Smokin-It User Forum!
Recipes => Beef => Topic started by: Ken on December 02, 2021, 12:23:07 AM
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I picked up a nice 3 pound chuck. It’s in a dry brine now. The smoke will be hickory. 225 to an IT of 185 and then a nice rest before slicing. The question is to wrap at 160 or go bare?
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Are you going to slice or pull?
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Slice
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I have smoked 4 or 5 chuckies and always went with no wrap. Turned out great.
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What kind of bark finish are you wanting? I feel that helps determine if to wrap or not. I feel the wrap takes away from the final product if you are looking for a bit of crunch on the bark.
At least in my experience that has been the case for wrapping. But, that’s where you can try butcher paper/pink or brown paper as your wrap instead of foil.
That said, I don’t wrap anything in the smokin-it smokers any longer.
Enjoy that chuckie!
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I'm firmly into the stall at 167. No wrap this time. Bark is nice but my primary objective is a nice moist slice. I'll take what I get with the bark.
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Dinner was great. The flavor was perfect. All that said I still want something a bit more moist and tender. I cooked it to 185 with a good rest. Maybe 180 next time. Maybe a wrap while resting. Any ideas?
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I have a feeling that "moist and tender" may work against each other for a chuckie. Moist would suggest pulling at a lower temp, but I am not sure about the tenderness. I think your idea of pulling at 180*, wrapping and resting for an hour or more is worth a shot. While wrapped and resting, the moisture should redistribute back through the meat. I am just not sure about the tenderness aspect.
You have me thinking of a test run myself this weekend....
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Recently I smoked a petite sirloin roast. It’s much like a top sirloin roast, just less expensive. I think everyone liked the texture of that better. The beefy flavor was great too.
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Do you have a Sous Vide machine? I think to get what you are wanting, that’s the way to go. I’ve cooked chuckie for 48 hours in a 145* water bath, then iced and then brought it back up to 145* on the Weber or 3D (have tried both ways). You get the best of both worlds here, tenderness, juicy and smoke.
If you don’t have one, I have an Anova sous vide, they are worth every penny! Another popular brand is Joule. Both are great. The Anova comes with a holder and joules just kind of stand in the pot/container.
But that’s an idea to get exactly what you might be looking for.
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I think that's a great option and the results would be as you described. I have Sous Vide but it gets used rarely. The quality of the cooking is great, but I have a hard time putting that much time into it. Try a petite sirloin or top sirloin for great results without the extra time.