First let me say that one of my 2 heating elements failed sometime during this smoke :'( :'( Got me a 4.3lb Chuck Roast from my local butcher. It was about 1.3" thick.
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/ChuckRoast01212011/ChuckRoast1.jpg)
Slathered it with Mustard and some Fegundes Seasoning. OBS had issues preheating to 225º. 3 hours of Jim Beam smoke. In at 6:45AM. The Ambient temperature was 38º/Foggy/damp. IT at 54º.
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/ChuckRoast01212011/ChuckRoast2.jpg)
9 hours later IT sitting at 163º and not climbing! Planning to have my Son's Family over for sammies but alas no such luck. I probably screwed up big time but I pulled the Chuck Roast and am now 2 hours into FTC. Here's what it looked like prior to FTC.
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/ChuckRoast01212011/ChuckRoast3.jpg)
The Chuck Roast is done big time cause it sat there at 163º for hours but I doubt that it will turn out to be pulled beef once the FTC is done in another hour!
What did I do wrong? Should I have left it in the OBS till it hit 190º - 200º? I normally have patience but this time I'm not so sure waiting would have helped ???
You could have finished it in the oven till It of around the 200* for pulled beef.
I would think that you could still have slice roast beef or chopped.
I bet it taste great!
With pulled beef I usually foil when the IT reaches 140-150 and take to an IT of 195-200. It tastes great as long as its moist.
Quote from: classicrockgriller on January 21, 2011, 05:58:19 PM
You could have finished it in the oven till It of around the 200* for pulled beef.
I would think that you could still have slice roast beef or chopped.
I bet it taste great!
Turns out you were correct CRG ;D It did turn out be be really good sliced roast beef :-[
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/ChuckRoast01212011/ChuckRoast4.jpg)
Quote from: SnellySmokesEm on January 21, 2011, 07:42:28 PM
With pulled beef I usually foil when the IT reaches 140-150 and take to an IT of 195-200. It tastes great as long as its moist.
So you actually foil it Snelly and return it to the OBS? Maybe next time I just start it at midnight rather than 6:45AM.
If all you failures look that good, send them to me.
It looks great.
Looks good to me! :)
I think temperature probe placement in that piece of meat would be difficult... Almost like trying to probe some ribs? Seems like a more square or blocky piece would be easier.
Was that a 7 bone? I never see a nice thick 7 bone at our Publix, but I read recently of someone request a nice think 5 or 7 inch thick cut.
Looks like some good beef, I love chuck bark from the Bradley.
Quote from: kaskiles on January 21, 2011, 08:49:46 PM
I never see a nice thick 7 bone at our Publix, but I read recently of someone request a nice think 5 or 7 inch thick cut.
That's what I will do, I just ask them to cut me a bigger chuck.
for pulled beef it should have been around 185 to 200
Quote from: beefmann on January 22, 2011, 07:02:03 AM
for pulled beef it should have been around 185 to 200
I concur beefmann. I've learned from this forum that every piece of meat will act differently and that there will be a stall but I wasn't prepared after 9 hours to be sitting there at 163ºF. I was thinking more like 5-6 hours till it reaches 190º+ ?!! Obviously, I was mistaken :'( :-[ I inserted the probe away from any bones and through the center of the side deep into the chuck roast.
I read where a brisket can go from 24-30 hours so how long should I realistically plan for next time? As mentioned above, my butcher can slice me up a chunk as thick as I request. What would be a good thickness for my next pulled beef attempt?
Good job ;D Looks like you pulled it off even with a dead element Pete. I am going to do the second element mod in the future. I hope Bradley figures out why all these elements are going out. But if my element goes out at least I still have my old gas smoker to use 8)
Quote from: smoker pete on January 22, 2011, 07:21:56 AM
What would be a good thickness for my next pulled beef attempt?
I like em 5" thick. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0636.jpg)
When I did the shoulder roasts for a wedding they were about
2 to 2 1/2 inches and they made nice chucks of pulled beef.
MMMMMM. looks good SP
Hi I am new to smoking just got the bradley original smoker. I want to smoke a beef brisket for my daughters first birthday and turn it into pulled beef sandwichs. How long should I plan to smoke a brisket for? If I put 4 briskets in the smoker does that add to the cook time? How long should I put smoke on them for? Any good sauces? What temp should I set the smoker at? Thanks for the help?
Quote from: OU812 on January 22, 2011, 04:02:15 PM
Quote from: smoker pete on January 22, 2011, 07:21:56 AM
What would be a good thickness for my next pulled beef attempt?
I like em 5" thick. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0636.jpg)
OMG Cat is admiring that beautiful hunk 'o beef
(http://www.gifbin.com/bin/032010/1269259657_omg_cat.gif)
Quote from: outnumbered on January 27, 2011, 01:12:15 PM
Hi I am new to smoking just got the bradley original smoker. I want to smoke a beef brisket for my daughters first birthday and turn it into pulled beef sandwichs. How long should I plan to smoke a brisket for? If I put 4 briskets in the smoker does that add to the cook time? How long should I put smoke on them for? Any good sauces? What temp should I set the smoker at? Thanks for the help?
Welcome to the forum outnumbered. I would suggest that you post what you just asked as a separate post under the "Introduce Yourself" category and cut and paste your post there cause I guarantee that you'll get a wealth of responses from members and experts to answer you questions.
I for one would not use a brisket for pulled beef. I would use a chuck roast. 4 briskets in the smoker at the same time might be hard to do. Again, there are many brisket smoking experts that will come on and help you.
Again, welcome to the forum and please do introduce yourself as I mentioned above.