Oh and on the smoke ring, it’s definitely in the temp the drum is running at. Typically, 225-250 are good ranges for the heat. The meat only takes on smoke for the first 4 hours or when it reaches a certain internal temperature. The longer it takes to hit that internal temp, the more smoke it will take on. The thing is, each animal lived a different life so some meat will react differently than others. I do know we’ve smoked 4 choice chucks at the same time and same fuel on the same smoker and each of the 4 had a different smoke ring. We even rotated them after 2 hours. We also used mustard as a binder and still got a smoke ring on all of them. The binder doesn’t hinder the smoke entering the meat, just temp, the meat itself and time. In the end, if you’re happy with the smoke flavor you got and the seasoning you used, it’s a success. Try a lower temp next time (225-235 range). Oh also if you have a baffle plate for your drums set the Chuck over the baffle side so the smoke will have to roll past it on its way out the exhaust. That will allow the Chuck to cook a little slower. Would be interested to see your results! Keep up the good work. Your smokers are amazing! 🤘🏾
Piggybacking off our last comment, upon more research the meat will stop taking in smoke when it hits about 170 degrees Spritzing meat or basting cools it down allowing it to come up to temp slower. The meat has myoglobin which reacts with chemicals in the wood/charcoal smoke that turns red/pink/purple over the course of the cook! 😅 #science
Yo Deron, thanks for the support and using two of our fam favorites on this chuck! It definitely looks tender!
Oh and on the smoke ring, it’s definitely in the temp the drum is running at. Typically, 225-250 are good ranges for the heat. The meat only takes on smoke for the first 4 hours or when it reaches a certain internal temperature. The longer it takes to hit that internal temp, the more smoke it will take on. The thing is, each animal lived a different life so some meat will react differently than others. I do know we’ve smoked 4 choice chucks at the same time and same fuel on the same smoker and each of the 4 had a different smoke ring. We even rotated them after 2 hours.
We also used mustard as a binder and still got a smoke ring on all of them. The binder doesn’t hinder the smoke entering the meat, just temp, the meat itself and time.
In the end, if you’re happy with the smoke flavor you got and the seasoning you used, it’s a success. Try a lower temp next time (225-235 range). Oh also if you have a baffle plate for your drums set the Chuck over the baffle side so the smoke will have to roll past it on its way out the exhaust. That will allow the Chuck to cook a little slower. Would be interested to see your results! Keep up the good work. Your smokers are amazing! 🤘🏾
Came out tuff
Consider closing the baffle and lowering your temp to 225. Might help with the smoke ring. Regardless, the Chuck roasts looks 💣💣💣💣💣
I heard that when you add mustard or any thick liquid...it prevents the smoke to penetrate the meat.
Next time I will have to try it with another binder to see if that's the case.
What time of wood did you use?
I used oak for this cook.
Piggybacking off our last comment, upon more research the meat will stop taking in smoke when it hits about 170 degrees Spritzing meat or basting cools it down allowing it to come up to temp slower. The meat has myoglobin which reacts with chemicals in the wood/charcoal smoke that turns red/pink/purple over the course of the cook! 😅 #science