Beef blade/chuck 2nd smoke ever

Discussion in 'Beef' started by davekat, Feb 28, 2016.

  1. davekat

    davekat Fire Starter

    So tonight i did my first chuck roast.

    Cooking temp of 235
    Was put on at 11:30am
    Fuel was charcoal
    Smoked by hickory
    Beef blade 1.5kg for us aussies
    Beef chuck 3.3lb??? For those in usa

    All went well once i got the temp under control from fluctuations. Under the cut i had a tray to collect any drippings and to the side closer to the firebox i had another trsy of beef stock/broth.

    Every hour i would grab some stock and moisten the cut. I found when i hit about 138°f that i hit a stall so i wrapped it for the remainder.

    Took temp to 150 and pulled it and placed to rest for 1 hour.

    End result bloody tops i think for only my second time smoking. Meat was moist good strong smoke ring was really nice.

    Lessons learnt. Try and thin the smoke out as the flavor was a tad over powering. And take it along abjt more before pulling it as we prefer our meat medium to well rather than medium rare


     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm glad it turned out well for you.

    If that is a chuck roast, then we cook them just like a butt.

    At 150, I would think it would be pretty chewy.

    195-205 would be a better temp to pull it out at.

    195 for slicing, 205 for pulling. It will be very tender then.

    Al
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    DK, sounds and looks good !
     
  4. davekat

    davekat Fire Starter

    It was definitely not chewy mate melt in ya mouth and very very moist. But i will be taking it further until i wrap it or pull it next time
     
  5. whistech

    whistech Smoking Fanatic SMF Premier Member

    Looks delicious Davekat!
     

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