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Really late Stall in Chuck
hey guys... so, stupid serbian naming of beef cuts... seems like chuck is what here we call beef neck. just did a piece, 2,6kg (5,7lb) took 11 and a half hours on temperatures 225-250F, pulled it out at 198F. Sliced it, was perfect, moist, really good. Heres a gif https://i.imgflip.com/2qiwbk.gif -
Really late Stall in Chuck
Thing is, i wanna slice it as you slice brisket.. .I mean its similar meat, why is chuck sliced at lower temps, and brisket at 195-205? -
Really late Stall in Chuck
Hey gmc, i didnt movethe probe... How do u mean alu pan? U put it in a pan, and then foil over, or wrap it and put it in the pan? What are the differences if its not tightly wrapped? Also, i dont pull it, i slice it. Dryness, i thought i overcooked it, but u sat it mightve been undercooked... -
Really late Stall in Chuck
I was thinking, maybe not enough fat in the meat? -
Really late Stall in Chuck
No, or i didnt notice it. It went a bit slower from 150 to 160/165 but not that it stalld and cooled -
Really late Stall in Chuck
No, it wasnt. It was cold (5-10C aprox), but not frozen. Fresh meat, or the butcher f...ed me over. I mean cold shouldnt matter, beside the size of the smoke ring. -
Really late Stall in Chuck
Hey guys, did this ever happened to you. Last two time i was smoking chuck, i smoke it to round 65-70C (150-160F), put it in Alu foil, put some beef broth in, wrap it, and return to the smoker. It goes on slowly, raising internal temp to round 84C (183-185F), and then it stops, and the meat... -
Sausages for hot smoking intro
Whoa, its a nice website. I will look into all those recipes. Thank you all. -
Beef chuck smoking
banderson, yes, i mean onion powder too, really hard to come by here. Funny thing though, as we put onion in 95% of dishes here. Shootr, thank you mate. -
Beef chuck smoking
Hello Everyone! Thanks for replies! Much appreciated! That pulled beef looks delicious. I am looking for something sliced though. As you said, i will cut out on sugar for beef, onion salt its really hard to get here but ill try. Got some new pics from the smoking, its brisket i did, and pork... -
Beef chuck smoking
How long prior to the smoke you inject the meat? So it just helps with the taste, not the moisture? And thanks! -
Sausages for hot smoking intro
I cook on vertical gasgrill, El Fuego Portland XXL... I like your sausage, looks really nice man. Will be sending you PM for recipe :) -
Sausages for hot smoking intro
Hey, thanks for the recipes so far... What do you think about thyme or sage, rosemary perhaps... to add fresh herbs... and fresh garlic? Regardiing curing thingie... thing is im not from USA... Serbia, Europe, and not sure how it goes here with that... -
Sausages for hot smoking intro
Hello, bbq-ers. Kinda new to the whole sausage in the smoker thing, looking for few heads up tips to start. I am looking towards trying to make some sausages to hot smoke in my smoker (not looking for cold smoking ones). So, put it in smoker, hour two three, pull out and serve. So far i+ve... -
Beef chuck smoking
Its pickled cabbage and cauliflower. Actually really nice. In winter we pickle lots of our veggies (carrots, cucumbers, cabbage, onions, green tomatoes and so on..). Yea pickles go well with pork. Was always wondering what goes well in sandwich with beef.. Was thinking beetroot perhaps... -
Beef chuck smoking
Hey! Yea i was surprised with the smoke ring as well. Brisket that i made in the same run had awesome s.ring too. For the sides, well, on the pic, we kinda used what we had on hand. Was a drinking party. For the place have several sides and sauces ready. My own opinion is that lots of sides are... -
Beef chuck smoking
Also, im using El Fuego Portland and Portland XXL gas smoker. -
Beef chuck smoking
Hello everyone. Sort of new on this forum. Well, actually, not new, been reading it for quite some time, but, just made an account here. Coming from Serbia, where bbq traditions are (talking bout low and slow smoked meats), well, you can say, pretty much unknown. Opening a small bbq place here...
