- Joined Oct 17, 2013
If you like the charcoal a WSM would be a good smoker. I prefer charcoal to electric.
A good cut of beef to smoke, is Tri tip. It's for slicing not pulling. Takes minimal time to get to an IT of 125-130 for rare in a 265* smoker. Goes great with smokey Au Jus, and the leftovers make for great French dip sandwees.
One reason for the tough meat was that you only cooked to an IT of 165. If you want tender fall apart Chuck, then you need to smoke to 200* IT, or somewhere close to that.Smoked chuck roast over weekend and have to report results. Didn't take pics. Dry rubbed over night. Smoked for aprox 6hrs to internal temp of 165. Rested 30 min. Taste was good full of smoke but just like the ribs I did meat was not tender. I think I'm going to install modern temp gauge because I think one of my issues is I don't know were my temp is at. Also as I get into later hrs of my smoke ash seems to build up and I can't remove. This seems to take away from my heat. Is 3-2-1 good for all meats and tenderness? Starting to frustrated with my tenderness, but that's part of the fun right? Just have to keep smoking.
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