impromptu beef smoke

[Tony C.]

i was walking through the grocery today and this beautiful 6.5 hunk of chuck caught my eye. and at 2 bucks a pound i snatched it up. i did 2 butts last week and have been eating pulled pork sammy's for lunch all week. i guess next week it's pulled beef sammy's

i usually use a 50/50 mix of DP cowlick and turbinado but forgot i used all my turbinado a few weeks ago. i have never tried dizzy dust on beef and figured this is as good a time as any, so i rubbed it down with a generous dose of lea&perrins and sprinkled on the dizzy dust. got it saran wrapped in the fridge until i put it on around 7-8 pm as i plan on at least 16 hours, probably more like 18. going to use RO lump with 3 chunks of cherry and 2 of hickory.

 

[Dave/G]

Tony,
I'm no chuck expert, but I have done a few about 6-8 lbs lately. I don't think you should plan on anything close to 16-18 hours, but your method might differ from mine. I foil around 160-165*, no added liquid as there will be plenty of juice, and I start to check for pullable tender around 185. That is early, but I like to go in for a look see. The last one I did was about 8 lbs and IIRC took about 10-12 hours at 250-260* lid. Having said all that, I know you know what you are doing. Enjoy. Pulled chuck beef is goooooooood. Let me know how the DDust is on chuck

 

[Don Irish]

YES! I've done 2 chucks in the last 2 weeks...the taste/texture combo is absolutely fantastic. I replied under another thread that asked what was your best cook, that it was tacos made from smoked chuck...the deep layers of flavor are unbeatable.

 

[Tony C.]

dave, i've done a few chucks and a whole roll. i haven't foiled any of them until i take them off. just a preference. i'll put this one on in about 30 minutes and if it gets done earlier, that just means more rest time in the cooler

edit, forgot to add that i do 230ish grate temp for the whole cook until they reach around 205-210, i go more by feel(with a metal skewer) than temp but 205 is usually about right

 

[Dave/G]

Went to a store today for some apples. They were having a meat deal. Picked up 2 7lb pieces of chuck for $2.49lb, dirt cheap around here. My wife hates it when I dump some frozen chuck in her home made soup. I like it.

 

[Dave/G]

Tony,
Like I said,I know you know what you're doing. Your pics always look great. I'd be interested in knowing how long the cook took. Maybe I'll try your way next time.

 

[Tony C.]

pit temp is 240 chuck is 182 after 13 hours. i may try to foil one of these days. the main reason i don't is because i get up for work at 5am 6 days a week and don't really want to get up early on sunday to get the WSM going. i'd rather do a long slow overnight smoke.

 

[Tony C.]

took about 17 hours to get to 210 then is was duoble foiled for 2 hours. was pretty tasty and very moist with some nice cruchy bark.