Finally got a smoke that I'm proud of - Thank you

D

Duder

New member
Hey guys!

I have been posting my woes on the forum this month about the learning curve I was experiencing. After reading your replies and absorbing your tips I have finally made a piece of meat that meets my expectations.

Tips that I took came from

Barefly
Old Sarge
OldeSmoker



  • Wrap the smoke box in foil
  • Line the bottom with foil and include a hole for drainage
  • Wrap cold smoke tube with foil to prevent airflow
  • Dipped my wood chunk in water before adding into smoke box
  • SLOW ramp up to desired temp starting at 150F and going up in stages to 225F


Thank you.
 
Excellent!

So - tell us about the actual cook! What did you smoke? And we love photos of said cook as well!

But glad you dialed it in for this cook.
 
Well I can't post photos because I didn't take them, and the family ate the meal lol....but I can tell you what I made :D

5 lb chuck roast seasoned heavily with salt and pepper open air on a rack in the fridge overnight.

3oz chunk of pecan wood dunked in water before placing in the smokebox.

Smokebox lined with foil.

Step 1 - 150F for 25 min
Step 2 - 180F for 20 min
Step 3 - 200F for 20 min
Step 4 - 225F until internal temp reached 130F
Step 5 - Pull from smoker and foil wrap for 20 min - Turn oven on to 500F
Step 6 - Place roast in prehated oven at 500F for 6 min to get crispy crust

It was delicious. The fat was rendered perfectly, very tender and just the right amount of smoke on it. Took roughly 3'ish hours to smoke.

 
You must log in or register to reply here.
Back
Top