Thought I would finally try some of the Goya Chipolte Mojo Crillio. I am not normally a fan of Goya Mojo, finding it too watery compared to Badia and some other brands. This Mojo with thick and quite tasty. Marinaded these two chucks overnight.
Added a modified Jeff's Rub
Also decided to do some small potatoes that I would place in a drip pan beneath the Chucks. Added some potato rub.
I held off adding these right away, not being sure how long they would take compared to the Chucks which I figured around 6 hours or so.
Choice of wood for this smoke was Pecan and Cherry. Normally I like Oak and Cherry for Beef. Set the smoker for 250º. Spritzed them occasionally with a mixture of Apple Juice/Wisers Deluxe. And decided on Sand in the water pan due to colder temps coming that night.
After about 4 1/2 hours I wrapped both Chucks. Poured alittle Beef Broth over them to add some moisture. Also some in the Potato pan.
Pretty good bark, but would have like to have seen a little more.
After wrapping I raised the temps up to 295º. At 6:30 PM they were done. Pulled them at 210º IT.
Potatoes were a little more done that I liked and I removed them earlier, wrapped in foil and placed in a slightly warmed oven.
After an hour wrapped in foil and towels in our cooler, I unwrapped these goodies.
Very nice and look at that juice.
Pulled very nicely and the flavor from the chipolte mojo was very good. My wife kept stealing pieces from the pan.
Potatoes were alittle over done but pretty flavorful from the drippings. Probably no more than 3 hours would have been better.
Added a modified Jeff's Rub
Also decided to do some small potatoes that I would place in a drip pan beneath the Chucks. Added some potato rub.
I held off adding these right away, not being sure how long they would take compared to the Chucks which I figured around 6 hours or so.
Choice of wood for this smoke was Pecan and Cherry. Normally I like Oak and Cherry for Beef. Set the smoker for 250º. Spritzed them occasionally with a mixture of Apple Juice/Wisers Deluxe. And decided on Sand in the water pan due to colder temps coming that night.
After about 4 1/2 hours I wrapped both Chucks. Poured alittle Beef Broth over them to add some moisture. Also some in the Potato pan.
Pretty good bark, but would have like to have seen a little more.
After wrapping I raised the temps up to 295º. At 6:30 PM they were done. Pulled them at 210º IT.
Potatoes were a little more done that I liked and I removed them earlier, wrapped in foil and placed in a slightly warmed oven.
After an hour wrapped in foil and towels in our cooler, I unwrapped these goodies.
Very nice and look at that juice.
Pulled very nicely and the flavor from the chipolte mojo was very good. My wife kept stealing pieces from the pan.
Potatoes were alittle over done but pretty flavorful from the drippings. Probably no more than 3 hours would have been better.
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