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  1. louisvillesmoke

    First time doing whole chickens

    Thanks for the tips! Got these two birds prepped for the grill. Rubbed them with olive oil and some herbs and spices. Putting them on in about 90 minutes
  2. louisvillesmoke

    First time doing whole chickens

    Picked up two "Fryer chickens" for Sunday. Didn't realize Fryer meant small until I googled it. They are both about 3.5 lbs. Plan to brine them on Saturday, dry out overnight and smoke them on Sunday. Any tips/advice? Simple brine recipe? Rubs? I've seen everyone say high temp is better with...
  3. louisvillesmoke

    Real happy with the new Weber Kettle

    Smoking noob here. Got a charcoal vertical smoker about two years ago and did about 8 smokes on that over the years. Got a kettle since I realized it was basically a grillmaster right of passage to own one. Did my first smoke on it this weekend and man was I happy with how easy it was to manage...
  4. louisvillesmoke

    Bone in Chuck roast

    So it turned out pretty well despite some strange temperature situations. Next time I'll make sure I don't get something so thin. The probe was too close to the edge and so it was picking up the radiant heat. The meat temperature probe dropped to 145 at one poijt after I let the smoker drop in...
  5. louisvillesmoke

    Bone in Chuck roast

    So almost two hours in and it is stalling. Went up to 163, dropped to 158 now back to 161. I double checked it with another probe and they were nearly identical. I think it's just the thin cut. I'm going to try to keep the temp around 240 instead of 250.
  6. louisvillesmoke

    Bone in Chuck roast

    So I'm about 160 after one hour in. Can't wrap yet because it doesn't even have a good bark yet. This could get interesting
  7. louisvillesmoke

    Bone in Chuck roast

    Ok so got it on at 730. Here we go
  8. louisvillesmoke

    Bone in Chuck roast

    Good stuff guys. Dry rubbed with 2:1 Pepper to Salt for the fridge overnight. Figured I'll make sure it gets on the smoker around 7am. Should be plenty of time in case it goes longer (famous last words I know)
  9. louisvillesmoke

    Bone in Chuck roast

    Got this today at the local farmers market. 4 lb bone in Chuck roast. It's different in that it has the dimensions more like a brisket flat than your typical thick chuck roast. About 1.5" thick uniformly throughout. I'm curious in your thoughts on about how long I should plan on this sucker...
  10. louisvillesmoke

    First Chuck Roast

    Overall it was good, but definitely much to be improved. There were some very dry spots, and some very tender spots which were mostly near the fat. I ended up slicing it like brisket even though the grain wasn't very cooperative. My wife and I ate it all so it must have been pretty good right!?
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    20170916_163619.jpg

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  12. 20170916_163320.jpg

    20170916_163320.jpg

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  13. 20170916_163006.jpg

    20170916_163006.jpg

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  14. louisvillesmoke

    First Chuck Roast

    Ok! It was taking forever so I decided to wrap it up when it hit 185 to take it down the home stretch. Poured the drippings and some beef broth and put it in the oven at 300. Just pulled it out at 205. It was all probe tender except for one little spot so I took it out for the final rest! ...
  15. louisvillesmoke

    First Chuck Roast

    6 hours and we're at 165!
  16. louisvillesmoke

    First Chuck Roast

    Just over 5 hours in and I'm at 159 IT. I think the spritzing was slowing it down so I'll put that on hold for awhile.
  17. louisvillesmoke

    First Chuck Roast

    Most definitely. I guess my question though is, for slices, do I still go to probe tender? And if not, then why would one do slices if it will be more tender by pulling?
  18. louisvillesmoke

    First Chuck Roast

    150 IT at 3.5 hours. Man this is going to take longer than I thought.
  19. First Chuck Roast

    First Chuck Roast

  20. louisvillesmoke

    First Chuck Roast

    Got a 3.1 lb chuck coated with Worcesteshire S&P rub. Put it on at 6:00 am. Trying to keep temp between 230 and 270 on my charcoal vertical. Idea is to cook to 200ish for pulling. Although I'm open to slicing as well. For those that like to do chuck roasts, would the lower temp for slicing...
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