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Smoking a 10# Chuck
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Topic: Smoking a 10# Chuck (Read 2446 times)
Aubie88
Newbie
Posts: 4
Smoking a 10# Chuck
«
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
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SuperDave
Hero Member
Posts: 2782
Officially Retired
Re: Smoking a 10# Chuck
«
Reply #1 on:
January 30, 2017, 11:26:34 AM »
Did you add some liquid when you wrapped? Chuck benefits from some braising to finish.
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Model 4, Harrisville, Utah
Aubie88
Newbie
Posts: 4
Re: Smoking a 10# Chuck
«
Reply #2 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.
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Aubie88
Newbie
Posts: 4
Re: Smoking a 10# Chuck
«
Reply #3 on:
February 11, 2017, 07:39:22 PM »
Turned out great!
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DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: Smoking a 10# Chuck
«
Reply #4 on:
February 14, 2017, 09:38:09 PM »
Did you make burnt ends out of any of it, Bill?
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
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Aubie88
Newbie
Posts: 4
Re: Smoking a 10# Chuck
«
Reply #5 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!
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Smoking a 10# Chuck