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-   -   Chuckie advice needed..... (http://www.bbq-brethren.com/forum/showthread.php?t=152742)

DubfromGA 01-30-2013 07:41 PM

Chuckie advice needed.....
 
Gonna smoke a chuckie tomorrow......as long as this storm doesn't destroy my Akorn and deck.

Limbs coming down like crazy.


This is my first chuckie smoke.


It's a 3.5 lb cut. Biggest they had, unfortunately. I tried to get one well marbled vs all the fat on the outside.

I'm wide open to suggestions.

In addition to the chuck roast, I have some beef broth, small potatoes, carrots, onions and foil-pan.

I have lump coal plus hickory, apple, cherry and mesquite chunks.

I also have some Plowboy's Bovine rub.

Outside of that I'll have an appetite and a few cold brews.

fantomlord 01-30-2013 07:45 PM

throw some rub on it, cook it over lump with any of the woods you have to about 160° IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy.
enjoy, and post some pics when you're done!

Bludawg 01-30-2013 07:46 PM

Sounds like a plan to me. Hope Momma Nature don't spank you to bad.

DubfromGA 01-30-2013 07:52 PM

Thanks!


Quote:

Originally Posted by fantomlord (Post 2348290)
throw some rub on it, cook it over lump with any of the woods you have to about 160 IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy.
enjoy, and post some pics when you're done!


Cornstarch.......yup. Gotta can.

Gravy will be had.:-P

Would you pull all of it or slice some?


Also....after traying....what level of broth would you add? Enough to just cover it and the vegetables?


Quote:

Originally Posted by Bludawg (Post 2348293)
Sounds like a plan to me. Hope Momma Nature don't spank you to bad.

Me too. I'm hoping to spank the hawt mama I'm married to later. This storm is not relevant to my goals.:becky:

AugustusRooster 01-30-2013 07:56 PM

You are in for a treat Dub. Smoked chuckie is one of my favorites. I tend to leave mine uncovered longer cause I like bark. But most folks proceed as fantom described.

Bludawg 01-30-2013 07:58 PM

Quote:

Originally Posted by DubfromGA (Post 2348302)
Thanks!
Me too. I'm hoping to spank the hawt mama I'm married to later. This storm is not relevant to my goals.:becky:

Pix or it didn't happen:laugh:

AugustusRooster 01-30-2013 08:01 PM

Quote:

Originally Posted by Bludawg (Post 2348311)
Pix or it didn't happen:laugh:

From now on whenever Dub includes (with pron) in his thread titles, I'll be sure to click. Hell, he's liable to crash the server! :tongue:

DubfromGA 01-30-2013 08:13 PM

Quote:

Originally Posted by Bludawg (Post 2348311)
Pix or it didn't happen:laugh:

Here she was yesterday when I was chilling out....dog in my lap trying to watch BBQ Pitmasters.

http://i203.photobucket.com/albums/a...129_150802.jpg


At 45, I swear I'm more smitten every year.




Quote:

Originally Posted by AugustusRooster (Post 2348312)
From now on whenever Dub includes (with pron) in his thread titles, I'll be sure to click. Hell, he's liable to crash the server! :tongue:


:grin: ya'll ain't right........and that's why I feel so at home here. :loco:



I'll use this thread to update my progress tomorrow.

Tonight's progress pics, however, might offend those with Puritan sensibilities. One of three thangs will occur: this storm will just wipe me out, I'll take drunk.......or my goals of being Dirk Diggler will be attained.

Bluesman 01-30-2013 08:40 PM

http://i203.photobucket.com/albums/a...129_150802.jpg


And you're cooking what.............:twitch:

benniesdad 01-30-2013 08:44 PM

Hey DubfromGA – sounds like you took advantage of the sale on chuckies that Publix has been running this week. Personally, I would pull it all. To me, that is what makes smoked chuck roast special. I like to smoke them low and slow to 160 and then cover, crank up the heat to 325-350 and cook to 215 internal.

fantomlord 01-30-2013 09:29 PM

+1 on pulling it all

DubfromGA 01-31-2013 11:19 AM

A little behind schedule, I guess.


Added another chuck roast after hearing about some dips that it's used in. Figure I'd seal it up and make the dip before the SuperBowl.


http://i203.photobucket.com/albums/a...131_111429.jpg



Using some cherry along with the lump.



http://i203.photobucket.com/albums/a...131_112621.jpg



On at noon.

http://i203.photobucket.com/albums/a...131_115814.jpg



I do need to nail down a great dip recipe......suggestions?

DubfromGA 01-31-2013 04:06 PM

http://i203.photobucket.com/albums/a...131_140843.jpg





http://i203.photobucket.com/albums/a...131_153600.jpg



Bottom of the pan:

http://i203.photobucket.com/albums/a...131_153112.jpg





Meat over the Onions & chili peppers.


http://i203.photobucket.com/albums/a...131_154104.jpg


Foiled it and crunk open the bottom vent.



Cut up some country ham for the black-eyed peas my wife requested.




http://i203.photobucket.com/albums/a...131_155153.jpg

DubfromGA 01-31-2013 05:36 PM

Peas soaked last night and started cooking when I foil panned grillwork.


They are ready now.


http://i203.photobucket.com/albums/a...psb3b90c58.jpg


More time needed on potatoes and carrots.


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