Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: Duder on January 23, 2021, 02:27:56 PM
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Hey guys!
I have been posting my woes on the forum this month about the learning curve I was experiencing. After reading your replies and absorbing your tips I have finally made a piece of meat that meets my expectations.
Tips that I took came from
Barefly
Old Sarge
OldeSmoker
- Wrap the smoke box in foil
- Line the bottom with foil and include a hole for drainage
- Wrap cold smoke tube with foil to prevent airflow
- Dipped my wood chunk in water before adding into smoke box
- SLOW ramp up to desired temp starting at 150F and going up in stages to 225F
Thank you.
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Excellent!
So - tell us about the actual cook! What did you smoke? And we love photos of said cook as well!
But glad you dialed it in for this cook.
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Well I can't post photos because I didn't take them, and the family ate the meal lol....but I can tell you what I made :D
5 lb chuck roast seasoned heavily with salt and pepper open air on a rack in the fridge overnight.
3oz chunk of pecan wood dunked in water before placing in the smokebox.
Smokebox lined with foil.
Step 1 - 150F for 25 min
Step 2 - 180F for 20 min
Step 3 - 200F for 20 min
Step 4 - 225F until internal temp reached 130F
Step 5 - Pull from smoker and foil wrap for 20 min - Turn oven on to 500F
Step 6 - Place roast in prehated oven at 500F for 6 min to get crispy crust
It was delicious. The fat was rendered perfectly, very tender and just the right amount of smoke on it. Took roughly 3'ish hours to smoke.
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Sounds like a great dinner! I love me some chuckie!
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Don't lose the procedure that gave you the good results. Repeatability is important.
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That is great to hear. It sure feels good to find a process that works well and is easy to repeat.