Husker_Du Posted September 6, 2023 Author Share Posted September 6, 2023 what temp does it go in the bath at? TBD Link to comment Share on other sites More sharing options...
going4it Posted September 6, 2023 Share Posted September 6, 2023 Depends on what you want for tenderness. 135 for 36-48 hrs is more steak like155 for 24-36 is fall apart tenderness.Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6, 2023 Share Posted September 6, 2023 8 hours ago, WrestlingRasta said: @Wrestleknownothing what am I looking at here? The horizontal axis is time. The vertical axis is temp. The green line is ambient temp. The purple line is internal temp of the chicken. Used a Meater+ probe and the app to get that. 1 Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
ionel Posted September 6, 2023 Share Posted September 6, 2023 2 hours ago, Wrestleknownothing said: The horizontal axis is time. The vertical axis is temp. The green line is ambient temp. The purple line is internal temp of the chicken. Used a Meater+ probe and the app to get that. altitude, humidity, spin drift ... ? 1 Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 6, 2023 Share Posted September 6, 2023 3 hours ago, Wrestleknownothing said: The horizontal axis is time. The vertical axis is temp. The green line is ambient temp. The purple line is internal temp of the chicken. Used a Meater+ probe and the app to get that. Took me a minute to figure those huge variances in temp, I’m assuming that’s when you open to baste? Sorry if seems stupid, just never seen something like that. Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6, 2023 Share Posted September 6, 2023 2 minutes ago, WrestlingRasta said: Took me a minute to figure those huge variances in temp, I’m assuming that’s when you open to baste? Sorry if seems stupid, just never seen something like that. Yes. The first saw tooth is when I opened to turn. The others were to baste. Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 8, 2023 Share Posted September 8, 2023 I'm sooprised that my culture isn't tediously cancelled again, so before I am permenantly cancelled, I have a question. If I've burnt all of my bridges and no one wants to help, then maybe toughen up a little bit and don't let disagreements hurt you so much. Here goes. How long does the chuck roast take to smoke? Going to try it tomorrow. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
mspart Posted September 8, 2023 Share Posted September 8, 2023 I never did one of those Ban. But even the steaks I smoked that I left in too long weren't bad, just a little tough but good on flavor. Never had a bad piece of smoked meat and I guess I've tried hard enough. mspart Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 8, 2023 Share Posted September 8, 2023 (edited) 3 minutes ago, mspart said: I never did one of those Ban. But even the steaks I smoked that I left in too long weren't bad, just a little tough but good on flavor. Never had a bad piece of smoked meat and I guess I've tried hard enough. mspart True. I did overcook some beef kabobs last weekend though that bordered on inedible. Edited September 8, 2023 by Ban Basketball Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
Gus Posted September 8, 2023 Share Posted September 8, 2023 14 minutes ago, Ban Basketball said: I'm sooprised that my culture isn't tediously cancelled again, so before I am permenantly cancelled, I have a question. If I've burnt all of my bridges and no one wants to help, then maybe toughen up a little bit and don't let disagreements hurt you so much. Here goes. How long does the chuck roast take to smoke? Going to try it tomorrow. It usually takes around 5 hours. 1 Link to comment Share on other sites More sharing options...
Offthemat Posted September 8, 2023 Share Posted September 8, 2023 It depends. On the size. On the amount of done you want. On the particular piece of meat-they can vary a lot. If you want it to resemble a brisket, cook it low and slow till it gets an internal temperature of 190-205. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 8, 2023 Share Posted September 8, 2023 45 minutes ago, Ban Basketball said: I'm sooprised that my culture isn't tediously cancelled again, so before I am permenantly cancelled, I have a question. If I've burnt all of my bridges and no one wants to help, then maybe toughen up a little bit and don't let disagreements hurt you so much. Here goes. How long does the chuck roast take to smoke? Going to try it tomorrow. It’s not about time, every cut and every cook is a little different. It’s about internal temp. To get there depends on how big and thick the cut is. And please, can you leave the nonsense to the other threads. 1 Link to comment Share on other sites More sharing options...
Bigbrog Posted September 8, 2023 Share Posted September 8, 2023 Agreed @WrestlingRasta on both statements. I did a chuck roast and it took longer than expected and wasn't quite as fall apart as I thought/hoped it would be. Not sure I would do another one. Pork Butt going on Sunday a.m. for all the wrestling coaches who are coming over...can't wait! Link to comment Share on other sites More sharing options...
Gus Posted September 8, 2023 Share Posted September 8, 2023 4 minutes ago, Bigbrog said: Agreed @WrestlingRasta on both statements. I did a chuck roast and it took longer than expected and wasn't quite as fall apart as I thought/hoped it would be. Not sure I would do another one. Pork Butt going on Sunday a.m. for all the wrestling coaches who are coming over...can't wait! Give chuck another chance. Maybe not a great cut or something got slightly goofed up... I have done dozen and they are super tasty. 1 Link to comment Share on other sites More sharing options...
mspart Posted September 8, 2023 Share Posted September 8, 2023 Smoked meat is tasty!! mspart Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 8, 2023 Share Posted September 8, 2023 10 minutes ago, Gus said: Give chuck another chance. Maybe not a great cut or something got slightly goofed up... I have done dozen and they are super tasty. I ditto this. If you keep it a low temp (220 max) you're going to be okay, it's nice meat you can do a lot of things with. Smoking at 250 or so you're going to be at a big risk of losing it. Resting time is a big deal as well with all the fattines in a chuck. Resting is underestimated a good bit. Link to comment Share on other sites More sharing options...
mspart Posted September 8, 2023 Share Posted September 8, 2023 Injection, injection, injection. mspart Link to comment Share on other sites More sharing options...
Offthemat Posted September 8, 2023 Share Posted September 8, 2023 I read that more fat equals more flavor and less fat equals more tender. I go for choice or better. Certified Angus is supposed to be between choice and prime. I usually search for the cut that is choice but close to prime. The last brisket took eleven hours the one before took fifteen and they weighed within two ounces of each other. Link to comment Share on other sites More sharing options...
Offthemat Posted September 8, 2023 Share Posted September 8, 2023 On 9/6/2023 at 8:25 AM, ionel said: altitude, humidity, spin drift ... ? Spin drift has to be taken into consideration for a proper cook. Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 8, 2023 Share Posted September 8, 2023 This is great info for me; thanks. I'm diving in tomorrow to my first two chuck roasts on the Traeger. Can't wait! 1 Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 8, 2023 Share Posted September 8, 2023 3 hours ago, mspart said: Injection, injection, injection. mspart Says every junkie under the sun. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
mspart Posted September 8, 2023 Share Posted September 8, 2023 True. My neighbor says this all the time. Good luck with the smoking. Let us know how it turns out. mspart Link to comment Share on other sites More sharing options...
GreatWhiteNorth Posted September 9, 2023 Share Posted September 9, 2023 One thing I can say right here and right now is that we need more finished meat pics. Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 9, 2023 Share Posted September 9, 2023 I'll save the hassle if not, but if anyone is interested in me posting pics of my Traeger chuck roasts today I will. Yes, plural, as I'm smoking/grilling enough for leftovers for the week. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 9, 2023 Share Posted September 9, 2023 Chicken lollipops and bacon/spinach Mac n cheese 4 Link to comment Share on other sites More sharing options...
Ronnie Ramirez Walnut, California Class of 2025 Committed to Oklahoma State Projected Weight: 125, 133
Landon Robideau St. Michael-Albertville, Minnesota Class of 2025 Committed to Oklahoma State Projected Weight: 149, 157
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