Prepping a 4 lb. Angus Chuck Roast for smoking tomorrow. Gonna do them with Syracus Salted Potatoes for my folks who came into town today.
First, the roast with minced garlic and EVOO:
(http://i322.photobucket.com/albums/nn436/msovik/AngusChuckRoast112808.jpg)
Then with a simple rub of brown sugar, white pepper, sea salt, onion powder and just a pinch of cayenne:
(http://i322.photobucket.com/albums/nn436/msovik/AngusChuckRoast2112808.jpg)
Gonna hit with 5 hours of hickory and maple. Doing it at 210F for the duration of the smoke.
Will post follow up pics
looking good SD
looks like you are cooking like I do
Drew my inspiration from your posts, beefman!
Can't wait to see the finished product. :o
I'll post the pics when done, Sigs. And just to show you I'm the kind of guy who's willing to go the extra mile, I'll even taste it for you ;D
So after resting in the refer overnight, the roast is in the smoker with 5:20 of oak at 205F
(http://i322.photobucket.com/albums/nn436/msovik/AngusChuckRoast3112909.jpg)
Hey SD, is that the Maverick meat guage sticking out of your meat? Looks yummy :)
I see the Maverick Et-73 Meat probe, the ET-73 Smoker probe, and I assume the other wire is the temp sensor for the PID.
John, FLBR has it down. The probe into the meat is the ET-73 meat probe, the smoker temp probe and the yellow one is the probe for the PID. It makes it so easy that even a nimrod like me can smoke anything ;)
SD
SD,
5 hours of smoke? :o You have really stepped up your appreciation for the smoke flavor. Be sure and give us a follow up report if you can get off the couch after that good looking piece of beef. :) Looks like your folks are in for a great meal. Making my mouth water.
John, you really need to get the Maverick ET-73!
KyNola
It's almost done now, KY! The meat is at 151 and I'm gonna pull at 155 and FTC while I make the Syracuse Salted potatoes. I'll be sure to take pics of the meat when finished...... you can even have first peek ;D I thought serious about the 5 hours but then figured, what the heck....I ain't using mesquite, so it should be good ;) ;D
SD
SD, how do you figure out that it should take about five hours to cook that slab? Are you basing that off of a recipe, experience or a combination of both?
John
John,
It took longer than 5 hours to cook (about 6.5 hours). The 5 hours was the time of smoke I put on it. Normally, I only go to a max of 4 hours of smoke, but had 3 extra pucks lying around and wanted to clean out the cabinet, so I threw an extra hour of smoke on it. Couldn't tell a difference between 4 and 5 hours though. I utilize experience when guesstimating time, but realize that even though I may have 2 roasts that weigh the same, they could and usually do have different cook times. I just let the meat tell me when it's done.
SD
SD - Thinking about doing something like this on Saturday. Any tips? How did it turn out? Tender?
Absolutely tender, Dex. It came to IT much quicker than I anticipated, but that's okay, with FTC, it was no problem at all. Just remember to keep it low (I recommend 200-205F). I recommend filling the water bowl with rootbeer or half-rootbeer/half water. I really liked the sweetness it provided in combination with the smoke. Might also want to spritz it every now and then with rootbeer as well although it was tender as is. Be sure to let me know how it comes out!
SS
Holy cow SD that looks awesome ;D
Me and my father gonna have to try that one out soon.
Quote from: Smoking Duck on December 10, 2008, 06:01:33 PM
Absolutely tender, Dex. It came to IT much quicker than I anticipated, but that's okay, with FTC, it was no problem at all. Just remember to keep it low (I recommend 200-205F). I recommend filling the water bowl with rootbeer or half-rootbeer/half water. I really liked the sweetness it provided in combination with the smoke. Might also want to spritz it every now and then with rootbeer as well although it was tender as is. Be sure to let me know how it comes out!
SS
Thanks for the reply SD. I like the idea of just a simple rub that you used. I will probably use the same approach along with the rootbeer idea. Do you think I will have good results if I were to use Hickory instead of oak? I was planning on picking up a box of it, thats what I ask. Do you think it matters what type of roast I use?
Where is the end result picture? :o
That looks good SD!
Love to see a picture of it finished!
Definately going to try that one, already bookmarked it!
Got an angus steer just about finished and ready for the freezer the first week of 2009.
Carolyn
Unfortunately, something happened with my camera so I didn't have any end result pics. :(
I think Hickory will work just fine; oak and pecan were all that I had left at the time and I needed the pecan for cheese, so I chose oak for the meat. Hickory would be great, IMO.
I think that the only thing you need to worry about when doing a roast is making sure the meat isn't too lean. When meat is too lean, the low and slow doesn't work that well. Gotta have some fat to make it nice and juicy!
Chuck is the perfect cut for the right amount of fat.
It's my favorite roast personally. But a prime rib is ok, too! ;)
Carolyn
I agree with you, Sarah. ;D
SD
Chuck it is! Did you trim off any fat before you began? I just picked up a box of Hickory.
Nope, I sure didn't. You want all the fat you can get on it.
SD
SD
Just picked up a nice Chuck roast for my smoking tomorrow. 3.17 lbs (its only for my wife and I.) I'm planning on doing it just like you did. When you say "brown sugar" are you talking the brown sugar that comes in a bag? It looks different in your pics.
Also, any certain ratio that you used on your rub? Or just tossed it all together?
Any idea how long this will take to smoke/cook? I think I'll hit it with 3 hours of Hickory (or should I do more?)
Hey Dex,
I don't have any specific amounts; I just throw it together as I feel it. I don't really think it matters. I used plain old brown sugar; just looks different because it was wet with the garlic and olive oil.
3 hours of hickory would be perfect. I would plan on a 5 hour cook time or thereabouts depending on the temp and wind. Just let the meat tell you when it's done and be sure to cut across the grain! Leftovers make a great sandwich especially with smoked cheese on top! Good luck! Have fun!
SD