Saturday Smoke

[ThorneStockton]

First Iowa game I watched at home this season. Since I'm not at hour six at a bar I decided to get drunk and high at home.

Given the beautiful weather I decided to be productive and get the smoker going.

Three pound chuck roast, think I'll do faux burnt ends. Got started at 4 pm, not sure how long it'll take, cooking to ~200.

Running at 280 degrees right now which I'm good with.

Will update as I progress unless I go out or pass out.

 

[The Tradition]

They get up to temp surprisingly fast (compared to brisket). For a three-pound chuckie, start testing temps after an hour-and-a-half or so....

 

[ThorneStockton]

One hour in, flipped it, put a probe in, added some water to the pan.

115 internal temp.

 

[The Tradition]

This recipe calls for cooking to 265 on the initial smoke, because the next steps will get it to 200 and tender soon enough.

https://heygrillhey.com/poor-mans-burnt-ends/

 

[QChawks]

 

[ThorneStockton]

This recipe calls for cooking to 265 on the initial smoke, because the next steps will get it to 200 and tender soon enough.

https://heygrillhey.com/poor-mans-burnt-ends/

I'll decide to wrap when I get closer to that 165, if I'm feeling lazy, I won't.

 

[The Tradition]

I'll decide to wrap when I get closer to that 165, if I'm feeling lazy, I won't.

Wrapping is not necessary with this dish.

 

[ThorneStockton]

Wrapping is not necessary with this dish.

Well your link calls for wrapping.

 

[The Tradition]

Well your link calls for wrapping.

Link is wrong. Wrapping is supposed to get you through the stall. We're cutting it into cubes before it gets too tender to do that. If you smoke it until it's tender then trying to cut it into cubes will result in pulled beef.

 

[The Tradition]

Link is wrong. Wrapping is supposed to get you through the stall. We're cutting it into cubes before it gets too tender to do that. If you smoke it until it's tender then trying to cut it into cubes will result in pulled beef.

@ThorneStockton I added some info to that initial thought.

 

[ThorneStockton]

@ThorneStockton I added some info to that initial thought.

Do you recommend cutting at 195?

 

[The Tradition]

Do you recommend cutting at 195?

No. Cut it when it hits the stall. Around 160 - 170 probably.

No reason to wait with this recipe because you're going to cook the shit out of the cubes in some sort of sauce.

 

[ThorneStockton]

Two hours and a little digestif.

 

[The Tradition]

Interesting ingredient.....

What's the temp?

 

[ThorneStockton]

The Underberg was for me, pit temp is 277, meat temp is 144.

 

[The Tradition]

The Underberg was for me, pit temp is 277, meat temp is 144.

Probably only another 30 minutes or so before you can cube it.

 

[TunzaHawk]

I was hope for a different kind of smoke show.

 

[Tenacious E]

Link is wrong. Wrapping is supposed to get you through the stall. We're cutting it into cubes before it gets too tender to do that. If you smoke it until it's tender then trying to cut it into cubes will result in pulled beef.

How can you be so wrong about 95% of the things you post but so right about smoking/grilling meats?

 

[ThorneStockton]

Added about 6 more coals after this

 

[The Tradition]

What's the temp?

 

[Mattski]

My mouth is watering looking at that pic. When's dinner?

 

[ThorneStockton]

I've been stuck at 146, I tried an instant read and it was similar.

Hmm, the other probe has been reading 260.

 

[The Tradition]

I've been stuck at 146, I tried an instant read and it was similar.

Hmm, the other probe has been reading 260.

Cube it.

 

[ThorneStockton]

Cut, I threw out some edge pieces that were dry. The pieces that had fat looked really good.

 

[The Tradition]

Cut, I threw out some edge pieces that were dry. The pieces that had fat looked really good.

MOAR sauce!

 

[Tenacious E]

Cut, I threw out some edge pieces that were dry. The pieces that had fat looked really good.

Fappable

 

[HawkeyeShawn]

I thought this thread was about weed. I’ll do my best to make it so. Black D.O.G. It’s an Indica, super smooth, full body high.

https://www.leafly.com/strains/black-dog

 

[ThorneStockton]

I added a bit more sauce, will be pulling it in a few minutes. Will be four hours and thirty minutes.

 

[Tenacious E]

I thought this thread was about weed. I’ll do my best to make it so. Black D.O.G. It’s an Indica, super smooth, full body high.

https://www.leafly.com/strains/black-dog

Image quality in your avatar is such that it is hard to tell the age of the person on the far right. Is that you?

 

[Tenacious E]

I added a bit more sauce, will be pulling it in a few minutes. Will be four hours and thirty minutes.

Mmmmhmmmm.gif

 

[The Tradition]

I added a bit more sauce, will be pulling it in a few minutes. Will be four hours and thirty minutes.

Lookin' good! You want that sauce to start caramelizing on the meat. Stick it over on the hot side and stir it around for awhile if you have to.

 

[ThorneStockton]

I thought this thread was about weed. I’ll do my best to make it so. Black D.O.G. It’s an Indica, super smooth, full body high.

https://www.leafly.com/strains/black-dog

I'll try too

 

[HawkeyeShawn]

Image quality in your avatar is such that it is hard to tell the age of the person on the far right. Is that you?

The avatar pic is my 3 boys. Left to right, 12, 16 and 19. Far right is by son with Down Syndrome.

I’m 48.

 

[ThorneStockton]

Got em on the hot side, will be eating in 20 minutes.

I tried a piece, it's good.

 

[Tenacious E]

The avatar pic is my 3 boys. Left to right, 12, 16 and 19. Far right is by son with Down Syndrome.

I’m 48.

Thanks for sharing. We have some disability issues in our family as well with our daughter.

 

[Herkmeister]

Two hours and a little digestif.

Your hands are fatter than mine!!!!!