HELP for smoker novice!

Discussion in 'Roll Call' started by matz, Sep 7, 2015.

  1. matz

    matz Newbie

    Hey everyone! I need some serious help. I've been wanting a smoker for a long time. Finally picked up an electric brinkman model yesterday and cured it. I found a recipe that I liked - a 3 lb chuck roast with a rub - and cooked it today at the exact specifications - I cooked it with the provided wood (came with the smoker) for 3 hours on the rack and wrapped it in foil and cooked it for another 2 hours. I anxiously put 2 forks in it to pull it apart only to find it tough. It is barely edible. What did I do wrong? Thanks!
  2. thesmokist

    thesmokist Meat Mopper

    didn't cook long enough. that's a tough peice of meat. I like to start my chuck roasts in the smoker for 3 hours @250 and finish in the oven @ 325 in a covered pan with a can of beef broth and powdered beefy onion soup. take the pan out of the oven every half hour or so and poke to see if it's tender. give that a shot they come out real good like that.
    Last edited: Sep 7, 2015
  3. matz

    matz Newbie

    Ah, I was thinking the opposite! I need all the help I can get. Thanks!!!
  4. siege

    siege Smoke Blower

    The most useful smoking tool I have is a remote reading thermometer. It will help take the guesswork out for you. The end result, tender and tasty meat, is achived when the target internal temperature is reached. Because of the multiple variables involved, cooking time is not as important as temperature.
    Try it, you'll like it.
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    As the others have stated, it needed more cooking.  I've never over smoked anything to "barely edible" .  It will be fall apart tender, too tender, falling off the bones, you get the point. A thermometer will serve you well.  Happy smokinf.

    siege likes this.
  6. matz

    matz Newbie

    Thanks Mike and Siege. I really appreciate the advice. I'll get a thermometer!

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