5 lb. chuck - view

Discussion in 'Beef' started by guvna, Feb 17, 2009.

  1. guvna

    guvna Smoking Fanatic

    hey guys and gals,
    i haven't posted in a while 'cause i just bought a house and blah, blah, blah... here's the chuck. i'm trying something different today in light of the "foil - no foil" and "mustard - no mustard" questions. generally, i use mustard and then foil at 170*. today, no mustard, no foil, using a peach/pecan combo and smoking @ 240*. i'm expecting this to take a lot longer to reach the deisred temp, but my theory is better bark will result. i'll post my findings in due time.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You're off to a good start my friend. keep us posted.
  3. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    I can't wait to see the results.
  4. jaye220

    jaye220 Meat Mopper SMF Premier Member

    I'm eager to see the results too. I've done butts and ribs with and without foil but all my chuckie's have been foiled.
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Keep us posted...looking forward to your findings.
    Lookin good!!!
  6. guvna

    guvna Smoking Fanatic

    here it is 4 hours in.
    i just hit it with a modified (added cayenne pepper sauce) soflaquer's sauce. i had some red potatoes laying around so i threw those on there as well.
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a good looking chuck. Thanks for the Qview.
  8. guvna

    guvna Smoking Fanatic

    8 hours in... i hit a 2 hour stall at 151*.
  9. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I am interested in how it turns out!
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    It's lookin' good!
    Congratulations on the new house and welcome back. :)
  11. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Looks great, fine job!
  12. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looks real good. I have 2 in the freezer and might just be smoking one up this weekend [​IMG]
  13. guvna

    guvna Smoking Fanatic

    good lord! i'm over 12 hours in now and the meat is holding steady at 174*. i'm pretty drunk now and my mouth is watering... be strong GUV, be strong.............
  14. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Good things come to those that wait and great things come to those who wait even longer. Looks great so far.
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Wait...wait...wait for the signal...

    Looks and sounds great...patience, and the reward will be a crazy good meal!

  16. graybeard

    graybeard Smoking Fanatic OTBS Member

    I like your gas ECB....your bike...and taters.

  17. guvna

    guvna Smoking Fanatic

    well, it's 1:17am now and the meat has been at 186* for an hour... but i won't let it win, damn it!!! i can wait. i don't know how much longer though[​IMG][​IMG][​IMG]
  18. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    LMAO!! That is just too funny!!!
  19. cman95

    cman95 Master of the Pit SMF Premier Member

    Is it drunk yet....I mean is it done yet???[​IMG]
  20. guvna

    guvna Smoking Fanatic

    i ended up pulling it out at 195* at about 4:15 am (19 hours). i think that most of the reason it took so long was that i had a few temp issues nearing the finish line. first i ran out of propane, then i hooked up a different empty tank i had laying around, by the time i got the third tank hooked up the meat had already dropped in temp from 188* to 185*. it took a long time to recover from that mishap. in addition, it got really cold here last night and snowed this morning so every time i turned around the smoker was losing precious degrees by the tens! any how, i took it out, wrapped it in foil and a towel, put it in a cooler and went to bed. my initial thoughts are this: the meat most definitely has a better (dry-er) bark. some pieces of the meat are down-right burnt ends! i couldn't really tell a big difference in the mustard controversy though. the meat had shrunk substantially from raw (by half, maybe), and was more dry than when i use foil. one thing is for sure... it's REALLY good! the bottom line? i think i'll be foiling large meats from now on, and i kinda like the mustard even if you can't taste it. if i we're to do this over again, i would rub with mustard, smoke to 175* then foil. i think that would be a happy medium for the bark/time/juicyness ratio.
    thanks for watching

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