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Old 09-28-2012, 04:30 PM   #15
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

Your Chuckie cook looks wonderful!

I feel like I am repeating myself here (which I am)
We love Smoked Chuckies made into YUMMY pot roast!

I always cook several (just did 2 more today along side a brisket cook) and pull them off somewhere in the 180's.
Still tough, that's OK.
I vacusuck and freeze them for later.
Then, into a roaster pan in the oven with some beef broth or stock for an hour at 275-300 ish. Don't even need to thaw if in a hurry.
At an hour or so, the broth has picked up the smoky goodness and the chuckie is tendering up.
Add the veggies and an hour later----SUPPER is served.

Easy, no fuss or muss.

Good Eats!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Thanks from:--->