BBQueen
New member
I was enlisted by my partner's Taco shop to smoke 20 lbs. chuck for a chunky beef SW chili...I didn't take any pix of the process but what he wanted was a lightly smoked chuck...not quite done, as it was going to finish cooking in the chili...so my job was to render out the fat and add smoke...
So we decided after marinading the the meat overnight with a thick sauce he concocted. The meat would carry those flavors to the chili, which would simmer for 8 hours in great big pots.
I suggested after the marinade while the meat was cold, cut into the final chunks he wanted in the chili...and do about a 3 hour smoke at 225 with the chunks spread out across three screens with a tray to catch the drippings. (he used that later)
The meat came out of the smoker with a strong heated spice and a firm tooth. It was cooled in fridge then it went into the chili and simmered overnight. The result was bit sized chunks of perfect melt in your mouth beef, that did not fall apart into strings...the heat was tempered by the stewing in the chili and the result was a really satisfying chili with a distinct smoke note (applewood & hickory two small chunks about 2.5 oz.)...The meat produced something like 35 quarts of chili for the shop...
So we decided after marinading the the meat overnight with a thick sauce he concocted. The meat would carry those flavors to the chili, which would simmer for 8 hours in great big pots.
I suggested after the marinade while the meat was cold, cut into the final chunks he wanted in the chili...and do about a 3 hour smoke at 225 with the chunks spread out across three screens with a tray to catch the drippings. (he used that later)
The meat came out of the smoker with a strong heated spice and a firm tooth. It was cooled in fridge then it went into the chili and simmered overnight. The result was bit sized chunks of perfect melt in your mouth beef, that did not fall apart into strings...the heat was tempered by the stewing in the chili and the result was a really satisfying chili with a distinct smoke note (applewood & hickory two small chunks about 2.5 oz.)...The meat produced something like 35 quarts of chili for the shop...