Two virgin cooks? Help needed!
 

Was gonna take it easy this weekend until I stopped for a gallon of milk. 96 bucks later decided to try a few things and need help with the best threads/advice to follow.

Please don't laugh (to hard). I picked up a couple "briskets"
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And a nice chuck roast.

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Dying to try the chuckie.

Wondering if I can cook them all on the egg at same time and temp.

Just need advice on how to go about it. I know both have been covered extensively, but wasn't sure of he definitive threads for each or if bad idea to cook them both. Not sure if the briskets need rub over night or right before.

Thanks for the direction.

Jason

There's no harm cooking both meats... however you might have a problem with the brisket.
Both of them are under 2 pounds, each a piece of the flat cut ... and that's not a promising starting size for smoking.

For that size - may want to do a night-train version on the brisket (in the oven)
Considering the size... would not add rub no more than an hour before seeing the fire.

I figured they were small and not ideal. Dare I mention maybe the crock pot for em? I look up the oven method.

i'd rather ruin both them briskets on the smoker than dare say I put them in the oven or crockpot just kiddin take bandits advice two virgin cooks would make for a good comp team name

The Night Train for those flats will be a great experience to learn and it ends up edible.

Smoke that chucky

Two virgin cooks? Help needed!
 

What is the best chuckie thread/tutorial.

Thanks.


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you can't really go wrong with a chuckie...throw it on over some hot coals and some wood, and let it go until it probes tender. give it a rest and pull it.
or, you could do pepper stout beef

use the search bar at the bottom of the page and look for "chuck" or "pepper stout beef"
you'll find tons of threads.

Two virgin cooks? Help needed!
 

Well cooked both yesterday. I decided to put both on at 225 using the stoker and stoker log to control/ track cook.
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I let the little brisket go for about an hour or so then wrapped it in foil with beef broth worchestire and seasonings for the rest of the cook.

Decided to wrap the chuck around 174ish the same way.

The brisket turned out great

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Pretty good flavor considering it didn't get much smoke.

The chuck never did probe tender and I decided to pull at around after it had been above two hundred. Let it rest and tried to pull. No go on tender and slicing it revealed a wonderfully dry piece of beef.

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Sad day wasting a piece of meat like that but education ain't cheap these days.

Wondered about the stoker again. If you notice the fan graph, I was trying to get to 225. For the first part it got up to about 234 for a while and of coursr fan was barely running. When it got back down in range it begin coming on a lot more. I know the charcoal starts dying out and it was cool. I thought I was gonna have to add more but when I opened it up, there was still plenty just needed to be stirred around. Maybe I need to make a wiggle rod I read about. Just thinking the fan running so much dried it out.

Interested in what you all think. Until I get it figured out my chucks go back in the slow electrical pot thingy. Maybe I should have wrapped both at same time.

At least the other egg was able to turn out some nice pizzas. Sorry didn't get pics. They ate em practically off grill haha.

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Never waste a piece of meat. Make chili or beef stew or something like that. It will be fine. DAMHIK :biggrin1:

Glad to hear the rest came out OK.

Sorry the roast was dry, but definitely repurpose that sucker!
And what happened just before 1700 on your graph? You put that much cool info out and people will LOOK at it! ;)

Two virgin cooks? Help needed!
 

That big dip was me taking everything out to add charcoal. Didn't need it so just stirred and replaced. It seemed the fan was having to run to much to maintain temp.


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dry beef goes in the dreaded crockpot with au jus gravy to become wonderfully flavored beef sandwhiches. maybe add some green pepper or italian beef seasonings if you like that but it is not wasted, just needs a little extra step to get the best out of a less than desired outcome. we all have had some stuff that wasnt what we wanted and you just have to turn it into something else

You undercooked that chuck. And you can go a lot hotter than 225F and get great results. Now, back to the chuckie, it is undercooked because:

1. It is dry
2. It is really well consolidated
3. It slices perfectly

I have found that given equal weights, chucks often take longer than briskets. They also respond much better to wrapping and liquids than briskets. When you look at a dry piece of meat off the smoker, if it slices very cleanly and is dry, you can believe it is undercooked. If it is dry and the edges crumble, or the grain just shreds, then you are looking at overcooked meat.

If the chuck was undercooked, is the shredded beef the brisket? I think you overcooked that. :-D

BTW, even though you can't go by internal temp, the chucks that I have cooked have gone to 205 or higher before they were probe tender.

Can I get credit here, for not totally hijacking this thread based upon the title?

I was assuming he liked pulled brisket.