American "Wagyu" Chuck Roast

[mneeley490]

Just read the thread on American Wagyu, and it was enlightening.
But, I bought this small chuckie on sale a few days ago, and it's in the smoker now.

Pretty good and even marbling.

Rubbed with Jeff's Texas Style rub, and into the little Smokin' It Model 1, with some water in the pan. Using a chunk of apple, because that's the only piece I had that was small enough to fit into the smokebox.

About 3 hours in, and the IT is already 149°. I'm going to take it to 295°-ish, like a slicing brisket. Shouldn't be too long with only a 3 pounder. I'm used to smoking much larger chunks of meat.

 

[chilerelleno]

About 3 hours in, and the IT is already 149°. I'm going to take it to 295°-ish, like a slicing brisket. Shouldn't be too long with only a 3 pounder. I'm used to smoking much larger chunks of meat.

Watching.
I take it you meant 205° +/-

 

[mneeley490]

Watching.
I take it you meant 205° +/-

I think slicing is easier achieved at 195°.
205°, and I think you're in pulling territory. But I will keep an eye on it.

 

[mneeley490]

Interesting. Stalled at 172° IT at hour 6. Wrapped in foil, and continuing.

 

[chilerelleno]

C'mon Chuckie!

 

[mneeley490]

Well, sorry it's taken me so long to get back to this. Work has been a bear.

I wish I had good news about this roast, but I'm sorry to say it was probably one of the worst pieces of beef I've ever tasted. I still don't know what went wrong. It looked great, seasoning was the same as I normally use; and it came out as tender as can be. But the taste just spectacularly underperformed. Hopefully that's a one-off.

 

[SmokinAl]

That’s too bad, The marbling sure looked like it would be something spectacular. Oh well, I would definitely give it another try!
Al

 

[schlotz]

Interesting... I've never seen SRF packaged the same as other meat in a grocery store, then again living in Indiana every piece I've bought from them comes rock solid on dry ice. What temp did you smoke it at?

 

[mneeley490]

Interesting... I've never seen SRF packaged the same as other meat in a grocery store, then again living in Indiana every piece I've bought from them comes rock solid on dry ice. What temp did you smoke it at?

As I recall, it was about 225°-240°. There are some swings in the Smokin' It.