Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Cooked My First Chuck! Good, but looking for Pointers!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Mike99
    replied
    Oh man, That looks soooo good! I will have to try one myself. Thanks for the inspiration!

    Leave a comment:


  • patcrail
    replied
    Duckman_OK , here are a couple articles on wrapping, (aka Texas Crutch, or Crutching) and the stall:
    https://amazingribs.com/more-techniq...stall-bane-all
    .
    https://amazingribs.com/more-techniq...-speed-cooking
    .
    I crutched mine at 160 since it had gorgeous bark, and had just started the stall. It will help speed up the cook by minimizing the stall, and because it works by sealing in the moisture to avoid the evaporative cooling that causes the stall, it may help prevent your dry edges.
    .
    GREAT COOK, though!

    Leave a comment:


  • patcrail
    replied
    Duckman_OK , looks like a successful first cook and a damned fine chuckie! The one I pulled the other day at 180 (Probe tender but not “jiggly) still had a VERY SLIGHT chew, but it sliced great and was juicy throughout! I think the next one I do with a long cook, I’m going to take it up around 195 and pull it there... it seems that over 200-203 is where most folks get that real “jiggle”, the point where it pulls rather than slices, so if that’s what you’re looking for (slicing), maybe pull it a little earlier, as long as it probes nice and tender.

    Leave a comment:


  • Steve R.
    replied
    I think you did everything right. To minimize that dryness, you could try wrapping sooner and go with a bit less bark. Me personally, I think bark on smoked chuck roast is overrated, unlike brisket and other hunks of meat. This cut is already plenty flavorful throughout.

    Leave a comment:


  • Mr. Bones
    replied
    Looks like a really delicious chuckie, to me!
    Ya got some great bark, juicy beef, an even a nice smoke ring, as a bonus!

    Leave a comment:


  • Greygoose
    replied
    I could eat that whole thing by myself,,,,,,
    U nailed it,,,,,,perfection on a plate

    Leave a comment:


  • fzxdoc
    replied
    It looks great! I actually prefer pulled beef chuck to sliced. All the juices and bark get mixed in and it's darn delicious. Leftovers make great tacos, Philly cheese sandwiches, meat marinara sauce, chili, etc.

    Looks like good eating to me, especially those barky bites.

    Kathryn

    Leave a comment:


  • HawkerXP
    commented on 's reply
    Like Rocinante said, its probe tender we are shooting for. Temperatures are a guide. Prime usually finishes earlier then Choice. I'll cook mine until it comes out of the stall, bark is usually good here. Put it in a foil pan with a dribble of beef broth and cover with foil. Back on the grill or in the oven until probe tender. I also use a drip pan to catch that delicious juice while it cooks.
    Last edited by HawkerXP; June 28, 2020, 09:24 AM.

  • Rocinante
    commented on 's reply
    If I'm going to pull it, I will put it in an aluminum pan with about 6 ounces of beef broth with a tbl spoon or two of bbq sauce, optional, mix, foil and back into the smoker until probe tender around 203+-. Bark softens some, but still turns out good.

    For slicing, I will usually wrap with b-paper around the stall then throughout the remaining. I will add a little broth here at times too. Though, it can get messy if too much is added.

  • BFlynn
    replied
    It looks good to me, man!

    I wouldn't do a thing different.

    Excellent results! Especially with the technical difficulties. Hopefully Traeger gets you sorted out.
    Last edited by BFlynn; June 28, 2020, 06:58 AM.

    Leave a comment:


  • EdF
    commented on 's reply
    You beat me to it Bogy . I was going to call RonB a gentleman and a scholar for that rescue!

  • Bogy
    commented on 's reply
    RonB, I salute you for your sacrifice in eating those "dry" bits so others don't have to!
    Duckman_OK, you're just going to have to keep cooking those Chuckies until you get it right. Main thing to remember is, you will almost always be more critical of what you have cooked than everyone else eating what you cooked. At least that's what my family keeps telling me.
    Last edited by Bogy; June 28, 2020, 11:35 AM.

  • RonB
    replied
    It's not unusual for odd edges to dry out. If you pull it and mix the dry bits in with the rest, you probably won't know. If the re are some really dry bit, I eat them while I pull the meat apart. I don't want anyone else to suffer eating them.

    For slicing, you probably need to remove from the smoker at a lower temp. I just pull 'em and eat without a bun, or on a bun, or in a taco or burrito, or in chili or pot pies or just about anywhere else you use beef.

    Leave a comment:


  • smokin fool
    replied
    Oh man, cut, pulled don't matter pass the potato salad.

    Leave a comment:


  • Duckman_OK
    commented on 's reply
    Tell me more about this wrapping and beef broth. Do you just dump some broth in the foil, wrap it up, and put it back on the grill like "Hobo-dinner" style? How does it affect the bark?

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis