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Posted on 6/27/22 at 9:48 am to Havoc
quote:
So not wrapped? Just asking if wrapped or not for this step.
No wrap. Just lined a container with foil and tossed them back on the smoker.
Posted on 6/27/22 at 9:49 am to JohnDoe00
quote:
What was the weight on the roast, and what was total cook time?
It was about a 3 lb. roast and the total cook time was around 6 hours.
I hit a stall at around 152 so I bumped the temperature to 300 on the smoker to break through it.
Posted on 6/27/22 at 1:59 pm to LSUZombie
Question: I know it probably has to do a lot with the quality of meat, but how tough was yours before you cubed it? I'm cooking now it's at 165 deg and about to wrap. The meat is so tough I couldnt get probe in far at all. Wondering if I should just shut down and save pellets.
Posted on 6/27/22 at 2:10 pm to AutoYes_Clown
quote:
Question: I know it probably has to do a lot with the quality of meat, but how tough was yours before you cubed it? I'm cooking now it's at 165 deg and about to wrap. The meat is so tough I couldnt get probe in far at all. Wondering if I should just shut down and save pellets.
I tried a piece at 165 and it had a chew to it. At 195, it was very tender, but not fall apart tender.
After two hours more on the smoker, it was melt in your mouth tender.
Keep the faith.
Posted on 6/27/22 at 5:22 pm to LSUZombie
You think it would be good with something other than a coffee marinade?
Posted on 6/27/22 at 5:26 pm to Royalfisher
Absolutely. Use any spice rub you like. Some just use salt and pepper. I wanted to give the coffee rub a try.
Posted on 6/27/22 at 5:38 pm to LSUZombie
Try this with pork belly. BBQ rub, and sweet bbq sauce / brown sugar
Posted on 6/28/22 at 10:48 am to LSUZombie
Best meat I’ve had in my mouth
subtle I'm Gay brag
subtle I'm Gay brag
Posted on 7/3/22 at 6:01 pm to LSUZombie
So after reading this thread last week, I had to try it.
Needless to say, I'll be buying alot more chuck roasts in the future.
Needless to say, I'll be buying alot more chuck roasts in the future.
Posted on 7/3/22 at 7:39 pm to Cowboyfan89
Another bump….doing this tomorrow with a 3 lb chuck roast. Did mustard and heavy salt/pepper rub, wrapped and in the fridge for an early morning pull.
OP provided a great game plan, and I’ll also take any other tips along the way
Happy 4th
OP provided a great game plan, and I’ll also take any other tips along the way
Happy 4th
Posted on 7/3/22 at 8:22 pm to LSUZombie
Coffee rub from my traeger cook book
1/2 cup kosher salt
3 tbsp dark roast coffee
2tbsp coarsely ground pepper
1 tbsp turbinado sugar ( no idea? I use brown)
1/2 tsp chili powder
1/2 tsp cocoa powder
1/2 cup kosher salt
3 tbsp dark roast coffee
2tbsp coarsely ground pepper
1 tbsp turbinado sugar ( no idea? I use brown)
1/2 tsp chili powder
1/2 tsp cocoa powder
Posted on 7/3/22 at 9:05 pm to Thecoz
quote:
1 tbsp turbinado sugar ( no idea? I use brown)
Natural, coarser brown sugar from what I read. Guess you'd find something like that at Whole Foods or maybe Rouse's.
The only thing I didn't do was the mustard before applying rub. I also just used a rub I've used on brisket in the past, but might just give that coffee rub a try the next time I do one.
Posted on 7/3/22 at 9:15 pm to Thecoz
You can find turbinado sugar at most grocery stores. The brand name “Sugar in the Raw” is most popular, but it’s turbinado sugar.
This post was edited on 7/3/22 at 9:21 pm
Posted on 7/4/22 at 6:42 am to tlsu15
Off we go… 
Posted on 7/4/22 at 8:15 am to LSUZombie
quote:
I tried a piece at 165 and it had a chew to it. At 195, it was very tender, but not fall apart tender.
Internal temp needs to hit 203 for connective tissues to break down for fall apart tender on these cuts of meat.
Posted on 7/4/22 at 8:16 am to tonydtigr
you are not going to see fall apart tender on these cuts unless you braise them.
Posted on 7/4/22 at 8:42 am to t00f
Cuts of meat high in collagen need to reach 201 to 205 to break down. It's widely known. I did not pull those numbers from thin air.
Braising works well and is a great way to cook tougher cuts of meat, but we are discussing smoking here. When you braise to fall apart tender, check the internal temp of the meat. It will be hitting approximately 203 degrees at that point.
I smoked some fall apart tender plate ribs yesterday on the smoker. No braising.
Braising works well and is a great way to cook tougher cuts of meat, but we are discussing smoking here. When you braise to fall apart tender, check the internal temp of the meat. It will be hitting approximately 203 degrees at that point.
I smoked some fall apart tender plate ribs yesterday on the smoker. No braising.
This post was edited on 7/4/22 at 8:49 am
Posted on 7/4/22 at 8:45 am to t00f
I started slicing pork butts into 2.5 - 3 inch steaks. Marinating for 2 days in Tony's and Willingham's Spicey.
Hit the grill to get marks then 3 hours in a covered aluminum pan at 275. No knife needed, cuts with a fork and very good. More flavor than the regular pork butts
that I've done which are very good as well.
Hit the grill to get marks then 3 hours in a covered aluminum pan at 275. No knife needed, cuts with a fork and very good. More flavor than the regular pork butts
that I've done which are very good as well.
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