Noob with a new smoker...

[Burly567]

I'm a kinda Noob.

I got an electric smoker yesterday and I'm going to try a Beef Chuck Cross Rib Roast here in a couple of days (Wifey stuck in in the freezer). Anyone have any recommendation on how to smoke it? I've already read a couple of articles and now I'm all corn- fused! One article said to take it out at 195-200F while another said 145-150F. I'm looking for a medium-rare smoke.

Can you guys clear the air a little bit?

I also got an AMNPS. i tried to figure out the proper temp setting and found that I fluctuates a little bit. I added a pan of water ABOVE the AMNPS and it seemed to help, but now my smoke dropped off by 40-50%. Any ideas on that?

TIA

 

[SmokinVOLfan]

You really don't need to add water to the water pan in the MES. Its so well insulated that it retains plenty of moisture without the water. Plus it does no favors for the AMNPS moisture wise.

As far as the chuck roast goes it depends on what you are going for. You can do a sliced chuck at 145 but if you want delicious pulled beef sandwiches take is 205-210.

I start by injecting mine with low sodium beef broth then rub the outside with A1 and a coating of montreal steak seasoning. Smoke at 225 until it reaches 160 then wrap in a pan with a little more beef broth until it gets to 207. Pull it and toss it in a cooler to rest for a little while. Will shred apart and be the most tender pulled beef sandwich IMO. There are several other ways to do it but that's just a suggestion.

Post some pics!

 

[banderson7474]

I feel like chucks will taste better at 195-200 b/c it will break down and be more tender.

I only do steaks and tri tips to 145. In my experience the cheaper roasts will taste good but will be tough and very hard to eat at 145.

Course if you are going to slice thin, you might be able to get away with it but I wouldn't.

 

[bregent]

I agree with the others - chuck roast medium rare is going to be tough (unless you Sous Vide it first) I wouldn't worry too much about the internal temp - you want to cook it till fork tender. Putting in a pan with some braising liquid is an option to consider.

 

[jcam222]

Agree with the taking it to 205F for some delicious pulled chuck. Just did 4 of those last weekend. I am in the minority though on water pan. I use this pan to both create moisture and more importantly generate liquid gold au jus. I’d like the pan with foil and fill about half full of beef broth. I use Minors broth or au jus. The meat and rub dripping in it and the smoke crest a ridiculous au jus to mix back in the shredded beef and or use as a dip sauce. I freeze leftover for future use.

 

[jcam222]

Agree with the taking it to 205F for some delicious pulled chuck. Just did 4 of those last weekend. I am in the minority though on water pan. I use this pan to both create moisture and more importantly generate liquid gold au jus. I’d like the pan with foil and fill about half full of beef broth. I use Minors broth or au jus. The meat and rub dripping in it and the smoke crest a ridiculous au jus to mix back in the shredded beef and or use as a dip sauce. I freeze leftover for future use.

 

[Burly567]

You really don't need to add water to the water pan in the MES. Its so well insulated that it retains plenty of moisture without the water. Plus it does no favors for the AMNPS moisture wise.

As far as the chuck roast goes it depends on what you are going for. You can do a sliced chuck at 145 but if you want delicious pulled beef sandwiches take is 205-210.

I start by injecting mine with low sodium beef broth then rub the outside with A1 and a coating of montreal steak seasoning. Smoke at 225 until it reaches 160 then wrap in a pan with a little more beef broth until it gets to 207. Pull it and toss it in a cooler to rest for a little while. Will shred apart and be the most tender pulled beef sandwich IMO. There are several other ways to do it but that's just a suggestion.

Post some pics!

 

[Burly567]

Thanks for the info, all!!!!!!

I guess 205F it is!!!!!

 

[normanaj]

Lets us know how it turns out for you.

 

[Burly567]

What temp should I use in the smoker? 225-230F?

Edit: strike the above. Question already answered...

 

[banderson7474]

It's really your call. You could range from 220 - 300. I like to keep it around 250 but there's really no right or wrong answer.

 

[Burly567]

Silly question jcam222, does the pan go under the roast or does the roast go in the pan?
,

 

[SmokinVOLfan]

I usually put a pan under the roast to catch all of the drippings and then when its time to wrap I just place the roast in the pan add a little more broth and cover it in foil.

 

[chopsaw]

If you put it in a pan on a rack you don't have to move it . Just wrap when the time comes . I wrap at 165 . If you add liquid later in the cook , make sure you warm it up or it will drop your temps .

 

[Burly567]

Started my beef roast a couple hours ago. I meant to post pics of the fresh cure of my smoker, and the preparation. But I was all wrapped up I forgot. I'll snap a couple when I transfer to pan and cover.

More on the way...

 

[banderson7474]

Good luck bud!

 

[banderson7474]

In the meantime, tell us what kind of wood you are using, did you rub or inject it, any other preparations?

Are you planning on using the pan juices you get? Recommend defatting it and then putting it back into the meat once you pull it.

 

[Burly567]

I'm using Traeger Signature Blend pellets in the A-maze-N pellet smoker.

I am stuck at 142F. Has ben for the last 2 hours. Oops, just went to 144. I'm smoking @ 230F

Yup, I have a foil pan w/ beef broth under it.

BTW, I smeared a bunch of A1 on the roast and applied a liberal amount of Montreal Steak Seasoning. When (and if) I get to 160 I will put the meat in the broth, cover and go to around 210F.

 

[banderson7474]

I'm using Traeger Signature Blend pellets in the A-maze-N pellet smoker.

I am stuck at 142F. Has ben for the last 2 hours. Oops, just went to 144. I'm smoking @ 230F

Yup, I have a foil pan w/ beef broth under it.

BTW, I smeared a bunch of A1 on the roast and applied a liberal amount of Montreal Steak Seasoning. When (and if) I get to 160 I will pit the meat in the broth, cover and go to around 210F.

Sounds like you hit the stall a bit early but hopefully you are past it now. It kind of drives you crazy at first going thru stalls. My mind would mess with me like is it still cooking or did my thermometer break ???!!!

I still have PTSD when my therm really did break and didn't change temp for hours. I ruined a brisket flat that day =(

 

[Burly567]

Sounds like you hit the stall a bit early but hopefully you are past it now. It kind of drives you crazy at first going thru stalls. My mind would mess with me like is it still cooking or did my thermometer break ???!!!

I still have PTSD when my therm really did break and didn't change temp for hours. I ruined a brisket flat that day =(

Lol!!! I thought mine did. I replaced the batteries in both units!!