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Two chucks

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tyco

tyco

Newbie
Original poster
Aug 25, 2017
19
16
Having the family over for beef sandwiches tomorrow. I'm a newbie on the smoker but getting better thanks to this site. Picked up two chuck roasts from Meyer after work lastnight and got them seasoned up this morning and in freezer bags in the fridge.
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My first choice when cooking them was to leave them in pan but on cooling rack but as you can see they're to big ( 3.13 & 3.49) to fit in one pan. I'm using the MES 30. So do you guys recommend maybe using two separate pans on two racks or putting them side by side on the same rack with a pan underneath? I'm gonna cook them at 240 till they get to 160ish then foil to 205
 
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Here they are in the pan. Would it be okay to smoke them separate them foiling them together with the thermometer in the bigger one? Or could that throw off temp on both?
 
For years I've been using the "Clay's Pulled Beef" recipe from the Dizzy Pig website.  Well, I've adapted it over the years somewhat, but the basic procedure is the same.  Process is probably more complicated that it needs to be, but it makes mighty fine pulled beef from 2 chuck roasts, and I'm not one to mess around too much with success.
 
I like to smoke mine till they get the color I like then pan them with French onion soup and half a can of water till there 200+ and ready to fall apart. Remember chucks can take awhile don't be afraid to turn up the heat to get them done!

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Ok thanks! Ya I'm gonna start them early hoping to be ready to pull around 6pm
 
Been on for 4 hours now at 240* with a mix of JD and apple chips. First time checking temp and tommy surprise only at 145*. Thought I would've been more around 155* but that's ok. Leaving therm in and will be wrapping at 160-165 with one a mix of warmed steak sauce and apple juice. The other may do some 3 floyds zombie dust

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Not many pictures people were hungry but the bigger one shredded a lot easier and was a lot more moist. I wish I had two probes for the temps I would've pulled the smaller one way earlier. But all in all they turned out good! Thanks everyone for the advice!

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Looks great! I would just use the probe in the smaller one then move it to the larger when you pull the small one.
 
All in all it took the 3.5 pounder 8 hours to get to 205* a little longer then I expected but I didn't pull them out of the fridge long before a put them on and there was a breeze all day. The smaller of the roasts was tough to pull and was kind of dry while the other was juicy and easy to pull. Next time I will forsure temp the smaller one first and pull it before the larger one. Or shop for the same size roasts [emoji]127996[/emoji]‍♂️ The guests were happy and enjoyed their dinner and I got to sit by the smoker and drink cold beers all day so all was good [emoji]128077[/emoji]
 
TyCo said:
All in all it took the 3.5 pounder 8 hours to get to 205* a little longer then I expected but I didn't pull them out of the fridge long before a put them on and there was a breeze all day. The smaller of the roasts was tough to pull and was kind of dry while the other was juicy and easy to pull. Next time I will forsure temp the smaller one first and pull it before the larger one. Or shop for the same size roasts [emoji]127996[/emoji]‍♂️ The guests were happy and enjoyed their dinner and I got to sit by the smoker and drink cold beers all day so all was good [emoji]128077[/emoji]
Click to expand...

Your chuckies look great! I love pulled chuck its the best Thumbs Up personally i use the temp as a guide when to check if they are ready to pull.. ive had chuck done at 200 and also others done at 209.. take a skewer or meat probe and slide it into the meat, when you feel it sliding through as if the meat isnt even there.. like sticking it into room temp butter, pull off and rest, this could happen anywhere between 195 - 212 and she will shred like a butt

Every piece is different and will be ready at varying temps
 
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