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-   -   The chuckster (http://www.bbq-brethren.com/forum/showthread.php?t=152977)

Neonnblack 02-02-2013 10:15 PM

The chuckster
 
Trying out a ~3 or so pound chuck tomorrow (with a fatty also!).

I think i have a game plan:

Rub it down with something, unsure right now, but ill see whats in the cupboard.

Throw it on the UDS at 250 till we hit 165, then place it in a foil pan with worschereteehreerr sauce and beer maybe a cup or two?? finish it off at ~325 till its tender.

Any other advise? It seems chucks are hard to get down, especially small ones. And im trying to keep it plain, because ill be saucing it after the pull for sandwiches, So the stout method is out for me.

Hoss 02-02-2013 10:22 PM

Purty good plan.Only thing getting sauced here is me.:wink:

campdude 02-02-2013 11:31 PM

If you're going to sauce it, I would go with beef broth in the foil pan, if you have some.

rondini 02-03-2013 12:58 AM

Do a search here for pepper stout chuck. That's what i do for every chucky. Pepper Stout rules. Have a good cook.

---k--- 02-03-2013 09:26 AM

Don't need to search. It is in the Q-talk Roadmap thread.

Neonnblack 02-03-2013 12:24 PM

Quote:

Originally Posted by rondini (Post 2352541)
Do a search here for pepper stout chuck. That's what i do for every chucky. Pepper Stout rules. Have a good cook.

Quote:

Originally Posted by ---k--- (Post 2352776)
Don't need to search. It is in the Q-talk Roadmap thread.

Quote:

Originally Posted by Neonnblack (Post 2352378)

And im trying to keep it plain, because ill be saucing it after the pull for sandwiches, So the stout method is out for me.

4char

Freddy j 02-03-2013 12:27 PM

Please post pics of the chuckie if your able

WeBeatYourMeat 02-03-2013 01:00 PM

I almost did this same thing. 3lb chuck, 275F in the UDS until it hit 170. Used Stubbs Beef Marinade on chuck and used leftover marinade from bowl and a beer in pan. Brought UDS up to 325 and pulled it at 215, turned out great. Using it for gameday chili.

Go Ravens.

Neonnblack 02-03-2013 01:41 PM

http://i588.photobucket.com/albums/s...ps907d3812.jpg
i made it naked, just a bit of salt and pepper.
Also, my fatty.
http://i588.photobucket.com/albums/s...ps740079c4.jpg
http://i588.photobucket.com/albums/s...ps4502b733.jpg
Maple and regular sausage, with a stick of chorizo in the middle, wrapped in bacon!

Neonnblack 02-03-2013 03:36 PM

So, im thinking, i just peeked inside to get a temp on the fatty 145 same as the chuck coincidentally. anyways the chuck is still so moist there is grease and blood still sitting on the top, im thinking of not putting it in the foil and letting it roll on, maybe ill sauce it down in the pit itself. thoughts?

J-Rod 02-03-2013 04:13 PM

I'd let it roll some more and do a poke test as it climbs. Then you could finish it in a roasting pan with your beer and worchesherererererer sauce mixture in the smoker. Just foil the pan if you keep losing liquid.

Neonnblack 02-03-2013 04:21 PM

Oh by the way, fatty is done.
http://i588.photobucket.com/albums/s...psc1f2e711.jpg

Freddy j 02-03-2013 04:28 PM

I cannot imagine a world without bacon. Looks great, nice color!

Neonnblack 02-03-2013 04:56 PM

So, i have my cheap walmart termo and a little shirt pocket clip one, WM reads 160 when i probed for tenderness and to check moisture the pocket read 170. Lol my Wm one just dropped a degree while typing this. i guess im driving blind the rest of this cook.

Smokin Patriots 02-03-2013 05:09 PM

I like the addition of chorizo!


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