beef roast

[newsmokerky]

Here we go.

 

[newsmokerky]

Foiled at 170 after 3.75 hours. I really didn't think it would take this long.

 

[newsmokerky]

Not a fail, but definite change of plan. After foiling, I pulled at 205 IT. I checked this probe last week, and it was spon on with boil water test. I let it rest foiled in the oven for about 30 minutes. Got it out and started to shred, and no dice. Wound up slicing. Flavor was great, but a bit dry. This was my first attempt with a chuck roast. Help?

 

[indaswamp]

Not a fail, but definite change of plan. After foiling, I pulled at 205 IT. I checked this probe last week, and it was spon on with boil water test. I let it rest foiled in the oven for about 30 minutes. Got it out and started to shred, and no dice. Wound up slicing. Flavor was great, but a bit dry. This was my first attempt with a chuck roast. Help?

Rest it longer keeping the temp above 180*....It's above 180* that the collagen breaks down. Try 2 hours either in an ice chest insulated with a bunch of towels or blankets, or in a 180* oven....

 

[newsmokerky]

I figured that might be the problem. I gues I should have known better than plan a such a short window for smoke to eat....

 

[Bearcarver]

Not a fail, but definite change of plan. After foiling, I pulled at 205 IT. I checked this probe last week, and it was spon on with boil water test. I let it rest foiled in the oven for about 30 minutes. Got it out and started to shred, and no dice. Wound up slicing. Flavor was great, but a bit dry. This was my first attempt with a chuck roast. Help?

So you took 3.75 hours to get to 170°. Then you foiled & took it to 205°.
How long did it take to get from 170° to 205°?

Bear

 

[newsmokerky]

So you took 3.75 hours to get to 170°. Then you foiled & took it to 205°.
How long did it take to get from 170° to 205°?

Bear

Hour or so.

 

[Bearcarver]

Hour or so.

OK---So your total smoking time was only 5 hours.
That has more to do with not being able to pull it, than the resting time.
If you look at the links I gave you of my Chuckies, you'll see that they all took at least 8 hours to get to temp.
And I didn't rest them once I remove them from the Smoker.
I often Kill the heat in the Smoker, and let them rest inside the smoker, but I never rest outside the smoker for longer than 15 minutes. And They always pull very easily.

Bear

 

[newsmokerky]

Ok. I’ll remember that on next one. Like I said, shoulda known better than try to smoke and eat in such a short window. Live and learn. Thanks.

 

[Bearcarver]

Ok. I’ll remember that on next one. Like I said, shoulda known better than try to smoke and eat in such a short window. Live and learn. Thanks.

No problem--We're all learning as we go:
There are some guys who like to Smoke things Hot & Fast nowadays. I have no problem with that, if it's a Big Hunk of meat, like a Full Packer Brisket or a 10 pound Butt, where hot & fast might change it from 20 hours down to 12 hours, or 14 hours down to 8 hours, because there's still plenty of time to add Smoke.
However I wouldn't want to change something Smaller from 8 or 10 hours, down to 4 or 5 hours, because now you're taking good Smoke Application time away from my meat.
Just like my Bacon & Dried Beef---I could easily get them done in less time than 11 or 12 hours, but I like them with good Smoke flavor.
Off my Soap-Box!

Bear

 

[newsmokerky]

I ate the last of it today for lunch. It was really good... 3 slices on a hoagie roll, with two slices of provolone and Dukes mayo. About time to do another brisket....