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bad first chuckie, not worth photo

post #1 of 13
Thread Starter 
I butchered my first chuckie. Smoked it for 5 hrs at 225 until temp reached 160. It stalled at 151 for over 1 hr. like many here report. I then foiled it until it reached 204. Placed it into dry cooler covered with a pillow for 1 hr. It was my intention on pulling it, but it would not pull and the meat was tough with no smoke ring at all. It looked OK and smelled great, but was just too tough. Can't understand why it was tough or without a beautiful smoke ring. I did have my thin blue smoke going on my MES. I have also found out why I get white smoke at times. I pulled my chip holder and noticed that one of my chips burnt really fast and was all white ash. I guess it was a rotten piece of wood in the batch.
I may have to try a piece of pork next.

post #2 of 13
Bummer. I wish it would have turned out for you. I've always thought a chuckie was pretty easy smoke, I wish I could help tell you what went wrong.

Don't give up. Give it another shot.
post #3 of 13
Be sure and check/compare your therms. I don't know the size of the cut you were smoking, but keep track of the total time and temps while it is in the smoker. Don't give up on Chuck.
post #4 of 13
I am a MES Onwer & A couple things come to mind here...... Did you mop or baste the Chuck during the smoke?.....Did you add liquid to it when you foiled it?.... The electric smokers are notorius for NO SMOKE RING......

Some say you can add a charcoal briquette to the pan & achieve a smoke ring, but I have not tried it yet. I'm not sure on the white smoke & rotten piece of wood comments...... I have not experienced it, but some folks say certain cuts will just not tenderize or cook like the rest of them.

KEEP AT IT! (And as Rich said, DO check your thermometers)
post #5 of 13
Put it in a foiled pan and into the oven with some liquid for a few hours at 200'. You can save it.
post #6 of 13
Thread Starter 

bad first chuckie

I used beef broth in my water pan during smoke and when I foiled it, I used a bit of broth in my foil pan and covered. I did not spray it at all during smoke. I have been using a remote therm for checking my internal temps on my MES. My unit is 25 deg hotter than the MES is showing. As for the lack of smoke ring, I see lots of you guys use the bigger units with offset smokers. This MES was my first unit and It will have to do for now. To get that extra smoke into the meat, I have tried closing my exhaust at the top, but as soon as I do that, I get the bad white smoke pouring out of the seams.
post #7 of 13
I never worry about the smoke ring. I sounds like it wasn't braised long enough.

Look at and understand this method and apply it to your next one.


I will guarantee good results.
post #8 of 13
Yeah, I would suggest not closing your vent, it will also cause the bad black creosote..... I typically run mine about 3/4 open on that kinda smoke (Chucks-Brisket-Butts-Etc).... 100% when doing sausage.

I'm kinda lost, as far as why it would not be tender. Anybody?
post #9 of 13

Don't worry about the smoke ring.

I had one roast that was tough like that once. I did similar to what ron suggested. Sent out for Chinese then put it in the oven in a covered clay pot with a little moisture and it turned out fine. It was just after midnight When it was done, everyone else had given up and gone home by then. It made great sammies the next day for lunch.

As for smoke ring, who cares , it tastes good without the ring. I have a MES and dont even try for a ring anymore. Sure adding a bit of charcoal to the wood tray will give you a minimal smoke ring in the MES but to what end?

I get a great smoke ring in my combo charcoal/gasser 7in1 smoker . The meat Looks absolutly fabulous with smoke rings that are wide and pretty as all get out but it doesn't taste any better IMO than the stuff from my MES.

If its not windy or hot I use the gasser, if windy or hot weather I use the electric.

In a comp where pretty counts you need the smoke ring maybe thats why the comp people don't want us electrophyles to enter their contests.

electrophyles = not even a word. lol
post #10 of 13
Whats been said..... Smoke ring is just a visual that doesn't effect taste. I have been putting a piece of lump in the chip pan of my MES everytime I add chips... simply to help it out heat wise. Seems to make a little difference and I have been getting a smoke ring because of it but it has had no bearing on the taste.

Now the chuckie..... whats been said. I've personally never had a chuck that hit 200 stay tough. They are falling apart. My thoughts is that you got a tough tough piece of meat. I've smoke dozens of these things and they always end up fallin apart. Try the braising thing for awhile and if it still isn't tender slice it as thin as possible and give it another try. The important thing.... never give up. Even when it's good.
post #11 of 13
I have a MES i use quit a bit and I think the smoke ring is over rated. My food taste great out of it. Plus I'm color blind and can't see a smoke ring even if it was there...lol...to save it I would follow the wise ones (Ronp) comments. He knows his stuff
post #12 of 13
I'm thinking like Pignit here

Every once in a while, you just get a really , really tough, bad piece of meat. If you can't save it...write it off to experience and try again when you're ready

Good luck!
post #13 of 13
I havent had luck with a chuck roast either. Iv done 2 of them and they both turned out the same. First one i spritzed and then foiled at around 160 and took to 200 and i had to slice it, no pull. Taste was good and nice ring. I did another yesterday. Rub only, no spritz, foil at 170 and took to 200. EXACT same results. A huge smoke ring from being in the smoke longer. Great flavor, just no pull. I cant figure it out.
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