So on Sunday I attempted my first chuck roast smoke. Didn't go so well.
I was using Bears step by step, and called an audible. Which I think we figured out that's where it went wrong.
Here is how it went.
Saturday night I coated the chuck with wooshy sauce and spog.
Let it bath overnight.
Sunday morning I warmed up the RecTec to 225.....
Bears SBS calls for 240....
I thought, "want a little more smoke, start lower, cant hurt".......Well...
So in the smoker it went at 9:30am.
About 2hrs later, I bumped up the heat. 235 (Mav reading 240)
I didn't think the slower start would affect it this much, but....
took till 7:30pm to get to 160 when it was then foiled with foiling juice.
Finally after bumping heat to 250 at 9:30pm, this hunk of meat hit 200 at 11:30pm.
14hrs smoke on a 3lb roast!!!!!
I let it rest for an hour in a luke warm oven then pulled.
Flavor was great! But dry and took forever.
Bear kindly explained to me that, that long of a smoke had a greater affect on drying it out
than the hotter temps would have. We also talked about the placement of my "BBQ" probe. Pic #4
Any feedback welcome.
O well, learning and trying new this is what I am here for!
Thanks for all the help Bear!
Here are some pics:
Heated some up last night in a sauce pan with some juice and had it over toast. Pretty good!
Overall, not horrible.
Cant wait till next round with a chuck!
Thanks for the look!