I have a 5.5lb beef chuck to smoke.
Here's the plan.
Rub with Weber Burgundy beef rub. Wrap and refrigerate over night.
Next day into the pre heated smoker for 4 hours of hickory at 220 deg.
I would like to finish in the oven.
The chuck will be placed into a foil pan with a little apple juice and wrapped with foil.
I will cook at 220 deg until done.
Questions 1) how many hours to finish in the oven?
2) Did I miss anything or can I improve on my plan?
You forgot the very important step about sending me half of the finished product.
Do you put any kind of sauce on the beef like you do with pork
Another question should I use water in the or something else?
Some people use apple juice, some use water. I like to use a little beef broth, then when you pull it you can just mix the broth in with the pull beef, adds a little more flavor.
Mike
Thank You Mike. I'm headed out to warm up the smoker now.
If you have anymore tips i'll be checkin back in a few minutes.
Quote from: justpete on April 04, 2009, 01:35:38 PM
Another question should I use water in the or something else?
I guess I should have asked in the "what"?
I assumed you meant in the tinfoil roaster (covered with tin foil) once it's in the oven. I would keep your temp probe in it and take to an IT of at least 195. I have even taken the IT as high as 200 before on chuck. No problem finishing it in the oven.
Mike
I actually meant to type in the water/ drip pan. :-[
Pete
I just use water in the bowl in the Bradley. There are a few members that have experimented with putting different things in it but really haven't tried any.
Mike
Thank you.... It's smoking ;D