Chuck roast 3.5 lb seasoned with salt and pepper, whilst the smoker comes up to temp.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002013.jpg)
Off to work.....5.5 hours later, IT at 156, pulled for some FTC
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002014.jpg)
Out of FTC, and sliced!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002018.jpg)
Did some red taters and fresh green beans.......dinner time!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002019.jpg)
C
Awesome,
I am amazed at how pink the inside is for an IT of 156.
I am sure it tastes as good as it looks.
Quote from: Gizmo on December 16, 2008, 08:17:37 PM
Awesome,
I am amazed at how pink the inside is for an IT of 156.
I am sure it tastes as good as it looks.
Giz I was a little worried on this one, I guess I really need to check my meat probe. I got home at 5 pm and popped this into the smoker before I left around 12:30ish (I work short days in the office, go in at 2) and at 5ish was showing 154 it took another hour to get to 156 and I moved the probe around. But yep, was quite good, I like my meat on the rare side! Maybe its that darn mesquite! ;D
C
I am amazed too, that you could have that color at 156. I pull mine at 140 and its a little more done than that. Could it be that the messywood affects cooking times? Stubborn ornery Texas beef?...Dunno ;D
Quote from: westexasmoker on December 16, 2008, 08:32:34 PM
Quote from: Gizmo on December 16, 2008, 08:17:37 PM
Awesome,
I am amazed at how pink the inside is for an IT of 156.
I am sure it tastes as good as it looks.
Giz I was a little worried on this one, I guess I really need to check my meat probe. I got home at 5 pm and popped this into the smoker before I left around 12:30ish (I work short days in the office, go in at 2) and at 5ish was showing 154 it took another hour to get to 156 and I moved the probe around. But yep, was quite good, I like my meat on the rare side! Maybe its that darn mesquite! ;D
C
Looks perfect. I tend to go to the medium rare side as well. Better on the rare side than on the medium or well side. I look at it like you can always toss the slices back on or give them a quick dip in a beef broth bath if you want to take the pink out.