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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-31-2009, 04:09 AM
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#1 |
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Babbling Farker
  
Join Date: 04-17-07
Location: Kauai, HI
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Chuckie Roast Beef???
 Can this be done? I picked up 2- 3 lb. chuckies at Costco, hoping to thin slice it for sandwiches... Smoke to what temp? 160*?? What kind of seasoning? Please share one if you have...I know there's a lot of Chuckie experts out there!
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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03-31-2009, 07:24 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Hey brother Keale, hows the house building going?
Chuckies like salt, pepper and garlic. Cook to 170ish for slicing. Enjoy!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-31-2009, 11:48 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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It can be done but I haven't sliced - I always pull - take it to 200ish for pulling. As for rub - depends on what you will be putting on the sandwich. I usually go with my brisket rub, never been disappointed. Good luck - don't forget the pics.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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03-31-2009, 12:43 PM
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#4 |
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is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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I did two a couple of weeks ago. I treated just like a brisket. Wrapped at 165 and pulled between 195-200. It came out really good. I little too much fat left in the marbeling, but I deliberately bought heavily marbled meat. But, it was still good. Go for it.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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03-31-2009, 03:04 PM
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#5 | |
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Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Thanks for the response, any more out there?... will smoking to 170 break down most of the connective tissue? I'll be sliciing it thin, does it matter?
Still building!  Were looking at the end of June, Drywall is up, texture and paint next...Quote:
__________________
To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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