Did my first bigger cook (outside of chicken and pork chops) of 2x chuck roasts and pork shoulder. The result was amazing – the beef was maybe on the drier side, but awesome bark. A whole lot of what I would consider similar to burnt ends. The pulled pork was great. Below is my process and timing I did to have it done by lunch the next day:
- 2x 3lb chuck roast – just salt and pepper (it was a touch on the salty side, I’ll probably use a bit less next time)
- 5lb boneless pork shoulder – random bbq seasoning and lots of brown sugar
- Pellets – B&B hickory, smoke tube as well
Camp Chef Woodwind 24
2:30 PM – Prepped, trimmed, seasoned all, put beef in fridge
3:00 PM – Pork in at 200F with smoke tube, trimmings in a pan in smoker too
8:00 PM – Beef in plus with water in a pan and refreshed smoke tube, set to 190F
8:00 AM – pork was about 203F – wrapped in foil and into cooler
8:00 AM – beef was ~195F. covered with tallow, wrapped in foil, smoker to 250F
10:00 AM – beef and was about 205F, wrapped in foil and into cooler
12:30 PM – ate it
by Background_Seesaw_39
1 Comment
I had some pretty wild swings in temp all night (~155F to 265F). Not sure how that affected it, but that’s how the pork got above my 190 set point around 8AM.