Beef chuck in a wsm

[fred raud]

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.

image.jpg

• fred raud
• Oct 27, 2013

image.jpg

• fred raud
• Oct 27, 2013

 

[fred raud]

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

image.jpg

• fred raud
• Oct 27, 2013

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

image.jpg

• fred raud
• Oct 27, 2013

 

[smokininidaho]

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.

 

[jirodriguez]

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.