Smoked chuck experiment gone wrong ?

[Parshooter]

So I learned this stuffing method from Justin Wilson. Make a small slice in the meat, open it up a little with your finger, and put a garlic glove down in it. Done this many times with oven-cooked roasts so I thought what the hey. Maybe a mistake ? The roast came out dry and tough. Thinking maybe the holes in the meat caused liquids to escape and heat to get in and dry it out ? Anyway, I did make a nice sammie with it and froze the rest for chili. Also smoked a cabbage slice, onion, sweet tater, and boudin sausage.

 

[jcam222]

I don't think that would have caused it to be dry. What was your finish temp? It also could just be that piece wasn't well marbled

 

[912smoker]

^^^^^^ also did you wrap or run nekkid the entire cook?

Keith

 

[Steve H]

I'm thinking the IT didn't get high enough.

 

[Parshooter]

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

 

[civilsmoker]

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

The key element that you missed with wrapping vs a foil pan is dressing it with the rendered fat from the pan, this makes a huge difference. 205ish is my target (I think you were a little low as steve noted), I also dry brine them every time now as well........
https://www.smokingmeatforums.com/threads/dry-brine-smoked-chucks.329687/#post-2554365

 

[mneeley490]

As Sherlock Holmes said, "When you eliminate the impossible, whatever remains, however improbable, must be the truth." Blame the cow.

 

[Steve H]

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

I saw the pics just fine. I don't pull until it probes tender. I start checking around 205. 208-210 seems to be the sweet spot. Cuts like this. You don't rely just on temp.

 

[voyager 663rd]

Garlic holes had nothing to do with it BUT next time, make the slit deeper so the garlic clove is completely hidden and fold the meat over it a bit.

 

[Fueling Around]

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

Saw the wrap. I use a foil pan myself once the fats start sweating. Need to go longer at the 200°.
Tougher beef cuts needs a long braise until fork tender.

 

[912smoker]

The first I did felt tender around 203 IT.
Let rest but it certainly did not shred as well as I had expected. It was very good and wound up slicing most of it.
Now I always let them ride, in a pan, to °208-210.

Keith

 

[SmokinEdge]

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

No offense, but you need to understand what makes these tougher cuts juicy. If it came out dry 99.9% it was under cooked. There are reasons for this.