So I've probably done about five cooks with the SNS and truly admire its flexibility and ease of use. Today I'm doing my first truly low and slow, a two or three lbs boneless beef chuck roast. This is something of a practice for a full packer brisket I'll be doing for Easter, but also just because I like smoked chuck roast. It's been cranking along between 225° and 232° for 2.5 hours so far. Once I got it settled in on temp before putting the meat on I haven't adjusted the vents. It is rocking the temp steady and I love that. The meat is already up to 142° IT, but anticipate, as always, that next 50 degrees or so to take much longer. But you never know, it could fool me. My plan is when it hits 175° or so IT to put it in the foil pan, add some beef stock, cover tightly with foil, and let it go the rest of the way until tender. All I used on it was a salt and pepper rub and am using oak chunks (definitely NOT soaked!) for smoke.
-
-
Sounds great! I have a lot of pointers on chuck roast here. Two things I'd suggest. Wrap the meat tightly in foil with the broth in the foil. Don't use the pan. Your final temp will likely be 203 F or above. At 203 F it'll chop nicely. If you're wanting to pull it you'll probably need to take it to a higher temperature, or try to hold the meat at 203 F for a while. After you chop or pull the meat be sure to pour some of the juice from the foil back over the meat. You can skim the fat out of the juice if you like, but I pour that back on the meat too! -
Hi all, just wondering if i can use the SNS to roast my lamb roast? I know I'll use it to sear, but thinking if I go 325F until i hit my internal temp that should work. Question is, water or no water in the reservior?Comment
-
I'd use Meathead's lamb recipe. Set your SnS up for a low & slow, but cook down at 225, not 325. Here's a post from a few days when I did the exact recipe Meathead offers, and on the kettle with SnS too. Water is up to you, but it's not too log of a cook (~2 hrs) and I wasn't going for a heavy smoke flavor so I skipped it. In fact I skipped the wood too.Originally posted by burntofferings View PostComment
-
I second what Pit Boss says. I did a chuck roast last weekend with my SnS . Pulled it at 145, wrapped in foil and brought it up to 203. I let it rest a bit and it came out fantastic. One of these days I'll remember to take some pics.Comment
-
I'm sure some folks have wondered what the final result looked like...sorry, took no pictures. It looked so good and smelled so great I had to dive in and it was all gone before I thought to take pics. I did do a brisket this past weekend, though, and served it up for Easter dinner. Here's a pic of how that turned out using the SnS...Comment
Comment