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I'm having entirely too much fun...

post #1 of 19
Thread Starter 
Greetings to all!

Yesterday, I smoked a trout fillet. Today, I did a boneless chuck roast. I hope you all don't mind mind if I show it off a bit..

It wasn't quite as juicy as I had hoped, but it was a learning experience and I took very detailed notes.

Thanx everyone for the inspiration..

post #2 of 19
WOW, now THAT looks GOOD!!!
You can "show off" all you want. (I think it's expected here)(hahaha)
post #3 of 19
That smoke ring looks great!
post #4 of 19
Very nice. Is that a mock tender? Not sure I know the boneless chuck.
Keep smoking
post #5 of 19
that looks great wel done
post #6 of 19
Thread Starter 
RW, The label said "beef chuck boneless". The store could be getting nervous and mislabeling things as a major new competitor is set to open in a couple days. It was tasty, either way..icon_cool.gif
post #7 of 19
Nice Ring !!!!
post #8 of 19
That smoke ring looks amazing PDT_Armataz_01_37.gif
post #9 of 19


Looks good, nice smoke ring PDT_Armataz_01_37.gif
post #10 of 19
Holy Smoke Ring batman. Heck no we don't care if you show off we actually prefer that you do. Job well done. PDT_Armataz_01_37.gif
post #11 of 19
That smoke ring is what dreams are made of
post #12 of 19
eek.gifeek.gifeek.gif My jaw dropped when I saw that Smoke ring!!! eek.gifeek.gifeek.gif

points.gifto you!!!
post #13 of 19
Wow, that is a serious smoke ring! Very nice! What kind of smoker do you have, I can usually get a decent smoke ring but nothing like that beauty.PDT_Armataz_01_37.gifpoints.gif
post #14 of 19
Nice Smoke Ring... looks like a hundred year old tree...

Nice job... stomach is growling!
post #15 of 19
Thread Starter 
Thanx to everyone for the kind words and points! As much as I would like to claim it's years of experience, I'm betting it was beginner's luck.

BoiseQue, I have a Char-Griller Super Pro with most of the mods made to it.

I'm kind of guessing the ring came about from how I layered the charcoal and wood in my basket. First was a layer of charcoal, then apple, charcoal, hickory, charcoal, hickory, thin layer of charcoal then the lit chimney went on that.

I took most of it to work today and shared. One guy is bringing me a load of maple and another is bringing me all of the apple branches he trimmed of his trees last fall.

Thanx again,

post #16 of 19
Sure that ring isn't photoshopped tongue.gif It looks picture perfect PDT_Armataz_01_37.gif
post #17 of 19
So tell us how you smoked it. Did you foil it at about 165° and then pull it at about 200° or so. what are the details??? But other then those questions it looks great and sorry that it wasn't as juicey as you wished but rememebr you are learning and you will do better the next time. We all have over done many things here.PDT_Armataz_01_37.gif
post #18 of 19
Thread Starter 
Here's what I did...

The rub is a generic brown sugar based rub that I'm playing with. Nothing special. I put that on and left in the fridge for about six hours.

Preheated the smoker to 235-240 with the combination of charcoal/wood I listed earlier. In the first picture, it's on a small rack over a pan. I added apple juice to the pan prior to putting it in the smoker. About three hours in, the internal temp was 160 and I took it out, brushed some apple juice on the outside and wrapped it in foil with a little bit of juice in the foil, too. Back into the smoker and waited for the temp to come up to 195. I took it out and let it rest for about an hour in the foil. That's when I cut it and took the pictures. Internal temp had come down to 125.

I used Kingsford in the blue bag and Western brand of hickory and apple chips.

It had virtually no fat in/on it. Would that be a reason for it to be dry? Would it be advisable, on the same cut, to inject some liquid? Total cook time was nearly four and a half hours.
post #19 of 19
You smoked that ring job! icon_mrgreen.gif Excellent!
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