Smoked chuck roast! French Dip sandwiches 🥪

[gmc2003]

Medium yes indeeded-doodely

 

[912smoker]

And don't get stuck on the temp if pulling.
Last one I did went to 207 IT before it was probe tender.

Keith

 

[DieselTech]

And don't get stuck on the temp if pulling.
Last one I did went to 207 IT before it was probe tender.

Keith

Yeah I was watching a video, that mentioned that. That 1 chuck might be probe tender at 203° & the next chuck be higher like 205°- 207°f

 

[DieselTech]

3.5hours in & at 150°f IT. It is starting to look pretty good.

 

[JLeonard]

Man yeah its looking good! Bet its smelling good too!

Jim

 

[Redicans]

Nice!! Taking on some great color!!

 

[DieselTech]

I got a dumb question? Cause I don't know this. But can a Stall you guys speak of happen at say 150°f

This chuck got to a 150°f & seems like the temp is holding/hanging here a awful long time?

Thanks. For putting up with me. What a great group of people.

 

[gmc2003]

Yes it can. It can happen at any temp, but usually in the 165ish range.

Chris

 

[SmokinEdge]

I know all you guys going to cause me to buy a vortex for my 22" kettle. Not sure what size Vortex, probably a medium I would need.

I have no idea what a vortex cost is, but I just went down to Wally World or it might have been the dollar store, don’t remember, and bout a cheap stainless bowl. About 9” wide at top and 7” wide at bottom and about 5” tall. I cut the bottom of the bowl out. Makes a great vortex and holds a full chimney of coals. Cost was something like 5 bucks.

 

[DieselTech]

Yes it can. It can happen at any temp, but usually in the 165ish range.

Chris

Yeah I wasn't sure. Plus I had the smoker/grill door open snapping pics at 3.5hours into smoke & it was right at 150° IT on my ThermoWorks Smoke X4 probes. I had the door open longer than usual, plus I mixed the Aus Ju around a bit.

 

[DieselTech]

I have no idea what a vortex cost is, but I just went down to Wally World or it might have been the dollar store, don’t remember, and bout a cheap stainless bowl. About 9” wide at top and 7” wide at bottom and about 5” tall. I cut the bottom of the bowl out. Makes a great vortex and holds a full chimney of coals. Cost was something like 5 bucks.

I thought about that. Lol plus I make stuff with metal quite a bit. Figured I could fab 1 up.

 

[SmokinEdge]

I thought about that. Lol plus I make stuff with metal quite a bit. Figured I could fab 1 up.

I fab stuff all the time too. But I had no stainless flashing on hand and the bowl was way cheaper. Btw my kettle is 22” as well.

I cooked wings last night so haven’t cleaned up the kettle yet but here is a snap shot. Just run the bowl upside down.

Doesn’t look it in the picture but the bottom is 9” and top is 7” so it is tapered.

 

[DieselTech]

I fab stuff all the time too. But I had no stainless flashing on hand and the bowl was way cheaper. Btw my kettle is 22” as well.

I cooked wings last night so haven’t cleaned up the kettle yet but here is a snap shot. Just run the bowl upside down.

View attachment 697927
Doesn’t look it in the picture but the bottom is 9” and top is 7” so it is tapered.

Yeah dollar general in my nearby town sells stainless steel dog pans/bowls. Lol I think they might have that exact bowl.

I'll check it out.

Thanks.

 

[DieselTech]

Another dang newbie question but lets say this chuck stalled at 150°f Should I have covered it then? Or will it hurt to let it ride/ & let the IT hit 165°f & then wrap it?

I'm just trying to learn a thing or 2 here.

Thanks. I appreciate it.

 

[Redicans]

Yeah I had a Chuck stall at 150 before. You can wrap or you could push past the stall till you hit 165.

 

[gmc2003]

If it's a true stall, and not one that the pit master created by keeping the lid open to long for picture taking. Then yes, wrap it at the stall no matter what temp it occurs.

Keeping the lid open lowers the pit temp, and the meat starts cooling down. It may not be the stall in this case. Give it a chance to recoup and see how it goes.

Chris

 

[jcam222]

I'll be right over!! Sounds delicious and I LOVE pulled chuck

 

[millerbuilds]

Personally I would not spritz, but if you were to, I would mix beef stock and Worcestershire Sauce.

Good looking start to a great cook!

- Jason

 

[DieselTech]

Thanks. Everybody! I let it ride to 165°f then stuck it in the pan, & wrapped it. It gained alot more color.

Here's a couple pics at 165°f. Oh it smells good!!!

 

[DieselTech]

So when this gets probe tender? Should I pull it out of the Aus Ju juice & wrap it & then pull it apart after it cools back down to 165°f?

What plan of attack do I need to follow once it gets probe tender?

Thanks. Sorry for being a PITA