What Happens if you cook a Chucky like a Tri-Tip that's been Cooked like a Brisket?

Boshizzle · 01-14-2012, 08:42 PM

I ran across a ~4 pound chucky this morning at the market. It was marked down to $2.15/pound. I couldn't pass it up. I wondered how it would be if I cooked it like a tri-tip that has been cooked like a brisket.

Here are the results.

I rubbed it with some Smokin' Guns Hot, granulated garlic, black pepper, and some herbs & spices. I fired up the keg to 325F with some white oak for smoke. I added some beef broth and red wine to the pan too.

Here it is after about 1.5 hours into the cook. I let it cook for 2 hours and then wrapped it in foil and I let it cook about another 2 hours until it probed tender. Then, out of the keg for a 1 hour rest.

Here it is ready for slicing.

I sliced it against the grain. Look at how tender and juicy it is. Oh, yeah!

A close up shot.

And, here it is after a little bit of chopping. We had tender, juicy BBQ beef sammies to start off the New England/Denver game. Everyone ate with gusto.

Thanks for looking.

Al Czervik · 01-14-2012, 08:45 PM

Great Chuckie BoShizz... That price per pound was a steal too!

colonel00 · 01-14-2012, 08:46 PM

Argh

I just picked up a chuckie today to cook for this. Oh well, it will still be good.

Your chuckie cooked like a tri-tip cooked like a brisket looks great.

How did you slice it across the grain? That had to be a pain.

Boshizzle · 01-14-2012, 08:48 PM

Quote:

Originally Posted by colonel00

Argh

I just picked up a chuckie today to cook for this. Oh well, it will still be good.

Your chuckie cooked like a tri-tip cooked like a brisket looks great.

How did you slice it across the grain? That had to be a pain.

It isn't too bad. The chucky has some natural separations between the muscles. I just separate it at those points, scrape off the membranes and excess fat, flip the piece on its "side" and start slicing.

colonel00 · 01-14-2012, 08:49 PM

Quote:

Originally Posted by Al Czervik

Great Chuckie BoShizz... That price per pound was a steal too!

Yep, I paid $3.88/lb for mine today. I would load up if I saw them that cheap.

landarc · 01-14-2012, 08:50 PM

Oh MY! (George Takei, 2009)

That is a nice looking chuckie and some good eats right there Bo.

colonel00 · 01-14-2012, 08:51 PM

Quote:

Originally Posted by Boshizzle

It isn't too bad. The chucky has some natural separations between the muscles. I just separate it at those points, scrape off the membranes and excess fat, flip the piece on its "side" and start slicing.

Yeah, that is kinda what I figured you would have to do. Extra credit for that

Grillman · 01-14-2012, 08:58 PM

There's the Beef...

gtr · 01-14-2012, 09:05 PM

Love that!

That second to last shot - that ain't nuthin but The Truth right there.

dealm9 · 01-14-2012, 09:38 PM

Wow that looks great. How does it compare to brisket? Is it a pretty similar taste?

bigabyte · 01-14-2012, 10:26 PM

That looks damn good!

Did you know that you can also cook a Chucky like a Brisket that is cooked like a Tri-Tip? There's a thread here about that.

stubshaft · 01-14-2012, 10:51 PM

Looks great.

Boshizzle · 01-14-2012, 11:01 PM

Quote:

Originally Posted by dealm9

Wow that looks great. How does it compare to brisket? Is it a pretty similar taste?

Personally, I think chucky has a much richer beef flavor than brisket. I think it tastes better than brisket unless you can go to Franklin Barbecue in Austin, TX and get some brisket cooked by Aaron Franklin himself, then you might think brisket gives chucky a run for its money.

Boshizzle · 01-14-2012, 11:02 PM

Quote:

Originally Posted by bigabyte

That looks damn good!

Did you know that you can also cook a Chucky like a Brisket that is cooked like a Tri-Tip? There's a thread here about that.

I'm gonna have to give that a try!

Wampus · 01-14-2012, 11:12 PM

YOWZA!

That looks good, fashizzle Boshizzle!!!

I've yet to smoke a chucky. Gotta do that soon.

01-14-2012, 08:42 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	What Happens if you cook a Chucky like a Tri-Tip that's been Cooked like a Brisket? I ran across a ~4 pound chucky this morning at the market. It was marked down to $2.15/pound. I couldn't pass it up. I wondered how it would be if I cooked it like a tri-tip that has been cooked like a brisket. Here are the results. I rubbed it with some Smokin' Guns Hot, granulated garlic, black pepper, and some herbs & spices. I fired up the keg to 325F with some white oak for smoke. I added some beef broth and red wine to the pan too. Here it is after about 1.5 hours into the cook. I let it cook for 2 hours and then wrapped it in foil and I let it cook about another 2 hours until it probed tender. Then, out of the keg for a 1 hour rest. Here it is ready for slicing. I sliced it against the grain. Look at how tender and juicy it is. Oh, yeah! A close up shot. And, here it is after a little bit of chopping. We had tender, juicy BBQ beef sammies to start off the New England/Denver game. Everyone ate with gusto. Thanks for looking. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 01-14-2012 at 10:11 PM..

01-14-2012, 08:45 PM	#2
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great Chuckie BoShizz... That price per pound was a steal too! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

01-14-2012, 08:46 PM	#3
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Argh I just picked up a chuckie today to cook for this. Oh well, it will still be good. Your chuckie cooked like a tri-tip cooked like a brisket looks great. How did you slice it across the grain? That had to be a pain. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-14-2012, 08:50 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Oh MY! (George Takei, 2009) That is a nice looking chuckie and some good eats right there Bo. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-14-2012, 08:58 PM	#8
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	There's the Beef... __________________ ........................

01-14-2012, 09:05 PM	#9
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Love that! That second to last shot - that ain't nuthin but The Truth right there. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-14-2012, 09:38 PM	#10
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	Wow that looks great. How does it compare to brisket? Is it a pretty similar taste? __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

01-14-2012, 10:26 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks damn good! Did you know that you can also cook a Chucky like a Brisket that is cooked like a Tri-Tip? There's a thread here about that. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-14-2012, 10:51 PM	#12
stubshaft Full Fledged Farker Join Date: 12-05-11 Location: State of Confusion - Middle of the Pacific	Looks great. __________________ If God didn't want man to eat animals. He wouldn't have made them out of MEAT!

01-14-2012, 11:12 PM	#15
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	YOWZA! That looks good, fashizzle Boshizzle!!! I've yet to smoke a chucky. Gotta do that soon. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]