PDA

View Full Version : Smoke?

PitBull
03-16-2009, 01:00 PM
Yesterday I did a couple of Chuck Roasts. They came out real tender and had a real nice smoke ring. But, there was a problem. Even though they had a really good smoke ring, they had almost no smoke flavor. I mean you had to really concentrate on the taste to detect any smoke flavor at all.

Wha' hoppin'd?? :? Never came across that before. I might add, the beef short ribs I had on the shelf above were fine. :shrug:
nodnal
03-16-2009, 01:10 PM
how long did you smoke for
PitBull
03-16-2009, 01:13 PM
They were in the smoke for 6+ hours before I wrapped them.
nodnal
03-16-2009, 01:18 PM
I assume 2-250 degrees? Maybe might have to let that bad boy on there a little longer who knows. Ive never done a chuck roast like that on the pit before, sounds like something new i can do.
Bayou Black Iron
03-16-2009, 01:35 PM
Can't help you other than to say that I've done a number of them on my pit and never had a problem with getting a good smoke flavor :shrug:
PitBull
03-16-2009, 01:38 PM
The confusing part is that it had a real good smoke ring.
UpTop
03-16-2009, 01:43 PM
Mesquite wood? Just curious what's the difference between a chuck roast and a chuck roll? Chuck roll's bigger?
PitBull
03-16-2009, 01:45 PM
I use Mesquite exclusively. Not sure about a Chuck roll, but a chuck roast looks like a gigantic steak of sorts.
UpTop
03-16-2009, 01:50 PM
Maybe they're the same thing. I don't know. Here's a pic of one from the Indiana Trooper.

http://forum.texasbbqrub.com/showthread.php?t=36389
PitBull
03-16-2009, 01:52 PM
Nope, that's bigger than a chuck roast.
Ed Embry
03-16-2009, 01:52 PM
Have you tasted it today? Sometimes when I'm in the smoke myself all day I can't taste it on the meat but the next day it tastes fine.
PitBull
03-16-2009, 01:58 PM
Haven't tasted it today. Maybe you're right. I was having too good of a time playing in the smoke yesterday. I plan on making some taco's out of it tonight so we'll see.
Buckeye
03-16-2009, 02:08 PM
Have you tasted it today? Sometimes when I'm in the smoke myself all day I can't taste it on the meat but the next day it tastes fine.

Good point Edwin....that wuz gunna be my assessmint of tha sitchyashun.:thumbs:
sly2kusa
03-16-2009, 03:38 PM
PB - let us know the results of today's taste. I would have a hard time understanding how Mesquite (of all woods) would not give you a good smoky flavor.

How big was the Chuck again? Did you get any pics of it?
PitBull
03-16-2009, 04:42 PM
No unfortunately no Pic's. The roasts were around 4 lbs. Fairly good size.
Over Dunn
03-16-2009, 05:15 PM
One chuck roll about 20 pds. = three good size chuck roasts, if you cut it thus. Have done a few roasts on the barrel, using mesquite lump and a slab of NC wild cherry wood with excellant results. Have always wrapped them at about 165 to save some juices, and yanked at 200+. Still, JMO, it don't beat the brisket when done right.:popcorn:

OD
jptexas
03-16-2009, 07:16 PM
b we did alot of clouds witch should be about the same as your chucks not alot of smoke flavor but they were very tender and good
totally smoked
03-16-2009, 08:25 PM
Ok...my quiet question...Old wood..overly dried..or bleached?
PitBull
03-17-2009, 07:51 AM
Nope, the wood was not old and like I said the ribs came out fine. I gave the roast another taste last night. I can taste a little more smoke now that my head is clear, but it is still light. I defenitely picked up on the roast beef taste of the meat. Oh well, I guess I'll just have to write it off as one of the great unknowns. :shrug: