook. Set up is indirect, platesetter

feet up, grid on platesetter, drip pan and v rack on grid. At

this time leave the grid off.

3. Stage one; Set beef on v rack in pan with a little water or

beer in pan. Lay bacon on top of beef. Lift platesetter

enough to throw a handful of hickory chips on burning

lump. Place grid in egg and set in the pan with beef. Cook

for about 5 hours and when beef is 160 internal remove

from egg.

4. Stage two; In a No.12 Dutch oven, oil inside with peanut oil,

remove bacon from beef and lay across bottom of Dutch

oven. Carefully lift beef off of rack and place in Dutch oven.

Pour the maple syrup and water over beef. Making sure the

meat probe is inserted in the meat, put the lid on and return

to the egg and set on top of platesetter after removing grid.

Be careful not to have the dome temp over 250. Cook for

about 2 hours, until beef is 215 internal and remove from

egg.

5. Stage three; Set the beef out on a tray to rest while you

drain the beef juice from the Dutch oven into a container.

Place the container in the freezer to chill so that you can

skim off the fat later. Discard bacon. Trim any fat you find on

the beef and start pulling with a fork. Remove gristle and fat

as you pull. Return pulled beef to Dutch oven and add your

favorite sauce. Taste test. Now skim fat from juice and

return juice to the beef. Taste test. Ok, letʼs go back to the

egg. Lift platesetter and throw hickory chips on burning

lump and return Dutch oven to smoke with the cast iron lid

off. Cook for about 1 and ½ hours. Maintain a dome temp

no higher than 250.

notes:

• Stir and serve on soft hamburger buns with pickles

on the side. This is a treat that brings together

great beef flavor, sauce and hickory smoke. Letʼs

eat!

• In the begining of stage two it's ok to bump the

temp up to 300-325 to get the internal meat temp

moving to it's target temp, especially with a large

amount of beef. Remember, the goal is slow

progress through the plateau for tenderness,

adjust the damper accordingly.

[johnnyboy]

Sorry, I've been away for awhile.....

I just called the wife to get a refresher for the receipe.

1 Chuck roast

1 pack Italian salad dressing

Beef stock (not broth)

1 Jar pepperchinis (drained) Adjust quantity based on heat of peppers.

1 Chopped onion

3 Garlic Cloves

Black Pepper (as desired)

Everything into Dutch Oven.

Cook ~350 for 4 hours or until meat shredable or until desired doneness.

Wife prefers lid on Dutch oven entire cook; I prefer open oven the first hour or so for the smoke flavor.

Serve with hogie buns.

That's it.