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Recipes => Beef => Topic started by: Aubie88 on January 30, 2017, 11:19:18 AM

Title: Smoking a 10# Chuck
Post by: Aubie88 on January 30, 2017, 11:19:18 AM

Been 18 hours and temp is 170
Pulled and wrapped in foil and removed water pan
It has a great bark. Hoping to get some sliced, chopped and burnt ends.
Target temp is 190
Comments welcome.
Thanks...Bill

Title: Re: Smoking a 10# Chuck
Post by: SuperDave on January 30, 2017, 11:26:34 AM

Did you add some liquid when you wrapped? Chuck benefits from some braising to finish. 

Title: Re: Smoking a 10# Chuck
Post by: Aubie88 on January 30, 2017, 01:34:42 PM

No, I didn't. I took the liquid from the water pan, reduced it and added beef boullion cube, garlic powder, etc.
I plan on pouring that over the meat, rewrapping it and put in the cooler with towels for several hours.

Title: Re: Smoking a 10# Chuck
Post by: Aubie88 on February 11, 2017, 07:39:22 PM

Turned out great!

Title: Re: Smoking a 10# Chuck
Post by: DivotMaker on February 14, 2017, 09:38:09 PM

Did you make burnt ends out of any of it, Bill?

Title: Re: Smoking a 10# Chuck
Post by: Aubie88 on March 17, 2017, 12:07:51 AM

Yep! Several meals, I vacuum sealed some in bags...Reheated in boiling water...Added some sauce and put in smoker for several hours. Turned out great!