Pulled Chuckie + pron

G'Day Bruces'

This is the first time I've started a 'Q thread without the whole thing in the can. But this is going to be my first ReALLY long cook, so now I unnerstand why some members do it this way..

SO, just prep tonight. I got a Chuckie from my meatatarium @ about 13.5lb. Not huge, but big enough for this.

This pic is the chuckie in the vac pac with spices and ingredients for the injection. Note the Casabel's and Chiltepins from Smoke Jumper



Next, this is a great Australian Stout. Gives Guiness a fright! My main ingredient for the injection! Oh, and the rub for later is shown here... sent by Smoke Jumper!


Beautiful Colour here in Smoke Jumpers Chilies. These were pounded with some Chinese Szechuen Peppercorns


Stout, Brown Sugar, Spices, Muscat... an injection reduction from Heaven!


Here's the Chuckie ready for injection, and the injectate being strained on the side.


Injecting took some time as most of it runs out to the bottom of the pan. I just kept pumping it back in and turning the Chuckie... let it run out... inject again! So here it is looking pretty damn injected...


And the last shot for now... I mopped out the last of the injectate from the pan and used paper towels to dry the surface of the chucky so that could dust with a bit of Simply Marvellous Cherry Rub... again, supplied my Smoke Jumper!


It's looking good to me. Now it's in the fridge. Time is 11pm Friday night here. I'll be getting up tomorrow and starting this before I do anything else.

More to come..:thumb:

Cheers!

Bill

I got nice blue smoke and I'm hummin at 250F with the biggest damn fire in the firebox I ever had.. intake vent shut... exhaust, wide open more pron to come... just too busy to sit here and upload it yet.

Cheers!

Bill

Oh man it's looking good. It's nearly 6pm here. It's been on 9hrs and I'm stuck at 160F internal. So, 2 chimneys of additional lump and crank her up to 300 (I've been running 225 - 250 rock solid all day. While it's been on, I installed a new cooktop in the kitchen, cleaned the house, washed curtains, went to the meatatarium 20 mins drive away with a friend and bought beef for some more jerky.. and the COS has not missed a beat..

So, been too busy to sit down and post photo's... but Ohhhhhhhh it smells so good!

I'm gonna get it to 185-190 and then wrap and throw it in the cooler for as short a time as possible... I'd like longer... but I've got people to feed!

Cheers!

Bill