Tried a 3 lb chuck on the "smoker"
 

Got a 3 lb boneless chuck at costco to smoke on the GMG.


Followed the cooking "recipe" as per weight and temperature as found on the line.


Sadly I should have started it two or three hours longer before I did.


Tastes great, but not the pull apart tender I've heard of described.

I'm good with it, has a good smoke ring and flavor, not sure if it's going to pass muster with the other diner.



Oh well, lesson learned.

Next time more hours in the foil to break it down better.

Sound good.

If you can find them, try a whole flatiron. Smoke it to 165*, then wrap it and let it go to about 215-220*, then rest for an hour. It'll stall for a long time due to the big piece of collagen in the center, so plan ahead.

Yeah, I think once wrapped the meat isn't going to dry out, just continue to get tender...







(Yes there is a huge softball in there, we await the mocking!)

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I've never really been much of a smoker since I have always known friends that were great at it or did it for a living. I'm going to buy a Kamado Joe at Costco on the roadshow sometime next week and start learning.

Unless you really love bark, there's no smoke really penetrating into the meat past 165*. I occasionally unwrap and dry things back out a little towards the end, but usually it's all getting pulled, so soft meat ain't a bad thing in that case.

Now that I'm retired,I get to do all the cooking, the dilemma is nothing is what the diner is expecting.

Yet the diner doesn't know what they want off the menu.


Sigh...

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