My dirt chuckie

R

rg02

Guest
2.8lb chuckie ---- my first. Rubbed with kosher salt, CBP, garlic powder, onion powder, paprika, and hatch chile powder. Cruising at 250ish with cherry wood or smoke and RO lump for fuel on my modified ECB. Figure I will foil it at 160 and keep in foil until 200 internal temp?

1 hour in:
3B15DB58-E61F-4168-86E4-405A2D86A0D3-1001-00000122C8F0462C.jpg
 
Internal 160, ready for foil:
B2BE7FAE-158E-4551-935E-ED1EE4CCE365-1402-0000014D96388C6D.jpg


Cooked to 203 internal and foil removed to firm bark for a bit:
99672610-A787-48AC-915C-F260538173B9-1402-0000015DBB496003.jpg


After resting in foil, towel, and cooler for 90 minutes:
2C1AE657-DEE1-4A3C-A88C-B5782D1E71E4-1402-0000015DB5A2CED6.jpg


Pulled and tossed in au jus saved from foiling:
514F8A1A-E9F8-40EA-ACA9-6FE5257E74A3-1402-0000015DB385B364.jpg


Plated up--- no time for sides I was starving !
D06568F8-D7F0-446D-A761-01B864DAA616-1402-0000015DB16080A9.jpg


Came out great! Beef really seems to take the smoke flavor better then pork. Great flavor!

Thanks fer lookin!
 
Looks fantastic. I'd several of those sammies.
 
Thx everyone! Pretty happy how it turned out. I might be hooked on chuckie! One of these days I will tackle a brisket (and drop the $ on one lol)....
 
I did my first chuckie yesterday, and am impressed with how much smoke flavor the meat absorbed. I guess I will have to reduce the number of Hickory chunks I put in the WSM next time. :blah:
 
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