The posts I find most helpful are the ones that describe successful smokes, so here's my latest:
In preparation for a party this last weekend, I bought a 17.5 lb choice Angus chuck roll from the local Sam's Club. I cut it in half and rubbed the halves with Worcestershire and TexasBBQ Brisket Blend, then tied them up with some twine just like a pork butt. I filled the ring with regular Kingsford mixed with chunks of hickory, got the cooker up to 225 (I use a foiled clay pot base instead of water), then put a hunk of chuck on each grate. It stayed at 225 until I went to bed (~3 hours). When I woke up the next morning (~6 hours later) it was up to around 270, so I adjusted the vents. It sat between 230 and 250 for 7.5 more hours, then I pulled them off the cooker (16.5 hours total cook time). I pulled them when I could put a probe through them and feel very little resistance. I didn't baste or spray the meat for the entire cook. I let it sit in a cooler with blankets for an hour, then pulled it just like pulled pork. I added some extra rub, then mixed it all up to get the bark evenly distributed. The meat was nice and moist, and there was plenty of bark/smoke taste in every bite.
No pictures, sorry! I always intend to take some, but every time I should there are hungry people hovering over the freshly smoked food and I forget.
In preparation for a party this last weekend, I bought a 17.5 lb choice Angus chuck roll from the local Sam's Club. I cut it in half and rubbed the halves with Worcestershire and TexasBBQ Brisket Blend, then tied them up with some twine just like a pork butt. I filled the ring with regular Kingsford mixed with chunks of hickory, got the cooker up to 225 (I use a foiled clay pot base instead of water), then put a hunk of chuck on each grate. It stayed at 225 until I went to bed (~3 hours). When I woke up the next morning (~6 hours later) it was up to around 270, so I adjusted the vents. It sat between 230 and 250 for 7.5 more hours, then I pulled them off the cooker (16.5 hours total cook time). I pulled them when I could put a probe through them and feel very little resistance. I didn't baste or spray the meat for the entire cook. I let it sit in a cooler with blankets for an hour, then pulled it just like pulled pork. I added some extra rub, then mixed it all up to get the bark evenly distributed. The meat was nice and moist, and there was plenty of bark/smoke taste in every bite.
No pictures, sorry! I always intend to take some, but every time I should there are hungry people hovering over the freshly smoked food and I forget.
