I've smoked one chuck before. Was a bit bigger, more like 6# if I remember right. Took 9 or 10 hours to get to 190-195 with the smoker set to 225, I believe. Plus an hour and a half to 2 hours wrapped in a towel in a cooler. 12 or so hours total. So a little more than half that size, 9hrs should be plenty.Smoked chuck roast... ~3.25#.
Temp/time?
Thinking of doing it with a typical brisket-style rub, just S&P and maybe some ancho chile powder if I'm feeling it, and aiming for about the 250 range. Wondering what time I need to be starting this thing in the morning to have it done by dinner... Wasn't planning on doing any sort of crutch/foil.
I'm thinking based on past small pulled pork chunks in that rough size that I should budget 7-8 hours for cooking, and if it rests 1-2 hours it should be fine, so start 9ish hours prior to intended eating time?
Good plan or am I going to be eating at midnight?
I’ve seen it for pork butt but not brisketAnyone ever done the "hot 'n fast" method? I've seen people do 20lbs briskets in 5 hours with it, but I haven't had success. Brisket comes out tender, but not THAT tender.
3-2-1ish method for 2 racks of pork ribs in the Electric smoker then in the oven. Came out really good, smokey and tender even tho wasn't a "pure" technique.
Other notes: spritz with 50/50 apple cider and apple juice. Used Sweet Baby Ray's Hawaiian BBq sauce but didn't care for it. Switched to the Honey BBq
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I'm trying the 3-2-1 method right now...but need to get better at it...don't have anything to spritz with...
More like 5 total hours at 260F avg...cherry wood chunks. Hoping for best!
Anyone ever done the "hot 'n fast" method? I've seen people do 20lbs briskets in 5 hours with it, but I haven't had success. Brisket comes out tender, but not THAT tender.
That's great advice thanks! I was visiting my parents and had to figure out their Weber gasser...the ribs were still tasty despite my mis-cues (pun always intended).try the 3-1-1. I was using it and took some nice trophies with it - including a NY State level Champion in Ribs. I thought I was doing something wrong tight work out right until I saw BBQ master Steve Raicklen's article on 3-1-1
The idea is that it can be easy to over cook ribs and often 3-2-1 produces mushy ribs. An hour in the braise step (wrapped in foil) should so the trick and you can then gauge the doneness using the bendy method and then adjust the last hour up or down accordingly. If they bend 90° then give them a glaze and remove after 20 minute. If they bend but not all the way, then gaze them in 40 minutes and they should be ready right at the 1 hour mark. If they are stiff, then check every 30 minutes and glaze when just about ready.
At 260 I cant imagine you will need 5 hours.
I do baby backs 2-2-1.
PS. I love the color cheery wood puts on ribs.
That's great advice thanks! I was visiting my parents and had to figure out their Weber gasser...the ribs were still tasty despite my mis-cues (pun always intended).
+1 for shoulder/butt while learning BBQ... the homebrew extract of the pit!
Smoked brisket yesterday. Stubborn thing wouldn't get completely up to 195° in the smoker, despite a 16 hour smoke at 225°. Kind of ruined supper that it didn't finish resting until 11:30. But it was still good this morning in a sandwich with an egg.
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If you're having trouble getting it up to temp, one solution is to finish it in your oven and raise the temperature to 300 or so. I would also second guess the temperature probe readings if it went that long. From the pics it looks fairly small and if it passes the jiggle test then I rest it in a faux cambro and cut it up.Smoked brisket yesterday. Stubborn thing wouldn't get completely up to 195° in the smoker, despite a 16 hour smoke at 225°. Kind of ruined supper that it didn't finish resting until 11:30. But it was still good this morning in a sandwich with an egg.
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if the temp probe slides in like a hot knife through butter and it has a "giggle" to it, it's done regardless of the thermometer reading. Although after 16 hours at 225° and below 195°, I suspect a temperature misreading someplace. Take multiple readings. The thin part of the flat will cook differently than the point so you may get a variety of readings to give you a better idea how it's cooking. Also, I never trust the BBQ thermometer unless it's right next to the meat and calibrated.
how did it cone out? Stiff and dry? Tender? Mushy? I like to cook well in advance and let it rest for hours,. The sample slices in my above post pic were a bit dry and tough when I cut them the next morning, but the ones I reheated in the microwave for sandwiches during the week were absolutely perfect tender.
My thermometer usually shows it to be a little hot. Usually when it looks like it should be done we get another thermometer to double check and get about 10° cooler.
I don't like opening it up to check that often. When you're lookin', you ain't cookin'. I think I can plug another temperature probe into my smoker, maybe I'll give that a try.
I've not made that many briskets to see what the deal is with the jiggle test. It's something I suppose I should get familiar with.
It came out good. I wouldn't be embarrassed to share it with family. It didn't pass the pull test, but when sliced it can be easily cut with a fork. It isn't tough or chewy. I wouldn't describe it as dry, but I bet that it wasn't as moist as it could've been.
I was wondering about vacuum sealing some, and when I get around to heating that portion up just put it in the crockpot with a little beef stock. It would probably ruin any bark that formed, but besides that I don't see a problem.
My thermometer usually shows it to be a little hot. Usually when it looks like it should be done we get another thermometer to double check and get about 10° cooler.
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