1st beef chuck shoulder w/q vue

Discussion in 'Beef' started by keith54, Jul 17, 2008.

  1. It all starts here.

    Just b4 the rap. 4:30pm, more to come.

    Stay tuned for final pic's and taste test.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Keith [​IMG]
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    [​IMG] Droolin all over keyboard!!!!
    Nice looking beef - both on the grate & avatar.[​IMG]
    Great job!
  4. jbchoice1

    jbchoice1 Smoking Fanatic

    yes sir... I'll take a test taste.
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking really great Keith. Love the beef here.
  6. So ok.....You just know its not going to be good when the first word of the sentence starts with ...so...as in so bad...as in so dry..lol. This puppy.. I mean this beef was really dry[​IMG] . I let the internal temp get to 197 deg. so we could pull it. That was the 2nd mistake, the 1st was trying to smoke such a thin piece of meat. Anyway here is what I did. Rubbed with Jeff's rub. Put it in the smoker. Turn it over every hr and sprayed with apple juice and water mixture. After 3 hrs I put it in a foil pan and covered until 197 degrees. I kept the smoker temp between 200 and 225.

    We did make a meal of it, but it was under protest of course. Saved the leftovers and put them in the freezer. Maybe put it in a stew someday.

    As promise here is the q-view (for what its worth).lol

    We will not retreat...we're just going to attack from another angle.
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Too bad keith[​IMG] Did ya foil the meat at all? If not, ya may have just smoked all the juice right out of it. Try foiling after it gets to 165 then taking it up to 200, just like smoking a butt or shoulder. The foil will keep the moisture in while braising the meat.
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Agreed, I am a fan for braizing depending on the outcome I'm looking for.

    Next time will be better.
  9. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    was some good info in your thread last night and by pulling my roast, (which was about 3 lbs and a thicker cut that the ones you have) at 150 wrapping with foil, basting with apple juice and slow cooking (220) to 200 It ended up tender and juicy. I would have preferred it a little more rare but it made some tasty sandwiches. I'm going to try the roasting pan and tent method next time and only cook it to 160 or so.
    We're learning. [​IMG]

  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looked done to me in your first pic. Look back at it, the thermo reads 159*. I wouldn't grill a steak that high. Black and blue 4 me!! Just my 2 cents.
  11. Sorry it didn't pan out keith. Thanks for sharing, and you'll do better next time. Just think how good that meat will be in a December stew!
  12. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    that is gonna be the best stew beef, then your gonna have to do it all over again!
    Happy Smokes!
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Keith sorry to hear it didn't come out the way you wanted. When dealing with a thin cut that doesn't have much fat I usually marinade overnight then inject before smoking. When I don't do that I either wrap or pin bacon on it for the fat.
  14. danbury

    danbury Smoking Fanatic

    In the future try to get the thicker cuts. I've found the ones at Sam's Club have been just what the doctor ordered every time I want to make smoked pulled beef.
  15. capt dan

    capt dan Master of the Pit OTBS Member

    I give ya credit for posting the Q anyways. Good or bad, everyone can learn from others efforts. I'm sure you would rather hear praise for how good it looks or tastes, but truth be known, alot of folks won't post their mistake or failures. I'm gonna give ya"honesty points" just for that reason, and it seems like ya learned an awefull lot from your chuck smoke.

    As said earlier, it is important to get a piece of chuck that is thick, and well marbled with fat. Next time ask your butcher for a 4-5 lb chunk of chuck roll or shoulder clod. Thats the way to go IMO if you want pulled beef,BOVINE BBQ!

    Chucks were on sale around here this week, and I picked up a 19.7 lb chuck roll. Often I cut then in half, but this time I am gonna do the whole piece at one time. I think it will be next weekend though, I like to age them at least a week, 2 is better. These pieces of beef are bigger than a packer, and about as thick as a small pork butt or about 4-5 inches thick at the largest end. It is almost shaped like a triangle.
    They take 13-15 hrs to smoke to pulling tenderness, but they are worth it to me. The tenderness of a pork butt, and the taste and color of a brisket point, very little fat clumps or large fat deposits. At 2.19 a lb, I think it is one of the best buys going right now. Didn't mean to highjack your thread. Hope this helps.[​IMG]
  16. Yes I did learn a few things. Thanks for all the kind words everyone. My pride is slightly bruised with the way this beef turned out, and the best way to fix that is to have another successful smoke this weekend. Maybe a Boston Butt and a couple of brews. lol
  17. danbury

    danbury Smoking Fanatic

    Oh don't let your pride get bruised. Many years ago I ruined quite a few briskets before I got the hang of it.
  18. Seboke, I smoked it to 159 Deg and put it in a foil pan and covered with foil after spritzing with apple juice. Lot internal temp reach 200 deg. I should have known these two pieces of meat where just too thin for what I was trying to acomplish.

    If you don't succeed..try...try again.


    "retreat hell.....were just attacking from a different direction!
  19. Thanks Danbury...lol I'll be ok.
  20. Thanks for the points Capt dan. And the advice. Will apply what I learned for the next time around.

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