Need Super Bowl Chuck Advice


 
One more thing!

I've got Cherry, Hickory and Mesquite chunks (2 to 3 inches), as well as plenty of white oak lumber scraps.

I was thinking of going 3 to 1 Cherry to Mesquite. I love smoke flavor.

Any feedback on that?
 
D,

I don't think it will take nearly that long. A 2.75 pound roast can't be all that thick, and I can't imagine it taking 2+ hours per pound, especially if you're foiling and cranking up the afterburners. I'd figure 4 hours tops, with the foiling.

Also, make sure the scrap lumber you're talking about has never been touched with any kind of chemical, including lumber treatment, stain, waterproofing, etc.. etc....

Unless you know it's virgin wood, I wouldn't risk it.
 
Cool, thanks Matt.

I think my estimate is over-cautious too. I know I'd rather keep it warm than keep 'em waiting though.

I'm thinking I should cut back my safety net though.

And thanks for the good advice on smoke wood, I know I don't want formaldehyde glue in my sandwich!

I'll skip the oak.

Anyone else have a comment on my smoke wood?
 
Well, this turned out to be the most melt in your mouth beef I've ever had. Here's a few details for anyone interested!

Basically I did a version very close to the Pepper Stout Beef, but smoked.

Total time was about 5.5 hours, including the time it took to shred the meat before putting it back on the smoker to finish.

Kept temps on the low side (under 240) for about three hours until we hit 165 internal, then laid the chuck on a bed of sliced onion, green pepper, a few whole garlic cloves and a cup of Samuel Smith Nut Brown Ale in a foil pan.

Opened up all my vents but never really saw temps exceed 300.

Still, internal temp shot to 200 in an hour or so. Meat wasn't quite there yet so I brought the temp back down and let it go another hour, and by that point it could be easily fork shredded. Beautiful deep color, too.

I placed the shredded beef back in the foil pan, but only mixed it with about half the peppers and onions. Went back on the smoker to try to reduce some of the liquid but after about a half hour it was time to chow and I knew the beef was ready.

Like I said, only used about half the peppers and onions (I had sliced up one big green pepper and maybe three quarters of a big yellow onion).

Served these on soft sesame seed rolls, melted some provolone under the broiler and got the top buns toasty. Spread some zippy wasabi mayo on the bun and left the other condiment choices to the guests!

I put out S&W steak sauce, HP sauce, Boar's Head Pub Style Horseradish Sauce and... ketchup (we had kids there).

Everyone went for the HP sauce, including yours truly.

Sorry, no pics this time, but things got sort of crazy right before the game!

Thanks for all the advice everyone, our guests raved about this beef!!
 
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