Saturday's cook - Chuck roast, BBs, and wings

Discussion in 'Beef' started by jazzspot, Jun 22, 2008.

  1. jazzspot

    jazzspot Fire Starter

    Finally did a chuck roast in my BDS. Along with two slabs of babybacks and some chicken wings on the bottom rack.

    Lost power at 10:30 in the morning. Not sure why that happened because the weather was nice. Transformer or something may have blown a street down from my house. The whole neighborhood was without power until 12:45 in the afternoon.
    Still no problem for me getting the meats prepped and in the BDS at 11:30.
    I know... late start. Had to run a few errands yesterday morning.

    Started with 9lbs of Rancher briquettes which is more then I needed. Used BDS sized wood chunks, one of peach and one of black cherry.

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    Been in the BDS about 2 hours --

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    Wings are done. Pulled off the BDS after 2 hours --

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    3 1/2lb Chuck roast took about 6-7 hours.
    Put it in the pan with beef broth and the veggies when it reached 180, covered with foil and put back in the BDS until 200*.

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    Oh, and the ribs came out great. Just like this earlier rib smoke.

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    The BDS was still going strong with a temp of 300* eleven hours later (10:30PM) with all three intake plugs out.
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    dang jazz that looks great-love them wings-how u sauce them? points
     
  3. jazzspot

    jazzspot Fire Starter

    Thanks desertlites. All I do to the wings is brush a some bbq sauce on them and pull them off 10 minutes later.
     

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