Joe Steel
Is lookin for wood to cook with.
I recently had the luxury of time on my hands and set out to smoke some beef! This is my second attempt at a chuckie on the UDS, and both have finished similarly fine in similar time frames, so -- I'm calling this a formula that works (for me at least).
~ 4 lb 7-bone Chuck Roast
Getting the drum to chug along at about 220-260
Seasoned up the meat a bit
After about 4 hrs in the 220-260 range it's wrapped in foil and sent back out to the heat (internal temp was probably near 160 at this point)
After another 2:45 (So, 6:45 total) the probe goes in like butter (internal temp ~200). Let the meat rest a bit (20 min. still in foil), and shreds with ease.
Some nice rolls from the bakery, a slice of red onion, and a little mayo.
So good!
Cheers my BBQ Brothers!
~ 4 lb 7-bone Chuck Roast
Getting the drum to chug along at about 220-260
Seasoned up the meat a bit
After about 4 hrs in the 220-260 range it's wrapped in foil and sent back out to the heat (internal temp was probably near 160 at this point)
After another 2:45 (So, 6:45 total) the probe goes in like butter (internal temp ~200). Let the meat rest a bit (20 min. still in foil), and shreds with ease.
Some nice rolls from the bakery, a slice of red onion, and a little mayo.
So good!
Cheers my BBQ Brothers!
