so i tried my first chuck steak used richs' rub smoked it with some oak chips (i hate chips the smoke is not consistant) i used a cast iron chip box the chiuck had great flavor i totally understand why so many of you guys rave about them BUT this one was dry it would not pull (196 internal pluss a rest of 20 min) so i chopped it made some black jack sauce and and ate sandwiches .
what i will do different next time: use a rost instead of steak use bricks for heat and wood for thin blue .
so what is so bad about RO: 50% of the bag was small (most smaller than a bricket) 10% was dust there were 2 pieces of 1 1/2 x 3/4 furring strips
with such a high % of small stuff it was chocking itself out in the chimney and then burning way hot for maby 20 min and then temp would crash i fought with the temps the whole smoke (i think this is part of the reason it was dry)the cow boy lump was far superior
by the way richs' rub was good
what i will do different next time: use a rost instead of steak use bricks for heat and wood for thin blue .
so what is so bad about RO: 50% of the bag was small (most smaller than a bricket) 10% was dust there were 2 pieces of 1 1/2 x 3/4 furring strips
with such a high % of small stuff it was chocking itself out in the chimney and then burning way hot for maby 20 min and then temp would crash i fought with the temps the whole smoke (i think this is part of the reason it was dry)the cow boy lump was far superior
by the way richs' rub was good
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