Hey folks,
I've posted before about my woes with my BBQ cooks taking absurd amounts of time (typically 2-3x estimated time) on my Spirit E310 that I was using the standard one burner on to cook low and slow. I recently found the money for a proper smoker and have a Camp Chef Smoke Vault 24" now. I've also since switched out my iGrill that I found was off by a few degrees for a more accurate (boiling water is actually 212 on this one) ThermoWorks Smoke.
Unfortunately, even with the new equipment changes, I'm still seeing the same thing. Yesterday a chuck took 11 hours to smoke when my Smoke was saying it was between 225 and 245 the whole time. When I took it out, it was pretty darn dry as well. Unfortunately I didn't take pictures as I was a little upset about how it turned out. Hoping to get some troubleshooting ideas from you all. I'll describe my cook as best I can in detail and hopefully someone can spot what's going wrong.
- Dry brined chuck for 24 hours beforehand
- Filled water pan
- Set up ambient probe on lowest shelf of Smoke Vault
- Started preheating smoker until 235
- Added wood chunks to wood tray in smoker
- Rubbed Chuck with BBBR
- Inserted meat probe into side of chuck roast such that the tip was roughly in the middle of the cut
- Placed chuck on rack in middle position of smoke vault
- Held temp between 225 and 245 inside vault, only opening to replenish wood after the first hour and to refill the water pan at about 4 hours
- Took chuck out when the probe reached 180, 11 hours later
- Wrapped in 2 layers of tin foil and a beach towel
- Placed in FC for 1 hour
- Sliced chuck to find disappointingly dry meat
Any of that stick out as wrong? I hope I'm just missing a crucial step here as I can't seem to figure out why my cooks are taking an inordinate amount of time and in some cases coming out extremely dry. Any help is much much appreciated.
-WhiskyBadger
I've posted before about my woes with my BBQ cooks taking absurd amounts of time (typically 2-3x estimated time) on my Spirit E310 that I was using the standard one burner on to cook low and slow. I recently found the money for a proper smoker and have a Camp Chef Smoke Vault 24" now. I've also since switched out my iGrill that I found was off by a few degrees for a more accurate (boiling water is actually 212 on this one) ThermoWorks Smoke.
Unfortunately, even with the new equipment changes, I'm still seeing the same thing. Yesterday a chuck took 11 hours to smoke when my Smoke was saying it was between 225 and 245 the whole time. When I took it out, it was pretty darn dry as well. Unfortunately I didn't take pictures as I was a little upset about how it turned out. Hoping to get some troubleshooting ideas from you all. I'll describe my cook as best I can in detail and hopefully someone can spot what's going wrong.
- Dry brined chuck for 24 hours beforehand
- Filled water pan
- Set up ambient probe on lowest shelf of Smoke Vault
- Started preheating smoker until 235
- Added wood chunks to wood tray in smoker
- Rubbed Chuck with BBBR
- Inserted meat probe into side of chuck roast such that the tip was roughly in the middle of the cut
- Placed chuck on rack in middle position of smoke vault
- Held temp between 225 and 245 inside vault, only opening to replenish wood after the first hour and to refill the water pan at about 4 hours
- Took chuck out when the probe reached 180, 11 hours later
- Wrapped in 2 layers of tin foil and a beach towel
- Placed in FC for 1 hour
- Sliced chuck to find disappointingly dry meat
Any of that stick out as wrong? I hope I'm just missing a crucial step here as I can't seem to figure out why my cooks are taking an inordinate amount of time and in some cases coming out extremely dry. Any help is much much appreciated.
-WhiskyBadger
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