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I am doing ok with smoking poultry and pork but cannot get any good results form the beef I have tried (except prime rib)
What are you all smoking with success and what methodology are you using?
Let us know what you are trying and how it is failing to meet expectations.
For beef I do Brisket and some Chuck Roasts.
I have done prime rib once and it came out well but I would do a few more things next time to make it even better.
Chuck roasts I smoke to about 160-165F and wrap in it's own juices and smoke until 205-210F where it is good and shred/pull apart tender. I smoke at 275F and I use Lumberjack 100% Mesquite wood pellets with my AMNPS and mailbox mod... pure heaven!!!
Briskets I trim fat and cut off a large chunk of the flat in a manner that ensures the rest of the flat is uniform thickness, see the image below.
I smoke over a double foiled pan where I throw any of the good meat trimmings, like the cut off flat piece, in the pan so it braises in the juices/fat and much of it becomes burnt ends.
I don't wrap my briskets at all and I cook to where the IT is usually 203-205F when the tenderness probing lets me know it is ready.
I smoke at 275F again with Lumberjack 100% Mesquite wood pellets, my AMPNS and mailbox mod. I find I like 7-8 hours of the Lumberjat Mesquite smoke. It burns perfectly so no harsh mesquite smoke flavor. These briskets are to die for!!!
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I followed Bear's Prime Rib step by step and had really good results. I think my personal preference tweeks will be to marinate the entire roast for 24 hours and I will try a little stronger wood than the 100% Cherry I used last time. I also will omit any wrapping with foil (can't remember if that is even a step).
Haven't worked up to Beef Ribs, mainly because they are a little more difficult to come by.
Not beef, but I did do an Axis Deer Top Round and Bottom Round Roast smoke like it was beef prime rib and wow was it good!
I have tried a brisket which didn't turn out well. That seems like an expensive cut of beef to experiment on. Did a prime rib which turned out great. I did ok on beef ribs.
So I have tried some chuck cuts of meat and that is where i am having trouble. The meat comes out tough with a little flavour to it.
I am using an offset rig burning straight charcoal or charcoal and wood.
So I am looking for that foolproof cut of meat and the right smoking method for a success.
I don't do a lot of chucks but as people report they will/can dry out on you. I just wrap mine and when I do I may also add a few splashes of some old wine I keep in the fridge for cooking with.
Give Salt, Pepper, Onion, and Garlic (SPOG) a try for seasoning. It is seriously hard to beat and ridiculously simple.
Sprinkle on the Pepper, Onion, and Garlic on in a medium-heavy (not light) layering like so:
Then add Salt last in a sensible amount to your liking. Do not go too heavy with the salt as a chuck roast may be thin and doesn't handle as much salt as something like a Brisket or a Pork butt.
Anytime you add spices, weigh them... add them based on the weight of the meat... That way, you will have a reference and can adjust accordingly... I'd go with 2% total salt..
I have tried a brisket which didn't turn out well. That seems like an expensive cut of beef to experiment on. Did a prime rib which turned out great. I did ok on beef ribs.
So I have tried some chuck cuts of meat and that is where i am having trouble. The meat comes out tough with a little flavour to it.
I am using an offset rig burning straight charcoal or charcoal and wood.
So I am looking for that foolproof cut of meat and the right smoking method for a success.
Anytime you add spices, weigh them... add them based on the weight of the meat... That way, you will have a reference and can adjust accordingly... I'd go with 2% total salt..
If you EVER find yourself in a position where the better half says,
" It's perfect !!!! DON'T CHANGE A THING !!!! "...... You will wish you had weighed your spices etc....
Briskets and chuck roasts are both chuck cuts, yet they smoke up a bit different due to the muscle construction. I'll smoke a packer brisket, unwrapped, for the entire smoke until it is probe tender in the flat. I've used temps from 225F to 300F with no noticeable difference.
Chuck roasts, usually boneless, I always smoke to the stall, then wrap with liquid and vegetables. They tend to separate along the fat seams and I don't care for the final result when left unwrapped. That's why Bear's step-by-step works so well. I have several different recipes for smoked chuck roast from Cuban Ropa Vieja to Mexican Barbacoa. One of the favorites that used to be promoted a lot around here is Pepper Stout Beef. Here's that recipe.
Pepper Stout Beef
Ingredients:
4 lbs chuck roast
Kosher Salt and pepper
Onion powder
Garlic powder
3 bell peppers. (I used 3. Red, Green and Yellow)
3 Jalapeños ( Can use fewer for less heat)
1 lg red onion
6 Garlic Cloves (Crushed)
1/4 cup Worcestershire Sauce
12 oz bottle of Guinness Extra Stout
Directions:
1. Fire up the smoker to a medium level smoke 250-275°F.
2. Cover the chuck roast with SPOG (Salt-Pepper-Onion powder-Garlic powder) (I use a 2-2-1-1 parts combination. Using teaspoons is a little light, tablespoons a little heavy. So I use Tablespoons and have some left over).
3. Smoke the roast for about 3 hours with hickory wood or until the internal temp hits 165°F.
4. When the roast is nearing the first target temperature cut up the peppers, onions, jalapeños and garlic. Add to an aluminum pan along with the Worcestershire Sauce and Guinness. Mix em up and let them wait for the meat.
5. At 165 degrees, its time to add the meat to the veg. Seal tightly with a double layer of HD aluminum foil.
6. Crank up the smoker, grill, or oven to 325°F and let go for about 3 hours.
7. After about 3 hours the meat should be fork tender and the veggies will be soft and juicy. Go ahead and shred the beef into the veggies and mix it up.
8. Once the meat and veggies are all mixed up, its time to put everything back uncovered in the 325°F smoker/grill/oven for about 30 minutes until the juice reduces by half. Or you can put it all in a Dutch Oven on the stove and reduce there, which is what I do.
9. After 30 minutes grab a ciabatta, tortilla, french roll or just a fork and go to town.
Tri tip, bottom round, top round, cross rib. All four of those are smoked low n' slow to an IT of only 125-135F. The tri tip I reverse sear on my grill. The others I slice thin for roast beef. I also use the last three for making jerky.
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