First Chuckie going in - w/Q-View!

[yardbird]

My original schedule would have had me putting this in at about 8 or 8:30, but it's fixin' to rain here ... hard ... and probably won't stop until somewhere around 10 or 11. So I figured better early than late and stuck it in the smoker about 6:45. This is about a 3 and a quarter pounder. It's sitting on a rack in the smoker with a drip pan on the rack below.

Smoker is stable at 230-ish. I might push it to 250, but since it went in early, maybe I'll just leave it at 230.

Worchestershire, then salt, pepper, garlic and onion. Keepin' it simple for my first one. :)

IMG_20130616_064433.jpg

• yardbird
• Jun 16, 2013

When the rain stops I'll stick a probe in it and see where we are.

 

[kc5tpy]

Sounds like a plan there yardbird. Hope the rain cooperates.  Good luck.  Keep Smokin!

Danny

 

[yardbird]

At the 4 hour mark. Smoker steady at 230. I just stuck the meat probe in and meat temp is at 133.

So I didn't make the "40 to 140 in 4", but I also didn't inject or do anything to penetrate the meat before putting it in the smoker and the probe was cleaned and sanitized before going in so.... I'm fine with this.

Timing-wise, I'm still in good shape. I don't have to hurry this and my wife is going to go visit her mom for a few hours this afternoon.

Again... first chuckie so I'm probably obsessing, but I really enjoy this so.... tough... hahahaha

 

[yardbird]

6 hours in. I'm guessing it stalled for a bit as it sat at 133 for a long time. Meat temp is showing as 135 after 6 hours. Seems low. Smoker temp has crept up since the rain stopped and is now at 250. If it goes any higher I'll go out and tweak it down. I plan on foiling at 160-ish and we'll see what happens. I had thought that this little chuckie was going to be an 8 hour smoke or there abouts. Right now I'm thinking it's going to go past that by quite a bit, but I know that sometimes the meat gets to a certain point and then gains temp really fast.

So.... we shall see what we shall see.

 

[yardbird]

7 hours. Meat at 140. I'm getting scared. :)

Smoker temp at 243.

Talk to me. Is this unusual for a 3 and a quarter pound chuck roast? I moved the probe just to be sure and temp only changed by a degree. I checked the therm about a week ago before I did a turkey and the Maverick was right on.

 

[kc5tpy]

Hold your nerve yardbird!  You know what you're doin.  Will turn out fine.  No mistakes that I can see.  Keep Smokin!

Danny

 

[yardbird]

Ok, well I fell asleep watching TV. When I woke up I looked at the meat temp and it had hit 160 so I foiled it with a little beer and woosty sauce and the temp looks like it's taking off. So look back at my posts. At 3 hours it was at 133. At SEVEN hours it had only got to 140. Now, like I said, I understand each piece of meat has its own personality, and this is only the second cut of beef I've cooked as I normally do poultry and some pork butts, and I understand "the stall", but I've never seen anything stall at that low of a temp and I'd have never guessed that a little roast like this could sit 4 hours and only make 7 degrees. Is that how beef is or was this one unusual? As I typed this it climbed from 169 to 175 so it's movin' along pretty fast.

weird.... cookin' is just weird sometimes.

 

[yardbird]

Pulled it off the smoker at 4:30 at 200 IT.

That's 9 hours and 45 minutes for a 3 and a quarter pound chuckie. All I can say is.... wow.... not what I expected. Now I just have to let it rest at least an hour before I open that foil and see what we got.

 

[flash]

Good luck. Do you know what type of Chuck it was?

 

[yardbird]

Good luck. Do you know what type of Chuck it was?

Hmmm... no. It was in a 2-pack, not frozen... all it says on the package of the 2nd one is "Chuck Roast Boneless Beef - USDA Choice" so... if there are multiple kinds of chuck roasts I'm clueless :)

 

[yardbird]

Oh and it came out like this...

IMG_20130616_172232.jpg

• yardbird
• Jun 16, 2013

and when I sliced it (I pulled it at 200 but it didn't look like it wanted to pull)

IMG_20130616_172505.jpg

• yardbird
• Jun 16, 2013

shows a very pronounced smoke ring. Smoke flavor was mild (on purpose) as I used apple and ran smoke for about 3 hours. Next one I think I'll punch up the rub a little as this was moist and fork tender, but seemed a little lacking in flavor.