New and Struggling

[J_K2019437]

Hi all, I’m new to smoking. I purchased an 18” WSM a few weeks ago and most everything I have made has come out a little tough and dry...and honestly not that good. I’ve watched a ton of videos, read recipes, checked out this forum, etc.

Yesterday I did a 5-ish lb pork butt...had it on smoke for about 4 hrs till it hit 155 (mopped twice), then wrapped it with some of the mop liquid until it hit 195. Sat it in a cooler for an hour 15 minutes. One small muscle pulled great, the others were mostly tough and dry and rather than pull shreds easily it was mostly tougher, larger chunks. I used the minion method and filled the water pan. Temp was low for about the first half hour til I poked the coals and then held steady at 250.

Similarly, I did a beef chuck a short time ago - had it on smoke till 155-ish then transferred to a pan with some broth till it hit 195. Flavor was good but it still came apart rather tough.

Whole chickens have come out great, but I know there isn’t as much work to do there.

Also, on all my cooks so far, no real bark has formed and I understand that sometimes it is just the specific piece of meat that may just be difficult to work with (ie finishes at 200 instead of 195). So my question is, I have a 3.25 lb beef chuck to put on later today...my goal is to make a tray of pulled beef. Any suggestions on what to do or try differently? TIA!

 

[chef jimmyj]

Easy fix...Smoke the meat longer. IT temps like 195 is nothing more than a Sign Post that says..." Time to BEGIN Testing for Doneness. " You may very well Probe Test, your therm probe or skewer slides in with no resistance, EVEYWHERE, at 195. But it is just as likely won't test Done and pullable tender until the IT is 200, 205 or even 210°F. Temp and time are just Guidelines and Guesstimates. Testing, Probe Test and Bones Wiggle easily, determine when you Done and your meat should be easily pulled, Juicy and ready to eat.
Bark...In the smoke temp of 225 to 250, you won't have amazing Bark at a 150° Stall and although Wrapping can help Push the meat Though and save time. It does JACK for improving Bark. You want thick, dark, crunchy Bark? Skip Wrapping and smoke start to finish Naked.
Done is Done! Taking a hunk of meat, wrapping and Resting in a cooler, is NOT going to get you More Done or Better Done! It will Hold the meat Hot if you need to to transport to another location or the the meat went fast and guest have not arrived. Cooler resting will soften your Bark and may make Perfect Pulled Pork, Mushy Pulled Pork. Hey, if you like super soft, Grandpa don't need Teeth, pulled Pork or Beef, wrap and rest 1,2 even 5 Hours. But if you pass all the tests and the meat is Done, AND you are ready to eat, Rest 20-30 minutes on the counter, tented with foil, and Pull It....Other Opinions may vary...JJ

 

[GaryHibbert]

JJ has you covered all the way.
When |I do a butt for pulled pork, I leave it on the grill until the stall hits. Then, since I personally don't like crunchy bark, I wrap and wait for the IT to hit 205. At that temp, mine always probe beautifully, and the meat pulls easily and is nice and tender and juicy. I've tried it at lower temps, but it seems like 205 is the magic number for me.
Gary

 

[Blues1]

You won't get any better advice that that!

 

[HalfSmoked]

Yup have to agree that was my first impression needed a higher IT.

Warren

 

[CoolbreezeBBQ]

Hi all, I’m new to smoking. I purchased an 18” WSM a few weeks ago and most everything I have made has come out a little tough and dry...and honestly not that good. I’ve watched a ton of videos, read recipes, checked out this forum, etc.

Yesterday I did a 5-ish lb pork butt...had it on smoke for about 4 hrs till it hit 155 (mopped twice), then wrapped it with some of the mop liquid until it hit 195. Sat it in a cooler for an hour 15 minutes. One small muscle pulled great, the others were mostly tough and dry and rather than pull shreds easily it was mostly tougher, larger chunks. I used the minion method and filled the water pan. Temp was low for about the first half hour til I poked the coals and then held steady at 250.

Similarly, I did a beef chuck a short time ago - had it on smoke till 155-ish then transferred to a pan with some broth till it hit 195. Flavor was good but it still came apart rather tough.

Whole chickens have come out great, but I know there isn’t as much work to do there.

Also, on all my cooks so far, no real bark has formed and I understand that sometimes it is just the specific piece of meat that may just be difficult to work with (ie finishes at 200 instead of 195). So my question is, I have a 3.25 lb beef chuck to put on later today...my goal is to make a tray of pulled beef. Any suggestions on what to do or try differently? TIA!

Newbie here too, I just did a 3.25 Chuck Roast. I used Weber kettle with slow n sear. Came out great for pulling compared to my first attempt. I think difference was this time I dry brined over night with just a light sprinkle of table salt all over meat, trimmed away all the hard fat, and injected It with simple injection. Most important I think it was just a nice piece of meat with consistent marbling throughout. Also left it in decent cooler for hours. Check out my post in the beef section.

 

[CoolbreezeBBQ]

Newbie here too, I just did a 3.25 Chuck Roast. I used Weber kettle with slow n sear. Came out great for pulling compared to my first attempt. I think difference was this time I dry brined over night with just a light sprinkle of table salt all over meat, trimmed away all the hard fat, and injected It with simple injection. Most important I think it was just a nice piece of meat with consistent marbling throughout. Also left it in decent cooler for hours. Check out my post in the beef section.

Under Smoked Chuck Pot Roast-Heavy Q view by Smokin in AZ, he smoked a beautiful slicer