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Post by bigsteve on Aug 30, 2009 14:35:23 GMT -5
I used to belong to a discussion group that likes to post photos of finished smokes. They call it "Q-view" (barbeque view.) They picked that name because folks were calling the photos "food p@rn" which attracted a lot of spam bots to the site. I thought I'd try posting some photos just to see if anyone is interested in doing that here. I called it "S-view" for Smokenator. Didn't want to swipe the other sites' acronym. This is the first Chuck roast I smoked on the smokenator. It came out great..... All rubbed up......  Going in to the smoke.......  It didn't pull quite so well, because I was running out of time, and didn't take it all the way over 200*. I sliced what wouldn't pull it was still fantastic.......  |
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Post by lytefly on Aug 30, 2009 20:02:56 GMT -5
I'm all for the S-View thing bigsteve! Maybe we can get an S-View section on the board. Great job on the chuck roast. I've got to give one of those a try. What's the ideal cooking temp for a chuck roast? Are you trying for 200* internal? How long to cook?
LyteFly
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Post by bigsteve on Aug 30, 2009 21:46:53 GMT -5
I'm all for the S-View thing bigsteve! Maybe we can get an S-View section on the board. Great job on the chuck roast. I've got to give one of those a try. What's the ideal cooking temp for a chuck roast? Are you trying for 200* internal? How long to cook? LyteFly Let's see.... I cook them between 225~245, they're pretty forgiving. But they need low and slow or they will be tough. I take it to 160ish degrees and then foil. I add to the foil some of the liquid I've been using as a mop. I have found that Chucks tend to stall out somewhere between 145-155*. I wait until 160, because they seem to be done with the stall by then. I then take them up to 205* while in the foil. They fall apart at 205. If you'd rather slice it, then pull it out around 190~195* Like all meat meat done low and slow, 1 1/2 hrs per pound is close to a cook time estimate. 3 pounders generally do take me around 5 hrs. to get to 205* But you never know. Some sprint through the process, and some take a lot longer. At 205, I make sure the foil is tight and no holes, and I wrap in towels, then into a cooler for at least an hour. Great stuff. At another site recently they polled to see if Q'ers preferred Chuckies or Brisket. I was very surprised to see folks preferred Chuckies by a good margin. |
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Post by ecripps on Aug 31, 2009 13:07:57 GMT -5
Thanks for the idea bigsteve. I created a section on the board for it.
Ed
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Post by vermin99 on Aug 31, 2009 16:45:00 GMT -5
Looks really good, I need to try doing one.
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Post by strcdply on Sept 1, 2009 23:09:48 GMT -5
did you brine? I'm wanting to do a chuck next.
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