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Smoked bnls chuck question

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  • DesertRaider
    commented on 's reply
    Mr. Bones Thanks for the kind words. I've got to say since I've been on this site, my mistakes and almost's are a lot better than before! And I'm certainly learning about each piece being different.

  • Mr. Bones
    commented on 's reply
    Sounds like a greatly successful cook. Congrats!!!
    Every hunk o meat's gonna be different, it's all parta th Fun!
    That looks delicious, Brother! Fine Job

  • Mr. Bones
    commented on 's reply
    DesertRaider If'n yer startin with hot, nigh onto boilin water, it should only help make keepin temps more stable.
    Anybody ever said, after eatin yer cooks :Man! This is jus too moist, I cain't eat it! Could ya Shoe Leather me up a servin or two?
    Reckon not, huh; they ain't tol me that, neither.

  • DesertRaider
    commented on 's reply
    scottranda and HawkerXP I liked the way both articles were written and tried making mental notes. It's going to work as a bit of a checklist, since there's a fair bit of similarity between the two.
    Last edited by DesertRaider; April 29, 2020, 09:23 PM.

  • DesertRaider
    commented on 's reply
    This is definitely on my list to try.

  • DesertRaider
    commented on 's reply
    Those were both helpful, and I was shooting for the pulled beef version. Now I got to practice more!

  • DesertRaider
    commented on 's reply
    temps to get a clue when that's starting to happen. Getting the Smoke has made me make several changes to what I do already, this will just be another one. But, the flavor was good enough for me to keep trying!

  • DesertRaider
    commented on 's reply
    Thanks for the directions. I stopped using a water pan a while back becaue I was having a hard time getting the temps right. Now that I have a Smoke, I might start trying it again. Fortunately no moisture problems, though I was surprsied that this one was probe tender around 150F, which is when I wrapped it because it was too dark to see I do need to physically check my firebox more often because the coals went quick after a couple of hours and I just haven't got my ability to read the ...

  • DesertRaider
    commented on 's reply
    The one I cooked is certainly leaner, but, it didn't dry out on me so I'm pretty happy about that. This one looks like no problem at all with keeping it moist!

  • DesertRaider
    replied
    OK, after a 5 1/2 hour smoke (a few technical issues came up) and then a two hour faux cambro (fauxbro?) this is how it looked.
    Click image for larger version

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    Had some for dinner tonight as pulled beef burrito. Sorry, no pics cause we were hungry, though the rest of the prep pics will be in the SUWYC section later. Overall, taste is really good. Used mesquite and peach for smoke, and spog + Hungarian sweet paprika and cumin for the rub, though I need to check out the BBBR and get the missing ingredients to give that a go. The biggest technical issue was it hit the stall around 140F, and then to exacerbate the problem, my coals went faster than I anticipated. Took about a half hour to get the smoker heat back above 210, but the chuck was stuck at 140F for over an hour, close to 1 1/2. Once I wrapped it then it took off and hit 190F in just under 90 minutes. I pulled it cold, which worked, but chopped it for a little more tenderness.

    So, thanks everyone for helping. I really do want to try all these different methods, so, back to foodmaxx! This is looking to be a tasty spring/summer coming up.

    Leave a comment:


  • DesertRaider
    replied
    Wow! So many methods, so few chuckies With all these different ways, I'm going to have to go buy some more! My most sincere thanks to everyone, and I'm about to start the charcoal in the chimney. Pics and review to follow.

    Leave a comment:


  • jumbo7676
    commented on 's reply
    I just did this recently. Though after pulling off the Weber to cut into cubes, I had a little taste and almost decided not to go any further and to just slice it as is because it was tasting so good. If dinner time wasn't still a few hours away, I probably would have either stopped right there or split it to do burnt ends with half and slice the other half.

  • Dadof3Illinois
    commented on 's reply
    At times I actually like "panning" these instead of wrapping. I'll set them on top of a big bed of onions, jalapeno's and bell peppers in a pan and cover to get it through the stall. Then I have all the veggies already done for the pulled beef sandwiches

  • Jfrosty27
    replied
    In addition to all the great ideas and suggestions above, try making burnt ends out of it. Pull it it with an IT of about 180-190. Cut into cubes, hit with a little rub and sauce, pan them and back on the cooker until tender. Really yummy!

    Leave a comment:


  • Steve R.
    commented on 's reply
    This is what I do for pulled. I keep it rolling at 210 for about an hour, although that may not be entirely necessary. I just remembered I have one already seasoned up with Montreal steak seasoning in the freezer and ready to go.

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