Having trouble with beef.

[Pseudo]

So I've done 5 or 6 smokes on the pbv4ps2. Chicken, turkey, and pork have all turned out fantastic but I'm not getting the desired results with beef.

Yesterday I did a large chuck roast which I had pre-injected with beef broth. Smoked at 230 until internal temp hit 165. I spritzed with beef broth every hour or so after the bark set. I then wrapped and waited until internal temp hit 203. It took a very long time, much longer than I expected. I started at 8am, hit 165 at about 9hrs following a very long stall at 145-150ish. It came out of the smoker after 13hrs with internal temp at 203. I let it rest for an hour.

The flavour was amazing, really good smoke ring. The texture wasn't. It was tough, dry, and not pull apart tender. I suspect it did not reach the internal temp required for the fat to break down. Could this be an issue with the supplied thermometer? What else have I missed?

Any thoughts/suggestions/advice would be greatly appreciated.

 

[Jimsmokes]

Get a good instant read thermometer for final temp checks. Probe tender should be the final decision though. I've had that be as high 210

 

[Pseudo]

Thanks. That was definitely a missing step. I shall investigate a good instant read thermometer.

 

[Tym2Fish]

Agree with Jim. Also, get a BT or WIFI thermometer to monitor chamber temp. My smoker holds 230 when it's set at 290. I've got three smokers. They all hold different temps that what's displayed. The bluetooth thermometer has made all the difference. I never use the one that came with the Pit Boss.

 

[Cowboy1955]

So I've done 5 or 6 smokes on the pbv4ps2. Chicken, turkey, and pork have all turned out fantastic but I'm not getting the desired results with beef.

Yesterday I did a large chuck roast which I had pre-injected with beef broth. Smoked at 230 until internal temp hit 165. I spritzed with beef broth every hour or so after the bark set. I then wrapped and waited until internal temp hit 203. It took a very long time, much longer than I expected. I started at 8am, hit 165 at about 9hrs following a very long stall at 145-150ish. It came out of the smoker after 13hrs with internal temp at 203. I let it rest for an hour.

The flavour was amazing, really good smoke ring. The texture wasn't. It was tough, dry, and not pull apart tender. I suspect it did not reach the internal temp required for the fat to break down. Could this be an issue with the supplied thermometer? What else have I missed?

Any thoughts/suggestions/advice would be greatly appreciated.

I agree with Jim but the main deal is to a great cut of meat. I went cheap once and I almost threw it in the trash.

 

[Pseudo]

This is all great advice, thanks. I've invested in an inkbird that connects to my phone.

 

[jstueve]

You could try wrapping in butcher paper at 160 to help it through the pause without drying out.

 

[sharpersmokes]

So I've done 5 or 6 smokes on the pbv4ps2. Chicken, turkey, and pork have all turned out fantastic but I'm not getting the desired results with beef.

Yesterday I did a large chuck roast which I had pre-injected with beef broth. Smoked at 230 until internal temp hit 165. I spritzed with beef broth every hour or so after the bark set. I then wrapped and waited until internal temp hit 203. It took a very long time, much longer than I expected. I started at 8am, hit 165 at about 9hrs following a very long stall at 145-150ish. It came out of the smoker after 13hrs with internal temp at 203. I let it rest for an hour.

The flavour was amazing, really good smoke ring. The texture wasn't. It was tough, dry, and not pull apart tender. I suspect it did not reach the internal temp required for the fat to break down. Could this be an issue with the supplied thermometer? What else have I missed?

Any thoughts/suggestions/advice would be greatly appreciated.

I have the same smoker and 13 hours is way too long for a chuck roast. That's the kind of time needed for a 12-15 lb. brisket, and you're looking at most likely no more than 3 lbs for a chuck roast. I wouldn't fixate on temps but more on look, feel, and probing. Also, as others have said, get a good wi-fi thermometer to monitor the real temp in the smoker and adjust accordingly. Periodically probing with an instant read thermometer will give you both tenderness and temperature. It's a learning journey. Enjoy the ride!

 

[Mike From R.I.]

I did a bottom round roast seasoned up with Montreal steak seasoning, around 4 lbs. Took around 3 hours at 250 deg and an internal temp of 140 deg I pulled it. I used Bear Mountain hickory. A day later it was gone.

 

[Dab942]

I've been doing been doing beef at 300, with excellent results. It might not be popular among the low and slow group, which I was member. I did a brisket for 2 hours at 300, then put it in a pan with some beef stock, and covered for about 2 more ish -- until it comes to temp. Then wrap with moving blankets and rest. It's been outstanding every time. I feel like I'm cheating. Great smoke ring and excellent flavor and texture.

I always had challenges with beef and LONG smokes.