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[reubenray]

I did another chuck roast yesterday and followed your recommendation for holding the meat temperature around 210 for a hour.  I smoked the 3 1/2 pounder for 3 hours at 200.   I then put it in a pan with broth and onions at 220 until it reached 165/170 degrees.  Each hour I flipped the roast over.  This step took about 4 hours.  I then covered it and bumped the smoker temperature to 250.  After only an hour it reached  the 210 range.  I then lowered the temperature to 230 and it held the meat temperature right at 212 for an hour.  I then removed it to start cooling down.

That last step is definitely the secret to getting it fork tender.  It took right at 9 hours to get done.  The only issue I saw was while my wife was pulling it apart with a fork some kept disappearing into her mouth.  The shredded beef was put back in the broth and put into the refrigerator.  We will remove most of the fat today and my wife will make a gravy to serve it all over egg noodles.  This meal has become one of our favorites to smoke on the smoker.

[pmillen]

I'm sorry pmillen. After searching I see that you have that recipe here.
https://pelletfan.com/index.php?topic=4704.msg54584#msg54584

That's okay.  I originally posted it on PH and thought that putting it here had some merit.  Interestingly, I didn't notice that you had already posted it from memory.

[dk117]

If I remember correctly we were inspired by the Pepper Stout Beef post on PH 8 or so years ago.   And we all went through this same level of excitement.  I've been cooking them ever since.  I pulled three chuck roasts (ranging from 2.5 to 3.5) out of the freezer the other day.   Made a rub (ancho chilies mixed to near powder, Mexican chili powder, smoked paprika, garlic powder, coarse black pepper, a portion of taco seasoning) rubbed and let sit overnight.  Into the Gator at 225.   Ran out of pellets and started back up (user error again).    Ran for a good 8 hours until I paid it much attention.  Read up on this tread and figured going longer would be no problem.   I eventually covered at IT of 180 or so, put in some beef broth.   Upped pit to 250.  Two hours later added two white onions, three pablano pepers, three red bell peppers.  All rough cut.  Then went for another 2 hours.  So yeah, 12 hours in all.   I added a cup of calabrian chilli when shredding.  Shredded easily, tasted great.   I'll be adding salt to mine, wife asked me to limit the salt and ... it needed salt! 

And my phone camera is just about  dead   So I put the pictures together to give you an idea.  The blurry ones are from my phone.

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[Hank D Thoreau]

I found a couple more chuck roasts today. I will probably be cooking them sometime this week, over the weekend at the latest.

Everyone loves the pulled beef at my house.

[okie smokie]

You've convinced me.  Will do one this next week. 
Great pioneer work in the low slow pot roast area.  I'm thinking smoking at 200* for 3 hrs, and then beef consume, with French Onion Soup mix, carrots, and onions until temp of 210 reached and held for hour or such.  Then rest another hour before pulling and defatting. ?  Comments appreciated.

[reubenray]

We usually plan on eating the pulled beef the next day after it is smoked.  After it is shredded we pour up the au jus and put it and the shredded beef in the refrigerator in separate containers overnight.  The next morning it is easy to defat the au jus.  It all then goes into a pot on top of the stove to simmer for a while before eating.  I have one of those defat cups, but I can't seem to get it to work right.

[okie smokie]

We usually plan on eating the pulled beef the next day after it is smoked.  After it is shredded we pour up the au jus and put it and the shredded beef in the refrigerator in separate containers overnight.  The next morning it is easy to defat the au jus.  It all then goes into a pot on top of the stove to simmer for a while before eating.  I have one of those defat cups, but I can't seem to get it to work right.

Great idea to separate the au jus. Then just lift the solid fat plate off the top.  Will do that.

[Hank D Thoreau]

I cooked a couple more chucks yesterday. This time I held the internal temperature (four probes) between about 203 and 211 for two hours rather than one. This was the most tender my chucks have turned out. I was able to get better control over the internal temperature and really hold it well. Wifi controls and temperature measurements really help. In the past, some probes would start to rise too high so I would cut it off. So there is a new best chuck so far at my house.

