Been lurking for a while and always wanted a smoker. In-laws got me a small pit boss Lexington on sale for like $175 for my birthday. Was hesitant in a ton of things, like what to break the smoker in with and what to season. Went with a Chuck Roast for poor man brisket. Smoked on hickory to 160 at 200 degrees. Pulled and wrapped with some beef tallow and brought it to 203. Let her rest in the oven at like 170 for about 2 hours.
Main take aways. Got decent smoke, seasoned a little too aggressively on pepper, chuck was beefy but dry in places. Where the fat rendered it was fire. 7/10 recommend. Will do a shoulder Sunday I think
by grage913
4 Comments
You are on your way. Enjoy the journey!
You’ve got a new hobby!
My first thought was the heavy seasoning heh.
But you’ll get there!
I watched a ton of ATBBQ (Chef Tom) and Hey Grill, Hey when I was starting out.
They both demonstrate seasoning on smokes like this!
Have fun!
Looks good but yeah a bit dry. To address that – I’d smoke a little higher temp (225-250) and nix the heat while resting. Wrap it up and throw it a cooler or even just pan and a towel over it. At 203 you want it to come down some before you cut into it. But at 170, I can’t imagine it cooled down much at all.