Sick and tired

[Mike_M]

So I haven't been able to fire up the WSM in 3 weeks due to weather and simply traveling. I just got back to my house, and although I wasn't planning on smoking, it's a "nice" sunny day thus I feel I have to.

My question is this, I am going to fire up a chuck roast since that's the only cut of meat I have thawed out, but I don't have the time to go slow & low today. So I was thinking about doing high temp. cook. What internal temp. should I look for to pull off? Also, is it even possible to get it pullable even though I'm going with high temp?

I think i"m also going to throw some frozen chicken wings on the bottom rack. How long would those take? 1.5 hours?

 

[K Kruger]

I do high heat chuck all the time, usually with added aromatics (onion, garlic, sometimes chilies, sometimes dried fruits), occasionally just rubbed only. I smoke at ~325 for a couple hours then foil (adding stuff or not), crimp tightly, leaving a little space on the sides and some headspace above) and bump the temp to 350, cooking till done, usually 2-2.5 hours more, depending on the thickness of the cut and the part of the chuck it came from. I never temp the internals because readings can be useless. The internal is likely ~200-210 when I pull it out of the cooker--but this temp can be hit very soon after foiling (because of the foil, the cooktemp, and the moisture in the meat) and the meat not be anywhere near done. Temps don't mean 'done', time does. You can temp if you wish but don't simply pull the chuck when it reaches a target. Check to see if it as tender/pullable as you want it to be first. If not, cook longer.

Yes, probably ~1.5 on the wings, depending on actual cooktemps.

 

[Jeff T Miller]

Frozen raw wings usually take 80-90 minutes for me. That is at 250° dome. On a high heat cook I would figure less time. The bags of wings I cook say to cook to 180° internal so that is my guide. If your bag of wings don't say you should cook to at least 165° internal.

As far as the chuck roast I have no idea. I have always done the stogie method for my roasts and it has always been good. I have done quite a few chuck rolls and I always take them to around 200° internal. I would think foiling the roast around 150° would be necessary. I remember my first roast I decided I wasn't going to foil. Big mistake, big, huge. I was pretty much left with a hunk of jerky.

 

[Mike_M]

Perfect.

Thanks for the quick response guys, I'm firing up the smoker now.

I plan on foiling as you guys suggest, and will throw the wings on when I foil. Hopefully that will time out perfectly.