help with chuck

boatnut · 03-02-2007, 07:10 PM

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!

jpw23 · 03-02-2007, 07:16 PM

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.

sterlingsmoker · 03-02-2007, 07:42 PM

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

Kirk · 03-02-2007, 07:54 PM

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.

motley que · 03-02-2007, 08:09 PM

i also like to take mine to 205-210 for fall apart beef.

The_Kapn · 03-02-2007, 08:36 PM

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

03-02-2007, 07:10 PM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	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! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org Last edited by boatnut; 01-22-2012 at 10:45 PM..

03-02-2007, 07:16 PM	#2
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	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. __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

03-02-2007, 07:42 PM	#3
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo Downloads: 0 Uploads: 0	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 __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

03-02-2007, 07:54 PM	#4
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	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. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

03-02-2007, 08:09 PM	#5
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis Downloads: 0 Uploads: 0	i also like to take mine to 205-210 for fall apart beef. __________________ 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

03-02-2007, 08:36 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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