Beef on the Smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Gadgetman

Fire Starter
Original poster
Jan 19, 2024
72
192
20240128_135459.jpg


A 5lb bone in chuck for dinner making bark,too early to wrap.
A 1 1/2lb pattie over some 1/2 time queso.
And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those.

20240119_181325.jpg
 
The queso before it was thinned down

Screenshot_20240128_172534_Gallery.jpg


Wrapped the chuck early to hold more moisture, but ended up poking a hole in the double foil wrap. 1st for me.

Screenshot_20240128_192848_Video Player.jpg


A lil dry,but not too bad and tender enough. Could have pulled it 5° sooner,but it was the end of the game.

Screenshot_20240128_190221_Video Player.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky