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post #1 of 49
Thread Starter 
Alright boys! Here are beginnings to my first chuck. I have it the fridge resting until 8am tomorrow. At which time, it will be resting on the counter for an hour while the GOSM warms up. Thanks for all the advice! I'll keep the pics coming. My appologies to Brentman if he felt I intruded on his post.

post #2 of 49
nice..........real nice

SAMUEL ADAMS....? ? ? ?!?!?!?!!?!?!

with JR. as YOUR AVATAR?...............HEATHEN..........

d88de just shakes his head
post #3 of 49
Looks like your off to a good start. Can't wait to see the q-view.

post #4 of 49
still a nice looking chuck........what temps are you going to take it too?
post #5 of 49
Thread Starter 
It's not my fault his sponsors make crappy products! I tried AMP the other day and it's terrible. As for Bud, for every 12 ounces I spend 1 hour on the Crapper!
post #6 of 49
Thread Starter 
I'm thinking around 190-200. Foil it, wrap it in bath towels and put it in a cooler for an hour.
post #7 of 49
Thread Starter 
Thanks Kookie! We NoDakers need to stick together!
post #8 of 49
Thread Starter 
Hey Fellas!

Here is how things are going down:

Warmed up GOSM @ 8:30am and put roast on @ 9am. Using hickory. Outside temp was 10.

I have been taking notes every since then. Mopping every hour.

930 meat-42*; GOSM-199*;
1030 MEAT-67*; GOSM-232*; OUTSIDE 23*
1130 MEAT-92*; GOSM-237*; OUTSIDE 27*
1230 MEAT-115*; GOSM-239*; OUTSIDE 29*
130PM MEAT-127*; GOSM-228*; OUTSIDE 29*

Here is what the goods look like after 4.5 hours.

It smells amazing!
post #9 of 49
Looks good Jr!
Keep us posted.
post #10 of 49
looking good Jr.

i see you changed your avatar.......hope is wasn't summin "I" said.......hehee

still with the crappy s. adams i see
post #11 of 49
Looks good. I'll be interested in if it pulls easily when your done. PDT_Armataz_01_34.gif
post #12 of 49
Lookin good so far.
post #13 of 49
Thread Starter 
My skin is pretty thick. No worries! I'm thinking about making the Sams bottle as my trademark! I don't understand the hangup with Sam Adams. FYI...I'm having a Henry Weinhard's now!
post #14 of 49
Thread Starter 
Thanks for all postive comments guys!

I am really nervous as this is the first large piece of meat I've done. I've done fattys, jerky and cheese before, but never a large whole muscle. I am going to do a brisket for Easter if we don't go to any family!
post #15 of 49
heheh......no hangup............just busting........sorry.........i tend to do that alot..........

post #16 of 49
Thread Starter 
Walking Dude...you must drive a Ford.biggrin.gif
post #17 of 49
not in THIS life time
post #18 of 49
You're making it look easy and the Q-Vue is a great tutorial to us newbies that are getting brave enough to smoke a chuck roast! The temperature log was especially helpful! PDT_Armataz_01_37.gif
post #19 of 49
Thread Starter 
Thanks Sumo! I'll post a time/temp list when I'm finished. Appreciate the comments

post #20 of 49
Thread Starter 

What's your son's branch of service??
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