Beef chuck in a wsm

Discussion in 'Beef' started by fred raud, Oct 27, 2013.

  1. fred raud

    fred raud Newbie

    Having our first snowstorm of the year up here. That's not stoping our now almost tradition Sunday smoke. (I've smoked something at least every Sunday since I received the wsm for fathers day .

    Running the ring full with a mix of maple briquettes and lump. The water pan is dry and foiled, and I put the roast in a pan with some beef stock.

     
  2. fred raud

    fred raud Newbie

    3hrs in internal temp is 111. Once it hits stall I will give it a tinfoil hat


    It was amazing, juicy tender and smokey.
    I followed suggestions of wrapping at 160, then taking it off at 185 or so and letting it sit in a blanket for an hour.
    Total smoke time, 7hrs

     
    Last edited: Oct 27, 2013
  3. smokininidaho

    smokininidaho Smoke Blower

    Very nice! I've smoked beef cuts in the same manner before and have always come out tender and juicy, I'm sure it was delicious.
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Grats!

    I highly suggest you look into a $45 6 ft. x 8 ft. welding blanket and some big spring clamps (look like big metal clothes pins). Wrapping your smoker in cold/windy weather will improve fuel consumption and it doubles as a wind break. Best of all it folds up small when not needed.
     

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