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1st Chucky Q/View

post #1 of 11
Thread Starter 

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:

 

Typical Cast

 

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!

post #2 of 11
Stick with it, you'll get it! :-) Beef is a little more temperamental them pork, but well worth it in my opinion. Bear sending you down the right road so just keep following it.
points.gif
post #3 of 11
Thread Starter 
Quote:
Originally Posted by FloridaSteve View Post

Stick with it, you'll get it! :-) Beef is a little more temperamental them pork, but well worth it in my opinion. Bear sending you down the right road so just keep following it.
points.gif


Thanks Steve! Appreciate the point!

At least I got an A for effort! :icon_mrgreen:

post #4 of 11

Tasty looking Chuckie! Nice smoke!

post #5 of 11

I could be all over that,fine job on the smoke Thanks for sharing 

Richie

 

:points:

post #6 of 11

The finished product looks good.

 

If all else fails and something just isn't getting up to temp, you can always wrap it in foil to jump start the cooking. The foil will also keep it moist. 

post #7 of 11

Looks Great from here, Derek!!!:drool-----------------:points:

 

I think you'll be good to go once you get the temp at the meat right.

 

I think the temp at your meat was too low & that's why it took 14 hours & dried the meat up a bit.

 

I would get the therm close enough to the meat to measure the air around the meat, but not so close that it measures the cold meat instead of the air.

 

However it wasn't a failure if you could eat it.Thumbs Up

 

 

Bear

post #8 of 11
Looks good if it's dry just pour some gravy over it for a nice open face sandwich with mashed taters! Keep working on it and you'll be fine,at least you could still eat it!
post #9 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Tasty looking Chuckie! Nice smoke!

Thank you Case! Didnt you have a chucky go forever on you a while back???:icon_mrgreen:   :duck:

Quote:
Originally Posted by tropics View Post
 

I could be all over that,fine job on the smoke Thanks for sharing 

Richie

 

:points:

Thanks Richie! Appreciate the point!

post #10 of 11
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

The finished product looks good.

 

If all else fails and something just isn't getting up to temp, you can always wrap it in foil to jump start the cooking. The foil will also keep it moist.

Thank you B! Looking forward to another go round!

Quote:
Originally Posted by Bearcarver View Post
 

Looks Great from here, Derek!!!:drool-----------------:points:

 

I think you'll be good to go once you get the temp at the meat right.

 

I think the temp at your meat was too low & that's why it took 14 hours & dried the meat up a bit.

 

I would get the therm close enough to the meat to measure the air around the meat, but not so close that it measures the cold meat instead of the air.

 

However it wasn't a failure if you could eat it.Thumbs Up

 

 

Bear

Thank you Bear!

Appreciate all the help and the point!

post #11 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks good if it's dry just pour some gravy over it for a nice open face sandwich with mashed taters! Keep working on it and you'll be fine,at least you could still eat it!

Thanks B-One!

I just had another openface with it tonight for supper.thumb1.gif

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