Hi everybody. I'm a relatively new WSM owner, but really started BBQ-ing last summer with ribs and pork butts.
Decided it was time to try some beef, but still being a little intimidated by brisket went with the lower time & cost option of chuck roast.
These things both had a gnarly thick membrane on the other side that caught me by surprise. The whole thing pulled off though, pretty much like pork ribs.
Made the "Big Bad Beef Rub" from http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html This recipe doesn't have salt so I added 2 tbs to it as is.
Ran the WSM @ 250 w/ water, mixture of apple & hickory wood chunks.
At about 3 hours I stalled out at 158-160, so proceeded to foil with a little bit worcestershire. Because of their small size and just from reading about other beef cooks on here, was a little concerned about them drying out and the consensus seems to be that foiling beef is a good call.
Back on the smoker until they hit 195 and started testing for tenderness. Both seemed just a tad tight still, so left them on and checked periodically. Actually left them on until they were 207. Total time on smoker about 5 1/2 hours.
Foiled & wrapped, thrown in the cooler for 2 hours and here's what came out:
Which became this: (Sorry it's a little blurry)
It was definitely delicious. Overall a fun and great learning cook. My mind is still blown by how easily and consistently the WSM maintains temperature.
The taste wasn't that far removed from pot roast, but was closer to a spicy, smokey roast beef. I don't have any experience with beef really, so I wasn't sure what to expect in that regard.
Decided it was time to try some beef, but still being a little intimidated by brisket went with the lower time & cost option of chuck roast.
These things both had a gnarly thick membrane on the other side that caught me by surprise. The whole thing pulled off though, pretty much like pork ribs.
Made the "Big Bad Beef Rub" from http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html This recipe doesn't have salt so I added 2 tbs to it as is.
Ran the WSM @ 250 w/ water, mixture of apple & hickory wood chunks.
At about 3 hours I stalled out at 158-160, so proceeded to foil with a little bit worcestershire. Because of their small size and just from reading about other beef cooks on here, was a little concerned about them drying out and the consensus seems to be that foiling beef is a good call.
Back on the smoker until they hit 195 and started testing for tenderness. Both seemed just a tad tight still, so left them on and checked periodically. Actually left them on until they were 207. Total time on smoker about 5 1/2 hours.
Foiled & wrapped, thrown in the cooler for 2 hours and here's what came out:
Which became this: (Sorry it's a little blurry)
It was definitely delicious. Overall a fun and great learning cook. My mind is still blown by how easily and consistently the WSM maintains temperature.
The taste wasn't that far removed from pot roast, but was closer to a spicy, smokey roast beef. I don't have any experience with beef really, so I wasn't sure what to expect in that regard.
