Welp the thought of a smoked chuck roast sammich was great.....The end product...not so much.
Bought a chuck roast ~3 lb. Rubbed it down with Mad Hunky GP. Preheated the smoker to 250 F (filled water pan with sand, 1st time trying that). Tossed the chunk of meat in the smoker and added a foil packet of mesquite chips to my smoke pan. I have been using only chunks but I only had apple chunks and wanted a stronger smoke flavor for the beef. Well that is where things started down hill. Thick white smoke billowing out of the smoker. After that first packet of chips I went with apple chunks.
After ~ 5 hours the meat reached 160 F. Put it in a foil pan with some preheated beef broth, garlic, and onion. Foiled it and returned to the smoker (still about ~250 F). Little over an hour later it was at 201 F. Verified with instant read thermometer. Wrapped pan in towels and let it rest about an hour until the wife got home.
It was still really hot when I pulled it out of the pan and that's when I realized things weren't so great. Grabbed a couple of forks and it wouldn't shred. I've seen that happen with pot roasts in the crock pot so I figured I'll just eat it without shredding. It was about as tender as a rubber shoe. And tasted like a burnt shoe at that. The odor when I took the foil off of the pan wasn't that great either. Smelled burnt.
So my question for you is....... WTH did I do wrong?
I'm sure at least some of the off flavor was the billowing white smoke that I started out with. Do you think anything I did would've caused the shoe like texture? I know tough cuts of meat happen but boy this thing was tough.
I will definitely try again, but before I do I'd like some feedback on what NOT to do next time.
Bought a chuck roast ~3 lb. Rubbed it down with Mad Hunky GP. Preheated the smoker to 250 F (filled water pan with sand, 1st time trying that). Tossed the chunk of meat in the smoker and added a foil packet of mesquite chips to my smoke pan. I have been using only chunks but I only had apple chunks and wanted a stronger smoke flavor for the beef. Well that is where things started down hill. Thick white smoke billowing out of the smoker. After that first packet of chips I went with apple chunks.
After ~ 5 hours the meat reached 160 F. Put it in a foil pan with some preheated beef broth, garlic, and onion. Foiled it and returned to the smoker (still about ~250 F). Little over an hour later it was at 201 F. Verified with instant read thermometer. Wrapped pan in towels and let it rest about an hour until the wife got home.
It was still really hot when I pulled it out of the pan and that's when I realized things weren't so great. Grabbed a couple of forks and it wouldn't shred. I've seen that happen with pot roasts in the crock pot so I figured I'll just eat it without shredding. It was about as tender as a rubber shoe. And tasted like a burnt shoe at that. The odor when I took the foil off of the pan wasn't that great either. Smelled burnt.
So my question for you is....... WTH did I do wrong?
I'm sure at least some of the off flavor was the billowing white smoke that I started out with. Do you think anything I did would've caused the shoe like texture? I know tough cuts of meat happen but boy this thing was tough.
I will definitely try again, but before I do I'd like some feedback on what NOT to do next time.
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