Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?

Discussion in 'Beef' started by laveen1, Feb 12, 2012.

  1. laveen1

    laveen1 Fire Starter

    Small chuck (2.5 lb, plus 4 oz au jus injected) smoking for 4 hrs @ 250. Foil wrapped at 140 IT, now at 177. Should I add liquid? I want it to go to "falling apart" (190, 195, 200?).
  2. sprky

    sprky Master of the Pit OTBS Member

    I always add liquid when I foil.  Usually its my spritz I have been using.  Never done chuck, but I take brisket to 205 if I want it falling apart. 190 for slicing.
  3. laveen1

    laveen1 Fire Starter

    Thank you. I used my needle to squirt 2 oz of au jus into the foil. That temp is climbing fast now, it's up to 192. I think I'll let it go until 200, and then wrap the foil package in a towel and put it in a cooler for a couple of hours.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it turn out?
  5. Is it finished yet? Got any pics? 
  6. laveen1

    laveen1 Fire Starter

    IT CAME OUT GREAT! I pulled it at 203, still wrapped in foil. I had to give up most of the collected liquid because it wasn't foiled tightly enough. I wrapped it in a couple of towels and put it in the cooler (with my remote probe still inserted. Two hours later it went onto the cutting board (still had plenty of collected juices) and sliced it up for dinner. It was tender and juicy.

    The next time I try a brisket (I was disappointed in my first one) I'll use the same method - only lots longer. I was just too impatient with the first, plus some bad time planning. Everyone asking "is it ready yet" didn't help.
  7. laveen1

    laveen1 Fire Starter

    It was looked too good to wait any longer. I'll do pics next time.

  8. Do us proud next time an include pictures.  We all learn from each other

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