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First time smoker chuck roast

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    First time smoker chuck roast

    Dry brined over night and then rubbed this morning with a variation on meatheads big bad beef. Currently in the smoke vault around 250. Planning on wrapping with paper when it stalls and has a decent bark. When its probe tender i will faux cambro it till the wife and kid get home. Going to shred it and cook up some peppers and onions to go with.

    Fingers crossed
    Attached Files

    #2
    Oh yeah! It’s going to be good.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      Hopefully. Been a bunch of threads here recently on chuck roast so picked up most of the advice from there. Thanks to all who contributed!

    #3
    You are set for a great meal. Are you gonna have any cheese for the sammies?

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Ha! I just ran to the store for Portuguese rolls and provolone for mine!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Possible Motivator:
      Lemme ask ya this: Is there a Liquor Store, 'tween ya, an th Grocery?

    • grantgallagher
      grantgallagher commented
      Editing a comment
      Haha. All set on that front. Sipping on some jamie black barrel just now before i fire up the lawn mower and actually be productive.

    #4
    Ya got this, Amigo; Makin all th Right Moves!
    A pan o Pit Beans underneath yer Chuckie will catch th juices, an ease cleanup...
    Jus sayin...

    Smoke (Vault) On!

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I'm doing that next time!,

    #5
    Stalled at 145. Pulled it and wrapped it in butcher paper. Didnt quite have the bark but considerin its getting shredded its not that big a deal.

    Something ive definitely noticed with the smoke vault. Harder to get that nice bark than i would have thought.
    Attached Files

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      F I'm following David Parrish 's advice and not wrapping until it gets to 170°F. Hopefully that will give the bark a chance to set.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      That looks great for 145°

    #6
    Lookin Good, brother!
    More bark than I woulda expected @ 145°...mebbe wrap a bit later is worth a try?
    I dunno, I don't have a cooker like yers...
    Did ya use th water pan? Might try futzin round, a bit, there...if set bark @ 145° is yer plan...

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      LOL! Yup, some proteins jus don't wanna give it up, easy, like!
      Yer gonna be fine; it'll jus take some time.

    • theroc
      theroc commented
      Editing a comment
      FWIW, meat in my smoke vault tends to stall at a bit lower temp than I hear about for others. Often in the 145-155 F range. I always use the water pan. I usually get good bark, though.

    • grantgallagher
      grantgallagher commented
      Editing a comment
      yeah, im probably just being impatient on the bark. I only recently got this as a dedicated smoker and everything seems to take longer than my trusty kettle.

    #7
    Thinking of using this insulated bag from SRF as the cambro. Had to toss my coleman when i looked at it last week. Must have not cleaned it properly last year because it was gross. Never done this before but i figure the principle is the same.

    Any of you guys tried this?
    Attached Files

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I've utilized insulated bags to transport food from place to place; never tried to see how very long they hold temps as a faux cambro...
      I'm interested in yer findins...

    #8
    Hit 180...we are moving. This is either going to be awesome or a hockey puck.

    Comment


    • Pirate Scott
      Pirate Scott commented
      Editing a comment
      It will be awesome.

    #9
    pulled it at 187, didnt even peek, wrapped in a towl and into the SRF bag. Reports and pics coming on both flavor, texture, and how the bag held temp.

    Comment


      #10
      Came out incredible. Def slicing and not shredding. Turns out the bag sucks as a cambro, lol
      Attached Files

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks Great from here, Groovy Grant!
        Nice Job!

      #11
      Finished sammy
      Attached Files

      Comment


        #12
        Alles gut!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          ¡Ja, bestimmt!

        #13
        Great Job!
        See, ya done jus fine!
        I'd be proud to help ya eat them sammiches, brother!
        Last edited by Mr. Bones; April 29, 2018, 07:06 PM. Reason: Grammer ;)

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