Food Smokers and Smoking Tips/Tricks/Techniques

What temperature are we taking this roast to? Asking for a friend

 

I’ve been into crockpot chuck roast lately but usually go by time. Smoking one sounds intriguing!

 

200F should be good.. it'll shred really nice - @Beef Nachos probably has the best answer

 

You can totally make this dish in the crockpot - it was actually invented in a crock pot.. but us cool kids figured why not smoke it LOL

 

This little 2.5 lb chuck roast is taking WAY longer than I expected. I'm at 150 internal after 5 hours, 240 degrees on the pellet smoker. Will wrap around 160. Take to 195 in hopes to slice, and not have to pull.

 

Start checking it regularly at 200, but the chucks I’ve done usually need 205 to feel super tender. I’ve even had a few go to 208.

 

Recap on the smoked chuck roast. It's very similar to a brisket! Wonderful taste, texture and outcome.

Once wrapped at 160, things went fast. I shot way over my desired temperature of 195. It hit 210 degrees internal. It still sliced perfectly! It's so freaking tasty I'm ecstatic with the outcome. Will do again.

 

nice smoke ring

 

More smoking today. "Party ribs" and pork tenderloin. Thank you to whomever told me to try smoking pork tenderloin. I think it was @Kilo Charlie. I smoke them at least twice a month. They are so freaking delicious, my co workers can't get enough when I bring it.

 

Similar to Italian beef in the cp,
chuck roast
jar of pererocinnis & the juice, toss in some additional vinegar.....
seasoning...
Let it ride, toss it in rolls..
im hungry now...

 

Looks great!
I love brisket but not always in the cards as costly & youre eating brisket for weeks since its such a large piece of meat...
Not like I have an issue with that, but everyone else gets bored...
Chuck roast has been a new favorite for me as its versatile...
Going to have to try the treat it like a brisket method...
thanks for sharing..

 

You are welcome and those look great!

 

Didn’t loop back around after XMAS.

Brisket was great. Split the point off after the cook, cubed up some pieces, slathered in BBQ sauce and sat in the oven a bit for burnt ends. I thought they were great.
Sliced the flat for dinner time and was happy with that as well. Good cook overall.

Beef ribs were okay. I’m definitely a critic of my own work and everyone loved them but I thought they were overcooked and definitely over seasoned. I think the heavy hand with the brisket seasoning continued to the ribs by accident. Lesson learned.

I struggled to fit everything in my smaller smoker and then found a hot spot on the front right so had to move ribs often and just managing the temps and times across everything got tricky.

Overall I had fun, learned a lot like always as a new cook and the people that ate it were happy to it’s a success.

 

First go at some Picanha. Delish. Happy New Year yall!!!

 

Just back ribs

 

Smoked an 8.5 lb pork butt overnight. Gave most of it to my friends today.

Tonight I double smoked a half ham! Didn't even know double smoking ham was a thing. It smells amazing and can't wait to cut into it.

 

Yeah, I have friends that smoke hams, doesn’t make sense to me as it’s already cooked as far as I’m concerned, but yes, it’s a thing…

 

Hope everyone had a great holiday season. Ended up smoking things a couple of times. Did a bunch of chicken quarters the others day. Came out great. Did Prime Rib for New Years day. Man was that good. Made some awesome mashed taters to go with it. Now I need to order some more rub since I'm out of it.

 

Last thing i smoked was some deer jerky.

 

“Over the top” chili on the rectec today. Delicious