I'm having entirely too much fun...

Discussion in 'Beef' started by 5lakes, Mar 22, 2010.

  1. 5lakes

    5lakes Meat Mopper SMF Premier Member

    Greetings to all!

    Yesterday, I smoked a trout fillet. Today, I did a boneless chuck roast. I hope you all don't mind mind if I show it off a bit..

    It wasn't quite as juicy as I had hoped, but it was a learning experience and I took very detailed notes.

    Thanx everyone for the inspiration..

  2. violator

    violator Smoke Blower

    WOW, now THAT looks GOOD!!!
    You can "show off" all you want. (I think it's expected here)(hahaha)
  3. That smoke ring looks great!
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    Very nice. Is that a mock tender? Not sure I know the boneless chuck.
    Keep smoking
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks great wel done
  6. 5lakes

    5lakes Meat Mopper SMF Premier Member

    RW, The label said "beef chuck boneless". The store could be getting nervous and mislabeling things as a major new competitor is set to open in a couple days. It was tasty, either way..[​IMG]
  7. roller

    roller Smoking Guru SMF Premier Member

    Nice Ring !!!!
  8. treegje

    treegje Master of the Pit

    That smoke ring looks amazing [​IMG]
  9. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Looks good, nice smoke ring [​IMG]
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Holy Smoke Ring batman. Heck no we don't care if you show off we actually prefer that you do. Job well done. [​IMG]
  11. thunderdome

    thunderdome Master of the Pit

    That smoke ring is what dreams are made of
  12. [​IMG][​IMG][​IMG] My jaw dropped when I saw that Smoke ring!!! [​IMG][​IMG][​IMG]

    [​IMG]to you!!!
  13. boiseque

    boiseque Smoke Blower

    Wow, that is a serious smoke ring! Very nice! What kind of smoker do you have, I can usually get a decent smoke ring but nothing like that beauty.[​IMG][​IMG]
  14. Nice Smoke Ring... looks like a hundred year old tree...

    Nice job... stomach is growling!
  15. 5lakes

    5lakes Meat Mopper SMF Premier Member

    Thanx to everyone for the kind words and points! As much as I would like to claim it's years of experience, I'm betting it was beginner's luck.

    BoiseQue, I have a Char-Griller Super Pro with most of the mods made to it.

    I'm kind of guessing the ring came about from how I layered the charcoal and wood in my basket. First was a layer of charcoal, then apple, charcoal, hickory, charcoal, hickory, thin layer of charcoal then the lit chimney went on that.

    I took most of it to work today and shared. One guy is bringing me a load of maple and another is bringing me all of the apple branches he trimmed of his trees last fall.

    Thanx again,

  16. scubadoo97

    scubadoo97 Smoking Fanatic

    Sure that ring isn't photoshopped [​IMG] It looks picture perfect [​IMG]
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    So tell us how you smoked it. Did you foil it at about 165° and then pull it at about 200° or so. what are the details??? But other then those questions it looks great and sorry that it wasn't as juicey as you wished but rememebr you are learning and you will do better the next time. We all have over done many things here.[​IMG]
  18. 5lakes

    5lakes Meat Mopper SMF Premier Member

    Here's what I did...

    The rub is a generic brown sugar based rub that I'm playing with. Nothing special. I put that on and left in the fridge for about six hours.

    Preheated the smoker to 235-240 with the combination of charcoal/wood I listed earlier. In the first picture, it's on a small rack over a pan. I added apple juice to the pan prior to putting it in the smoker. About three hours in, the internal temp was 160 and I took it out, brushed some apple juice on the outside and wrapped it in foil with a little bit of juice in the foil, too. Back into the smoker and waited for the temp to come up to 195. I took it out and let it rest for about an hour in the foil. That's when I cut it and took the pictures. Internal temp had come down to 125.

    I used Kingsford in the blue bag and Western brand of hickory and apple chips.

    It had virtually no fat in/on it. Would that be a reason for it to be dry? Would it be advisable, on the same cut, to inject some liquid? Total cook time was nearly four and a half hours.
  19. meateater

    meateater Smoking Guru SMF Premier Member

    You smoked that ring job! [​IMG] Excellent!

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