Two chucks, one smoker (WSM)

Discussion in 'Beef' started by herkysprings, Jun 10, 2009.

  1. herkysprings

    herkysprings Smoking Fanatic

    So I'd like to do 2 different flavour chucks in my new WSM, smoke for a bit then foil and braise.

    Is leaving the chucks in a tin pan going to:

    1) still get a good smoky flavour?
    2) affect the bottom of the roasts?

    while avoiding any dripping / flavour crossing?

    I was planning on a simple rub on one, and a tequila / lime / cliantro marinade on the other.

    Any hints / tips are appreciated.
     
  2. bigsteve

    bigsteve Master of the Pit

    Just being in the same smoker won't cause any flavor cross over.

    If you put them in a pan while they are still smoking, you won't get the smoke penertration you would if you just set them on the grills. They should still be tender and good, but they will be better if smoked out of the pan, and on the rack.

    If the Chucks are big enough that you need to use both top and bottom, and the top juices will drip on the bottom, think about cooking them standing on their side using a rib rack.
     

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