Made a smoked beef sandwich with a smoked chuck roast, first time on the new little electric smoker. the cooking resulted in overcooking it by like 4-5 degrees. Retrying again in 2 weeks. Goal is to get the chuck dialed in before jumping to a brisket test. Dry brined the night before with course kosher salt good 12-14 hours. Smoked at 225 for 3 hours until 170 pulled and wrapped in a boat of foil (out of butcher paper) due to electric the bottom of the cut didn’t get a lot of crust so instead of a complete wrap boat allowed the flipped side to develop a crust, brought heat up to 250 and smoked another 2 hours and pulled at 198 which was my mistake. Should have pulled at 193-195 and let rest. Rested for 2.5 hours in towels/cooler. Served with duck fat fried French fries tossed in Island seasoning, dipping sauce home made ranch. Home made sourdough with a home made hot honey aioli. Live and learn for next time. At least it wasn’t completely dried out and was tender enough to eat. Going to repurpose the left overs into a chili combined with sausage burnt ends i made a few days prior.
by Woodfiresmoking
15 Comments
I’ve got your back homie. Gimme a plate.
I’d still smash for sure! Maybe consider placing in a half sheet with beef consomme, cover in foil, braise it and have yourself a pulled beef Sando 🤙🏽
I gotta try this. I’m new to smoking meats as well and have done Italian sausages, wings, turkey breast, burgers, pork butt, and even steaks.
I’ve been really trying to hone in on the simpler things before trying ribs or brisket so this seems like a logical next step.
Meat is meat, it would be appreciated if someone offered.
How is that Kinders Cowboy Butter? Saw it at Costco
At least it’s not like that guy who smoked his brisket with no seasoning
But sometimes you don’t
> Sometimes you just overcook it
No I don’t
I feel you. I dried mine out this weekend, too. Still delicious, though, and fried up excellent with some vegetable oil and jalapeños
https://preview.redd.it/7xb5ieomtynf1.jpeg?width=4284&format=pjpg&auto=webp&s=2e508fe22b32057098dc472691d8bc2b2023cbcf
That cut must have been steak size/thickness. Different final temps in that 190 – 200 range are generally not that big of a difference for anything at least ~3ish pounds and past the regular grocery steak thickness, assuming gentle temps where the ambient at your is not hot enough to boil water. Looks almost like it was blasted with grilling temps 275+ at some point.
The chili pot rescues all beef (and some pork) oops.
Or diced up for fried rice.
There is no loss, just opportunities.
At least you don’t post a meteorite & insist “iT’s r3Ally teNdEr”
Temp got away from me this weekend due to a lazy set up and I broiled the hell out of $50 of chuck roast. Tossed it in the crock pot for 4 hours with a cup of bone broth and it made killer pulled beef. Warms up nicely and has a great flavor. Nothing is beyond saving.
Stews are your friend I make them all the time 🥲
“wasn’t completely dried out” = success in my book.
Pics look tasty, especially with that spread. Duck fat fries are winners on their own.