New to Smokers

[fosilfuel]

Hi everyone - new to smokers from Ridgecrest, CA. My company sent me a gift catalog and I chose a Masterbuilt 7 in 1 smoker.

My first attempt was with charcoal. It didn't turn out too bad, had to finish the roast in the oven as I had trouble keeping the temperature above 180º - 200º F.

My 2nd attempt was with a chuck roast on gas, came out terrible. IMO this is the wrong cut of meat to smoke, was tough and full of gristle.

The next was a small tri-tip on gas covered with strips of bacon and a rub mixture from various very secret ingredients and it was absolutely delicious. Practically melted in your mouth.

Going to smoke another one for dinner tonight, hope to have the same result.

Take care and good eating to all!

 

[submariner]

Welcome to the Forum and congrats on the new smoker.   Try try and try again.  Even the not so goods are pretty good!!!

 

[noboundaries]

Fosilfuel, welcome to SMF!  Glad you are here and putting the new grill/smoker to work. 

Tri tip, which is well known here on the West Coast, but not so much back east, is a sirloin cut, so it gets treated like steak.  It is one of my absolute favorite cuts of meat to either grill or smoke.  I've got one in the fridge right now that will go on the smoker or grill this weekend. 

Chuck roast is actually a WONDERFUL cut of meat to smoke, but not to grill like a steak.  It requires a long smoke.  If your chuck roast was tough and full of gristle, which is exactly what it consists of because it is a WELL exercised muscle on the animal, it needed a lot more time in the smoker.  Read up on melting the collagen in meat.  When that gristle and connective tissue melts, chuck will literally melt in your mouth as the juices run down your chin.  Trust me, pieces with that gristle, when melted properly, get fought over here at the house.  If not cooked long enough though, the whole roast will taste dry and be tough as shoe leather.  That's counterintuitive, I know, but the same thing happens with brisket, pork butt/shoulder, and beef/pork ribs. 

There are lots of threads here in the Forum on chuck roasts, aka chuckies.  Well worth your time to read.

Enjoy the tri tip!

Ray

 

[sauced]

Welcome to the forum.....yes a chuck roast slow cooked is one of the best!! I like to run my smoker in the 275 degree range, cook times are shorter. Hang in there, you will get it right and the fun is in trying!!!

 

[fosilfuel]

 Thanks all for the greeting. I will try the chuck roast again now that I have new 'ammunition'. Thanks to Noboundaries and Sauced for the info / encouragement. As for last night I wasn't able to smoke due to high winds in our area. It's blowing again today but hoping it calms down to an acceptable level. I can always move the smoker to another place  :)

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• fosilfuel
• Jun 10, 2017

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• fosilfuel
• Jun 10, 2017

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• fosilfuel
• Jun 10, 2017

 

[SmokinAl]

Welcome to SMF!

Al