WSM Cook Log Sunday 11am start
I got a rather late start this Sunday morning and the WSM has just started to settle in with the temps. I picked up 3 Pork Picnics and 1 Beef Chuck Roast for evening dinner. I haven't done a Beef Chuck on the WSM yet and I'm looking forward to getting it nice and tender enough to pull and add to tacos and sandwiches. Using a foiled water pan this cloudy day and looking for mid temps is the WSM to speed the cook up.
The meat was added around 11am so I'll update when I have some additional pics. I plan on foiling the Beef Chuck 160°-170° and add back to the WSM to help obtain the tenderness I'm looking for and just leave the Pork on until fork tender(may change that if you guys have a better strategy), the smaller Beef Chuck temp is advancing quite fast, as expected, and it's at 133° after 1 hour. Temps rising to 270° again so reset em to 25/0/0
Beef Chuck Roast - (1) 3.64lbs @ $1.99lb
Pork Picnics - (3) 5 - 5.5lbs @ $.88lb
Update 1:05pm - wsm steady 260° - 161°beef 140°pork
Update 1:56pm - Beef @ 168°, off and foiled then returned, upper pork butt @ 155°
Updated 3:15pm - WSM running at 255° open the lid for the second time and checked on the foiled Beef, lots of juice, used fork to tear off corner sample, yummy, used portable digital probe to check internal .. 210°ish, left on. Pork is looking good - 168° and 162°
Updated 4:30pm - Beef Chuck tender throughout, removed top foil and ready to remove.
Updated 5:05pm - WSM @ 270° - took off the Beef Chuck and brought inside to rest. It didn't get a lot of rest, constant fingers taking samples off. Made a couple tacos while still monitoring temps of Pork. Was supposed to be a small taster taco but Corn tortillas in a pan with a tad butter to warm them up, added pulled beef when I could stop putting directly into my mouth, fresh jalapeños diced with onions and tomatoes, cilantro, queso fresco cheese, cheddar, hot sauce red, green sauce
Updated 5:30ish - 7:50 - took Pork off and foiled when they were around 180°, foiled and returned to the smoker. Removed again in about 2 hours, very tender then rested then pulled. A lot of food, ate some more pulled pork then off to the fridge and then portioning into foodsaver bags for freezing. Next few days meals will go into regular ziploc bags.
Thanks for the comments and reading through my posts!
I got a rather late start this Sunday morning and the WSM has just started to settle in with the temps. I picked up 3 Pork Picnics and 1 Beef Chuck Roast for evening dinner. I haven't done a Beef Chuck on the WSM yet and I'm looking forward to getting it nice and tender enough to pull and add to tacos and sandwiches. Using a foiled water pan this cloudy day and looking for mid temps is the WSM to speed the cook up.
The meat was added around 11am so I'll update when I have some additional pics. I plan on foiling the Beef Chuck 160°-170° and add back to the WSM to help obtain the tenderness I'm looking for and just leave the Pork on until fork tender(may change that if you guys have a better strategy), the smaller Beef Chuck temp is advancing quite fast, as expected, and it's at 133° after 1 hour. Temps rising to 270° again so reset em to 25/0/0
Beef Chuck Roast - (1) 3.64lbs @ $1.99lb
Pork Picnics - (3) 5 - 5.5lbs @ $.88lb
Update 1:05pm - wsm steady 260° - 161°beef 140°pork
Update 1:56pm - Beef @ 168°, off and foiled then returned, upper pork butt @ 155°
Updated 3:15pm - WSM running at 255° open the lid for the second time and checked on the foiled Beef, lots of juice, used fork to tear off corner sample, yummy, used portable digital probe to check internal .. 210°ish, left on. Pork is looking good - 168° and 162°
Updated 4:30pm - Beef Chuck tender throughout, removed top foil and ready to remove.
Updated 5:05pm - WSM @ 270° - took off the Beef Chuck and brought inside to rest. It didn't get a lot of rest, constant fingers taking samples off. Made a couple tacos while still monitoring temps of Pork. Was supposed to be a small taster taco but Corn tortillas in a pan with a tad butter to warm them up, added pulled beef when I could stop putting directly into my mouth, fresh jalapeños diced with onions and tomatoes, cilantro, queso fresco cheese, cheddar, hot sauce red, green sauce
Updated 5:30ish - 7:50 - took Pork off and foiled when they were around 180°, foiled and returned to the smoker. Removed again in about 2 hours, very tender then rested then pulled. A lot of food, ate some more pulled pork then off to the fridge and then portioning into foodsaver bags for freezing. Next few days meals will go into regular ziploc bags.
Thanks for the comments and reading through my posts!