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Replies: 16
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Orange Blooded [4356]
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Querstion for meat smokers
Dec 5, 2016, 11:38 AM
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of the BGE, Weber etc persuasion...
Anyone done a chuck roast on the smoker? Any best practices or tips?
Did one this weekend that cooked too long I think, but may have temped it too high. It tasted great, and had a ton of OUTSTANDING bark, but was too dry.
FYT...
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All-In [40344]
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more of a meat gazer mice elf
Dec 5, 2016, 11:39 AM
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what temp?
how long?
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Orange Blooded [4356]
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Averaged 275 for about 5.5 hrs. Internal temp never
Dec 5, 2016, 11:42 AM
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cracked 158 though, I'm guessing because there was not much moisture in it to heat up. I put it in foil after 4.5 hrs trying to get the temp up.
I run brisket and pork shoulder to 195, and that is usually spot on.
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All-In [40344]
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i've only dried out one thing on my BGE
Dec 5, 2016, 11:49 AM
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that was chicken. I don't know how i managed it, but it was awful, didn't even feed it to the dogs.
i've never smoked a chuck roast, but the recipe i am looking at right now just looks like you went long and high on the time and temp. then of course there is another recipe that says you were spot on. glad it wasn't terrible and hopefully the next attempt is better.
where the pigs?
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Orange Blooded [4356]
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post massacre... had some "before" shots, but was
Dec 5, 2016, 12:20 PM
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irritated and deleted them.
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CU Medallion [50635]
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does not look too dry to me***
Dec 5, 2016, 11:39 AM
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Oculus Spirit [78876]
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Orange Blooded [4356]
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This one has good ideas, but didn't see anything overly
Dec 5, 2016, 12:25 PM
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helpful for the roast.
This is how we rib here though, do wrecker mend as well.
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All-In [31887]
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I've smoked them for pulled beef sammies...
Dec 5, 2016, 11:52 AM
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I smoked them @ 250F until internal temp of 145F, then put them in a foil pain with some beef stock (about 1/4") then kept them in smoker until internal temp of 195F. I think I flipped it once while in pan. Then took them out and wrapped them and let rest about an hour.
I used pellet smoker, but I don't think would make any diff
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Lot o points [163010]
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Oculus Spirit [81019]
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put butter on it, wrap it back up in tin foil
Dec 5, 2016, 11:54 AM
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fixed.
except for the butter runs you'll get later.
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Orange Blooded [4356]
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can't go wrong buttering your meat... added to the SOP.***
Dec 5, 2016, 12:16 PM
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Oculus Spirit [81019]
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I was sorta being sarcastic, but not completely
Dec 5, 2016, 12:20 PM
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I have a buddy that cooks ribs on his BGE that cooks them after smothering them in butter, covered in tin foil, then finishes them up by putting them in apple cider in a pan, covered in tin foil again. The whole thing is like a 6 hour process. Meat is very juicy and literally falls of the bone.
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Orange Blooded [4356]
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It was an outstanding baste for our thanksgiving turkey
Dec 5, 2016, 12:22 PM
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I thought about doing it with this roast, but figured I'd see how it turned out unmolested.
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Oculus Spirit [79183]
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Oh you're talking about nutrition
Dec 5, 2016, 11:55 AM
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I thought this was about something entirely different.
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Letterman [287]
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Re: Querstion for meat smokers
Dec 5, 2016, 12:24 PM
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I marinate mine in worcesteshire (sp) sauce overnight and then cook at about 260. If they are dry you can always make them into "Burnt Ends". cut them into 1" cubes, put them in a foil pan, cover with BBQ sauce and cook long enough for sauce to carmelize
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Oculus Spirit [83625]
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thought this was about TXTF***
Dec 5, 2016, 1:34 PM
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Replies: 16
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