Hello all,
It's been a while. I haven't been smoke'n much lately. Tonight I smoked up some ribs and thought I would through on a little chuck roast I had originally thawed out for the crock pot. But then I thought.... Crock pot??? When I'll have my smoker fired up anyway. So, three racks of ribs and my chuck all go in the smoker. Sorry no q-view. I totally spaced that tonight?? Any way... I live on a farm. I grow my own beef and pork for the deep freeze. Usually get some good quality meat. It's just the wife and I so my butcher packages everything for two people. I have these chucks that only weigh a pound and a half a piece. I've never done a chuck before but I'm thinking... 4 maybe 5 hours for a piece of meat that size. Which, would be perfect since I was doing 2-2-1 with my ribs. Well, smoker stayed at a pretty even 225 give or take 10 degrees the whole time. The ribs were perfect. Texture, taste, everything about them perfect! But, the chuck... good grief. After 7 freaking hours... I was still only at 175. I was planning on taking it to 195 but gave up on it. I figure it will still eat, it just won't be pulled? Did I do something wrong or did I just give up to soon?
It's been a while. I haven't been smoke'n much lately. Tonight I smoked up some ribs and thought I would through on a little chuck roast I had originally thawed out for the crock pot. But then I thought.... Crock pot??? When I'll have my smoker fired up anyway. So, three racks of ribs and my chuck all go in the smoker. Sorry no q-view. I totally spaced that tonight?? Any way... I live on a farm. I grow my own beef and pork for the deep freeze. Usually get some good quality meat. It's just the wife and I so my butcher packages everything for two people. I have these chucks that only weigh a pound and a half a piece. I've never done a chuck before but I'm thinking... 4 maybe 5 hours for a piece of meat that size. Which, would be perfect since I was doing 2-2-1 with my ribs. Well, smoker stayed at a pretty even 225 give or take 10 degrees the whole time. The ribs were perfect. Texture, taste, everything about them perfect! But, the chuck... good grief. After 7 freaking hours... I was still only at 175. I was planning on taking it to 195 but gave up on it. I figure it will still eat, it just won't be pulled? Did I do something wrong or did I just give up to soon?
