Awesome!!Thanks Bear it was great.
Gonna have Sammie's for the next couple days.
Your dried beef is next!!
Thank You Cathy!!
Bear, many thanks for explaining in detail exactly how you do things. To us new people it's almost like watching you do it with all the pictures and explanations. You are one of the main reasons I wasn't afraid to jump right in and give this a whirl.
Thanks Rick!!
Outstanding. With that that bar interspersed among the shredded meat, that looks a lot more delicious and inviting than smoked pulled pork. Wish I could make some sammies out of that.
Thank You David !!!
Looks GREAT Bear! I don't know how I missed this link.
Happy smoken.
David
Thank You, EMick. I aim to please.Gotta say, Bear, I have been looking for an hour for a recipe with times and temps and YOURS was the only one which included it all. I wrote it all down, even took a picture on my phone! The pics look absolutely awesome! Cannot WAIT to try this out!
BearI am trying this as we speak, currently at the three hour mark and my roast is at 145 F. Its slightly smaller at 2.7 lbs and I think its hitting the stall phase soon. I'll give it another hour and then foil it.
Couple questions, first is do you completely close the foil around the roast? No vent hole? Yes---That will keep the moisture inside, especially if you add a little foiling juice.
Second is when you turn the temp down to 100, do you leave it in the foil? Yes---That is a method I often use instead of putting it in a cooler with towels. That will stop it from cooking, yet keep it hot, just like the cooler & towels method does.
This is a pulled beef so I'm assuming the outside will not be a crispy bark? My method gives you a nice tasty bark, but not a hard thick bark.
Thanks Brooksy!!Bear your step by steps are awesome! I was reading thru them the other morning and the shad roe peeked my interest. I don't know if I'll be getting shad anytime soon but I'm hoping to use my speargun in some mullets this weekend so maybe some roe in my future and yummy smoked mullet.
Thanks Stan!!
I know this was an older post , however I enjoyed it again, thanks for the reminder and Chuckies are on my list( if I get my allowance)
Take care of yourself and . . .
How apt that you were working on a Chuckie. Thanks to Bear, I also tried a chuckie the week before last. Mine finally got up to 160* after a few hours (after which I foiled it) and then stalled there for about 3 hours more. When it got to 7 pm and the IT was only 182* I took it out of the smoker and put it in a 250* oven in the kitchen. At 9 pm it was still at 182* so I called it a night. The next morning I put it back in the smoker--foiled and it again took a few hours to get back up to 160*. After about 10 hours total smoking between the two days I served it for dinner. Some of it was great but about half of it was still undercooked since the fat hadn't totally rendered and the meat wasn't tender enough. The next day I stuck it in my convection oven to see if I could cook it down to a more tender state. I left it un-foiled since my convection oven is a microwave with a convection feature and it wound up so overcooked it now makes a very fine door stop or paperweight. I can also put it on display inside a plexiglass cube since it is so overly-well done it will never go bad or decompose...I am trying this as we speak, currently at the three hour mark and my roast is at 145 F. Its slightly smaller at 2.7 lbs and I think its hitting the stall phase soon. I'll give it another hour and then foil it.
Couple questions, first is do you completely close the foil around the roast? No vent hole?
Second is when you turn the temp down to 100, do you leave it in the foil?
This is a pulled beef so I'm assuming the outside will not be a crispy bark?