Beef blade/chuck 2nd smoke ever

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davekat

Fire Starter
Original poster
Feb 9, 2016
57
10
So tonight i did my first chuck roast.

Cooking temp of 235
Was put on at 11:30am
Fuel was charcoal
Smoked by hickory
Beef blade 1.5kg for us aussies
Beef chuck 3.3lb??? For those in usa

All went well once i got the temp under control from fluctuations. Under the cut i had a tray to collect any drippings and to the side closer to the firebox i had another trsy of beef stock/broth.

Every hour i would grab some stock and moisten the cut. I found when i hit about 138°f that i hit a stall so i wrapped it for the remainder.

Took temp to 150 and pulled it and placed to rest for 1 hour.

End result bloody tops i think for only my second time smoking. Meat was moist good strong smoke ring was really nice.

Lessons learnt. Try and thin the smoke out as the flavor was a tad over powering. And take it along abjt more before pulling it as we prefer our meat medium to well rather than medium rare


 
I'm glad it turned out well for you.

If that is a chuck roast, then we cook them just like a butt.

At 150, I would think it would be pretty chewy.

195-205 would be a better temp to pull it out at.

195 for slicing, 205 for pulling. It will be very tender then.

Al
 
It was definitely not chewy mate melt in ya mouth and very very moist. But i will be taking it further until i wrap it or pull it next time
 
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