I don't know what I'm doing

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jwilson

Newbie
Original poster
Apr 29, 2017
3
10
El Paso, Tx
Hello, Names Jeff. I'm working with a Masterbuilt Electric. So first I tried brats @225 for 2 hours w/dry hickory. They were very tough on the outside/delicious on the inside. Today I just ran a Chuck Tender Roast through 11 hours @225 once hit 160 wrapped in foil til it hit 190 internal. Dry rubbed with salt n pepper to start. Added a Shiner bock to the tray. Good flavor but very dry.
 
Hello, Names Jeff. I'm working with a Masterbuilt Electric. So first I tried brats @225 for 2 hours w/dry hickory. They were very tough on the outside/delicious on the inside. Today I just ran a Chuck Tender Roast through 11 hours @225 once hit 160 wrapped in foil til it hit 190 internal. Dry rubbed with salt n pepper to start. Added a Shiner bock to the tray. Good flavor but very dry.
All things that can be easily fixed. Welcome!
 
Thanks, I've been doing some research for awhile. Just not sure where I'm going wrong. Was hoping someone here could point me in the right direction. I've read other people's wrong doings and also their corrections.
 
Hello, Names Jeff. I'm working with a Masterbuilt Electric. So first I tried brats @225 for 2 hours w/dry hickory. They were very tough on the outside/delicious on the inside. Today I just ran a Chuck Tender Roast through 11 hours @225 once hit 160 wrapped in foil til it hit 190 internal. Dry rubbed with salt n pepper to start. Added a Shiner bock to the tray. Good flavor but very dry.

JWilson
Welcome to the wonderful world of smoked meats! I also have a Masterbuilt Electric and love it! This forum is excellent for getting ideas and fixes for things that don't go quite according to plan.
That being said, I can tell you that the tough smoked brats were probably NOT YOUR FAULT! I smoke tons of sausage and, unless you make your own sausage, you have no control on what kind of skins are on the sausage and some of them will get tough after cooking. The flavor just can't be beat though.

And as far as your roast being dry, there are lots of things you can try such as pouring some of that shiner bock in the foil when you wrap it, or even injecting fruit juices, beer, or brine into the roast prior to cooking. Also, using a glaze of mustard, mayonnaise, or honey on the roast prior to adding your dry rub can help hold some of the juice in the meat.

Keep on trying, and don't fret, mistakes are still good eating!

Ken
 
The chuck tender is best served medium rare to medium. It is, as the name suggests, tender and does not have a lot of connective tissue to break down.

In other words, taking it to 190 overcooked it!
 
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Welcome! Any chuck roast I have cooked has to get to 200+ IT to be tender. I will also tend to pan them with some broth,aujus or French onion soup after I get the smoke I want on them. If you foil or pan you can toss it in your oven or even a crockpot to finish if you wanted.
 
Welcome! Any chuck roast I have cooked has to get to 200+ IT to be tender. I will also tend to pan them with some broth,aujus or French onion soup after I get the smoke I want on them. If you foil or pan you can toss it in your oven or even a crockpot to finish if you wanted.

From another thread on this forum, "The Chuck Tender Roast is a narrow muscle, just above the Chuck Underblade, that superficially resembles the Tenderloin at the other end of the beast, thus the name. The roast is a thick slice across and steak is a thin slice across. This is the tenderest part of the Chuck, but certainly not as tender as Tenderloin (but it has better flavor)."
 
welcome1.gif


Glad to have you join the group!

Al
 
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