Late winter thaw here in Michigan so I loaded up the WSM with 2 racks of baby backs, 2 fatties and 2 chuck roasts. Having read on other sites that some use Worch. rather than mustard on the chuck, I decided to give that a try along with the old stand by Wolfe’s Rub Bold (which I really like on beef). Cook went well and uneventful, ribs and fatties were great. But when I unfoiled the chucks, a really off smell came out rather than that delicious, smoked beef smell. I tasted the meat and immediately threw it away. Now, while I did not check per se, I had just bought the meat the previous day at Meijers on sale, it had no off smell when I unwrapped – at least not that I noticed. So, any guesses here??? Bad meat? Bad W sauce? Bad idea altogether?? First time I ever completely “chucked” meat after a smoke.
