Today I venture into my first beef smoke. I've done pork (ribs, shoulder), chicken wings & a few sides before, but this is the first time for beef. I've chosen the chuck roast "Faux" burnt ends to get started with after reading several posts on here from others doing them. I've decided to follow Noboundaries' recipe, calling for the roasts to be cut up before smoking, as I ended up with two thin roasts in one package (that looked like one thick one) & one regular, thick one. I figured it would be easier to smoke meat that is all roughly the same size.
The plan is to smoke the "ends" at 240 for 3.5 hours (the rub is from Myron Mixon's "Smokin" cookbook), rotating the racks periodically, then remove them from the perforated pans they are in & into regular pans, adding the last of my Big Bob Gibson Championship Red BBQ sauce I made to on my wings last time around. Upon going into the regular pans, I will bump the heat up to 270 to finish for another 3 hours or so, depending on how the "samples" taste. Wood is hickory, which seems to be my favorite so far, but keep in mind I haven't done beef before.
I would appreciate any tips, suggestions or pointers- especially if anyone sees me messing this up, as far as my plan goes.
I also plan on doing some mac & cheese for the second time as well, but a different recipe this time.
Applied my MM rub to the whole roasts yesterday-
Cut them up this morning, added a little EVOO & a bit more rub-
Got the smoker going with the hickory til I got the nice, thin, blue stuff-
And in they went-
Wish me luck!
TW
The plan is to smoke the "ends" at 240 for 3.5 hours (the rub is from Myron Mixon's "Smokin" cookbook), rotating the racks periodically, then remove them from the perforated pans they are in & into regular pans, adding the last of my Big Bob Gibson Championship Red BBQ sauce I made to on my wings last time around. Upon going into the regular pans, I will bump the heat up to 270 to finish for another 3 hours or so, depending on how the "samples" taste. Wood is hickory, which seems to be my favorite so far, but keep in mind I haven't done beef before.
I would appreciate any tips, suggestions or pointers- especially if anyone sees me messing this up, as far as my plan goes.
I also plan on doing some mac & cheese for the second time as well, but a different recipe this time.
Applied my MM rub to the whole roasts yesterday-
Cut them up this morning, added a little EVOO & a bit more rub-
Got the smoker going with the hickory til I got the nice, thin, blue stuff-
And in they went-
Wish me luck!
TW
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