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How Much chuck, coulda "stinky" chuck!

post #1 of 15
Thread Starter 
We are in the middle of a usual michigan snowstorm, but now that the "stinky shack" has been in use, it just don't matter any more!

As mentioned earlier in this Beef forum, The day had come to smoke the big chuck. 18.65 lbs . Friday night I cut the roast in half and trimmed off a smaller flap/skirt that I thought would be over cooked if I left it on with the big parts. I slathered in musty, and added a rub of salt, black pepper, red pepper, garlic powder, onion powder, turbanado sugar, and paprika. Let it set in the fridge overnight , along with 3 racks of babby backs with my own pork rub,no musty on them.

I was gonna post a pic, but we have all seen mustard on a roast, so I'll trudge on.
Saturday I slept inicon_mad.gif so the roasts didn't get to the smoker till 9 am. All is well, and at noon, I decide that there is very little room for the ribs, and I thought about doing them on sunday, but I didn't want them in the rub for 2 days, so I remember reading about rolling these racks into a circle, and holding with a skewer. So I added the ribs at 12:30 and the smoker was FULL!

The roast parts plateau were all at different times and some of them lasted over 2 hrs. They were foiled at 160-165, and the ribs went till 3:30, got foiled(in the roll w/o the skewers) and stayed in the foil until 5 and then rested for 1/2 hour. They were excellent, and I liked the way they didn't take up as much room as usual.

Finally after 12 hrs, they reached 200 on the first roast, into the cooler with a wrap for an hr. After that I cut it in half to take a look, it was hard to cut without smashing.

The last big half came out at the 13 hr mark. They pulled nice and I am completely happy with the results. 19 lbs of beef ended up filling two gallon ziplocks, and weighed almost 10 lbs.

The whole day smoke was enjoayable, entertained company, but after pulling all the meat and clean-up it was past 12:30 am, and I was ready for bed! Next time I will start them at 6-7 am like I was supposed to, and cut the roast up into 6-7 lb chunks instead of 9 lbers!
post #2 of 15
great looking smoke there.PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #3 of 15
Nice Job! OK, back out on the tractor for my frozen butt...ugh... Nice storm, eh? Sheesh! We're gettin it in spades on the East side too.
post #4 of 15
Good looking smoke Capt Dan!PDT_Armataz_01_34.gif
post #5 of 15
Looks good Capt. Dan, looks real good.
post #6 of 15
These two statements are what is all about my friends.

Well that and eating like a P-I-G hog that is.
post #7 of 15
very nice.can taste it from hear.
post #8 of 15
Drooling ...Lookin' Good ..
post #9 of 15
Ooohh yeah, now that's some great lookin' foodage there! I'm happy that it was a successfull smoke and a great day for you... congratulations! PDT_Armataz_01_37.gif
post #10 of 15
Good smoke Capt. Dan.
post #11 of 15
Way to go Capt Dan PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif , I love chuck roasts biggrin.gif and that looks awesome.
post #12 of 15
.... and I'll bet it even taste better now than in the summer ... am I right? icon_wink.gif
post #13 of 15
Lookin mighty fine there Dan keep it up!!!!!!!
post #14 of 15
Thread Starter 
Thanks for the Kudos, I had left over ribs today, and they were even better than the originals the day of the smoke. I may do those rib "rolls" again some time. The pic of the full smoker shows the roasts to the right. I forgot to mention, I layed some bacon slices over it to keep it moist for the first half of the smoke. Thats what the darker areas are, very well done bacon! I did try a piece of it(the bacon) and decided I would let the garbage have the rest of it. It did do its job though.

I also used a mix of Hickory and cherry for the smoke, and the fuel was 1 20 lb bag of R.O. lump.

The week before I had mad another tuning plate to go next to my first one. It started out as a piece of sheet steel 8x18 inches. It had a 90 degree bend in 2" from each end longwise so it looked like a [, but laying on the horizontal. Thats how the first tuning plate was too. This one had 1/2" holes in it every 4 inches square. The first one had 3/4 inch holes in it every 3 inches square. These but up to the baffle at the same level, and extend the heat farther into the chamber. 1/2 " hole one first, then a 1/2 " gap, then the 3/4" hole plate. then it is open, but my water pan sit s right there to deflect even more heat. It works wonderfully!
post #15 of 15
That's some good looking beef! Glad things worked so well for you. PDT_Armataz_01_34.gifsmile.gif
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