As far as the au jus is concerned, I used it with my first chuck and thought it was too strong. I have not used it since. It might depend on what you are making. I make a lot of tacos and that big beefy flavor does not fit.

[heffneil]

Here is the chart on the two beef chucks I did on Saturday. They turned out really good. The second chuck lagged a bit behind so I cooked it a bit longer.

I am not sure why my second chuck was running so low with the probe. I had a second probe in it that was not on wifi that ran higher. So far, I have found that holding for an hour somewhere from 205 to 215 is working out great. I use multiple probes so I get a range of temperatures.

I set my Daniel Boone at 200 to get 225 at the grill where the chucks were placed. This time the average was a little lower than previously.

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What device is this recording that data?

Thanks,

Neil

[Hank D Thoreau]

Here is the chart on the two beef chucks I did on Saturday. They turned out really good. The second chuck lagged a bit behind so I cooked it a bit longer.

I am not sure why my second chuck was running so low with the probe. I had a second probe in it that was not on wifi that ran higher. So far, I have found that holding for an hour somewhere from 205 to 215 is working out great. I use multiple probes so I get a range of temperatures.

I set my Daniel Boone at 200 to get 225 at the grill where the chucks were placed. This time the average was a little lower than previously.

 [ Invalid Attachment ]   [ Invalid Attachment ]

What device is this recording that data?

Thanks,

Neil

I am using a ThermoWorks Signals with four probes, three in the meat, and one ambient. It connect wifi to my phone. I transfer the data to Google Drive and then do the statistical analysis in Excel.

Here is the chart for the two chucks I did yesterday. I was time constrained at the end of the cook so I did not hold at terminal internal temperature as long as I have been doing lately.

An hours is good. Two hours is better. The beef was still easy to shred. The temperature drop came from my smoker turning off while I was out driving someone to work and doing some shopping. The Signals kept capturing temperatures.

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[Hank D Thoreau]

Last weekend I cooked my 14 and 15 chuck roast since I started cooking them back in April. These went up in temperature more quickly than my previous chucks.

I got the internal temperatures frozen rock solid at 210 with several probes and held for more than two hours. The hold is the key.

The chucks turned out perfect and incredibly tender. It seems the longer I hold the more tender they turn out, and so far it does not seem to matter how quickly I get to 210.

Now I'll have to work on brisket. I am still struggling with the different thicknesses of the meat. I am hit and miss so far.

[Osborn Cox]

You have inspired me to try one of these for the 4th of July weekend.    Looking at your signals graph it looks like you are running a grill temp of 230ish right from the start, is that correct?   

[Bar-B-Lew]

You have inspired me to try one of these for the 4th of July weekend.    Looking at your signals graph it looks like you are running a grill temp of 230ish right from the start, is that correct?

I'd recommend 275°.  I think the meat will break down faster for you and you will not lose any additional smoke flavor IMO.

[Hank D Thoreau]

You have inspired me to try one of these for the 4th of July weekend.    Looking at your signals graph it looks like you are running a grill temp of 230ish right from the start, is that correct?

I shoot for 225, but it often gets higher than that. Sometimes I have to set my smoker down to 200 to get there. For the hold I try to keep the temperature close to 210, maybe a bit lower.

I wrap at about IT 160 to 165 adding about 1/8 cup of beef broth.

I do two at a time now. One does not last since everyone likes it. That's why I have done 15. I have done them in pairs after the first one I cooked, and posted about.

I just got my new freezer last Friday so I was able to unload some meat to make it more accessible. I have a couple of pork butts that I need to cook. I got a good deal on a two pack at Smart and Final right before the stay at home order.

[rdsbucks]

What kind of BBQ sauce works best for when you sauce it?