So I have recently moved to my grandparents to take care of them as they are not in good health and need help. I ran across a Brinkmann Vertical Smoker and decided to smoke some meat tonight. My grandfather picked up a couple of 4 pound chuck roast this morning so I rubbed some spices on one and decided to go for it. I am using 100% wood charcoal with a small amount of hickory pressed charcoal mixed in and some chunks of hickory wood. The roast has been in the smoker for about 1 hour and 50 minutes. I am having trouble getting the smoker temp over much more than 160. It was at 200 before I added the water pan, and the meat. I also put an 8x10 pan filled with sand and covered in aluminum foil in the bottom of the smoker to help hold/conserve heat. It's not windy at all and the temperature isn't terrible...upper 30's probably. I have another bucket that I am keeping burning wood/charcoal in to add to the smoker as needed so I am not adding wood that is not glowing hot as to avoid cool-down to start new embers. Any suggestions?
Also, I have no idea how this meat will turn out as far as how it will be served. The more I read I see that most times people pull the meat instead of slicing when using this cut...again suggestions?
Any ideas or advice is appreciated...and by the way LTNS!
Also, I have no idea how this meat will turn out as far as how it will be served. The more I read I see that most times people pull the meat instead of slicing when using this cut...again suggestions?
Any ideas or advice is appreciated...and by the way LTNS!
