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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2007, 07:10 PM | #1 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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help with chuck
I did a chuck roast on the GOSM today. rubbed night before with Spicewine's heiffer dust. I pulled it at 160 and foiled and added some beef broth to it then back in smoker. I wasnt paying attention to the water pan and it had mostly evaporated causing the temp to spike near the end to almost 300. I pulled it at internal of 200 and coolered for few hours. I was really hoping for "pulled beef", but had to slice. Flavor was great, similar to brisket.
How do i get it to the point where it will pull? more slower cook? thanks!
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy Last edited by boatnut; 01-22-2012 at 10:45 PM.. |
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03-02-2007, 07:16 PM | #2 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Looks like you dried her out there a bit Boatnut....BTW...I never foil a chuck and temps are just a guide line....I check to see how easy the probe will go in and I'll take a fork and tear at it a little to see where its at. On the otherside of this coin, I don't have much experience with water pan cookers but, I'm getting ready to find out how they cook.
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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03-02-2007, 07:42 PM | #3 |
is one Smokin' Farker
Join Date: 10-22-06
Location: Sterling,Colo
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I do mine 3hrs per pound at 225* on my WSM. Perfect every time.Pull at the 7 hr mark foil with some beef broth put back in smoker for 2 hrs more . Remove wrap in towel put in ice chest for 1 hr take it out and pull. This is for a 3lb chuck
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Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset |
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03-02-2007, 07:54 PM | #4 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I usually do 3 lb'ers for 9 hrs or so, foiling after 6. Last ones I did were pretty overdone though. Gonna have to watch a little closer next time.
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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03-02-2007, 08:09 PM | #5 |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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i also like to take mine to 205-210 for fall apart beef.
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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03-02-2007, 08:36 PM | #6 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Mike,
I hate "evaluating" pics, but that looks really "lean and dry". Not sure why. The cook profile you listed should have worked fine. Maybe a little longer to "pull", but really close. Did that chuck roast have plenty of fat to start with????? Or was it trimmed heavily??? I do not know what happened to the moisture and tenderness--should have been a lot better. Try again-- maybe. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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