Welp,
5.5 hours and the beef chuck roast came out with ashy-tasting bark and VERY dry meat. This was my first low and slow cook, and I definitely made a slew of mistakes. First off, I think the cut didn't have enough marbling (it was the only one at the nearby grocery store). Second, started with too much charcoal for a hot day (11 briquettes in slow 'n' Sear), which made me force both the upper and lower intake vents to near-closed just to maintain 225. Thirdly, started too late (noon) to have it ready by 6:00, so by 4:30 I had to crank the heat to 335 just to get a bark. The meat hit 190 by the time a good bark formed. I took it off, and sat it in the cambro for 45 minutes. Cut into it, and the meat was dry as hell. I think that since I had to keep the vents nearly closed the whole time, the smoke was dirty.
Anyway, I just wanted to vent out my utter disappointment today. Thanks for listening. Any tips would be appreciated.
5.5 hours and the beef chuck roast came out with ashy-tasting bark and VERY dry meat. This was my first low and slow cook, and I definitely made a slew of mistakes. First off, I think the cut didn't have enough marbling (it was the only one at the nearby grocery store). Second, started with too much charcoal for a hot day (11 briquettes in slow 'n' Sear), which made me force both the upper and lower intake vents to near-closed just to maintain 225. Thirdly, started too late (noon) to have it ready by 6:00, so by 4:30 I had to crank the heat to 335 just to get a bark. The meat hit 190 by the time a good bark formed. I took it off, and sat it in the cambro for 45 minutes. Cut into it, and the meat was dry as hell. I think that since I had to keep the vents nearly closed the whole time, the smoke was dirty.
Anyway, I just wanted to vent out my utter disappointment today. Thanks for listening. Any tips would be appreciated.
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