Hybrid chuck roast method? - Pontiac G8 Forum: G8 Forums - G8Board.com
 
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post #1 of 6 (permalink) Old 11-11-2012, 04:06 PM Thread Starter
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Hybrid chuck roast method?

The victims: two, 4lb chuck roasts, seasoned with my beef rub, going to smoke them @250f on the Weber 22" till internal is at 150-155, then into the roaster pan with the veggies for oven finishing...


2009 G8 GT, Liquid Red w/ Red & Onyx Leather/Sport Pkg. --- GXP front fascia, GXP rear diffuser and SOLO axlebacks w/ 3.5" tips, mid-muffler delete w/ X-pipe ---GXP struts/shocks with Eibach 1.0"/.8" drop springs --- Stock Blaupunkt HU-->RockFord 3Sixty.3 DSP-->Alpine PDX-V9 5 ch. amplifier--> HAT Imagine 6.5" mid drivers in co-ax mode-->Infinity Kappa 120.09 sub @1.45 ft³ sealed.
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post #2 of 6 (permalink) Old 11-11-2012, 04:08 PM Thread Starter
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Typical weber offset method...


2009 G8 GT, Liquid Red w/ Red & Onyx Leather/Sport Pkg. --- GXP front fascia, GXP rear diffuser and SOLO axlebacks w/ 3.5" tips, mid-muffler delete w/ X-pipe ---GXP struts/shocks with Eibach 1.0"/.8" drop springs --- Stock Blaupunkt HU-->RockFord 3Sixty.3 DSP-->Alpine PDX-V9 5 ch. amplifier--> HAT Imagine 6.5" mid drivers in co-ax mode-->Infinity Kappa 120.09 sub @1.45 ft³ sealed.
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post #3 of 6 (permalink) Old 11-11-2012, 04:36 PM
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Damn dude, you eat good. I never tire of seeing food porn.


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post #4 of 6 (permalink) Old 11-11-2012, 05:21 PM Thread Starter
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Couple of hours in at 250f...


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post #5 of 6 (permalink) Old 11-13-2012, 09:42 AM
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Why is it a hybrid method, because you used your own rub instead of salt and pepper? I'm sure this recipe can't come out bad, I actually need to make that again some time.

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post #6 of 6 (permalink) Old 11-13-2012, 08:13 PM Thread Starter
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I guess because I smoked it in the pit/weber first like you would a brisket....but then moved it so an oven (instead of a slow cooker) for the finish? Anyways, maybe that's a common thing to do...

It needed alot of time in the oven, partly because I think the meat did not fit down as far into the juices as it does in the slow cooker, requiring more time to get it real tender. It needed 4 hours to finish...at 2 hours the meat was tough, at 3 it was alot better, and at 4 it was fork tender.

The added smokiness of the meat was very apparent and had an incredibly good odor all through the house hahah.

2009 G8 GT, Liquid Red w/ Red & Onyx Leather/Sport Pkg. --- GXP front fascia, GXP rear diffuser and SOLO axlebacks w/ 3.5" tips, mid-muffler delete w/ X-pipe ---GXP struts/shocks with Eibach 1.0"/.8" drop springs --- Stock Blaupunkt HU-->RockFord 3Sixty.3 DSP-->Alpine PDX-V9 5 ch. amplifier--> HAT Imagine 6.5" mid drivers in co-ax mode-->Infinity Kappa 120.09 sub @1.45 ft³ sealed.
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