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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-15-2010, 08:45 PM   #1
PatioDaddio
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Default Recipe: Chuckie (pics)

Pulled Barbecue Beef (Chuckie)

As with all of the large cuts common to barbecue, there is a fervent
debate between the "low-n-slow" and the "hot-n-fast" cooking advocates.
As I mentioned last year in my Hot & Fast BBQ Beef Brisket post, I'm now
firmly in the hot-n-fast crowd. I just can't justify tremendously long cooks
when I can get the same results in a fraction of the time.



Call it what you want, and cook it however you feel comfortable, but the
end result is succulent and flavorful.

Let's get on the business end of some steer!

Ingredients
1 large (2-3lb) Beef chuck roast (I recommend a 7-bone)
1/8 cup of your favorite BBQ seasoning, of course I recommend mine
1/2 cup Beer

Method
Season all sides of the roast liberally with the BBQ seasoning and pat it to
make sure it adheres.

Put the roast in a large zip-top bag and refrigerate for 2-4 hours.

Start your fire and prepare for indirect cooking at medium-high heat
(350-375º).

Add two small chunks of fruit wood (apple or cherry) and one small chunk
of hickory to the fire about 10 minutes before you're ready to cook. Wood
chips soaked for 30-60 minutes will work well, too. If you're using a gas
grill, make a smoker pouch.

Cook the roast indirect until the internal temperature reaches 170-180º
(about two hours).



At this point it should look something like this.



Pull off a five foot long piece of wide (18") heavy-duty foil and fold it in
half to form a double layer.

Put the roast in the center of the foil.



Form a boat by folding all the edges up slightly.

Add the beer to the foil.



Bring the two long edges together and roll them toward the roast to form a
seal.

Fold the short edges over the top of the rolled edges to close the packet.

Put the packet back on the grill/cooker and continue cooking indirect until
the internal temperature reaches 200º.

Remove the packet from the grill and let rest for 15-20 minutes.

Gently open the packet (there's a lot of steam in there).

Pull the beef with forks and accessorize with your barbecue sides of
choice.

Optional: Drain and de-fat the packet liquid then mix it with some of your
barbecue sauce of choice. I think this sauce would be great here. Drizzle
this over the pulled beef, or serve it on the side.



Enjoy!

-----

John

Last edited by PatioDaddio; 04-15-2010 at 10:18 PM..
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Unread 04-15-2010, 08:46 PM   #2
Brauma
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Very nice write-up. Thanks!!
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Unread 04-15-2010, 08:53 PM   #3
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Another great one! Keep 'em coming!
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Unread 04-15-2010, 09:00 PM   #4
QuietOne
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You've got me. I'll be looking for a roast tomorrow.

By the way your Basic Rub is a great jumping off place or on it's own as is. I'm making small changes as I go but it is great. The Guinness sauce is a KILLER on large steaks. 4cm thick or so. (1.5 inches?)

Keep the recipes coming and I'll keep trying them. Though I've seriously got to think about a diet here soon. Well maybe next winter when it's too cold to BBQ
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Unread 04-15-2010, 09:24 PM   #5
FamilyManBBQ
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Looks good. Will definitely be giving this a try. My last chuckie looked nothing like this (was kinda like the Griswolds eating their thanksgiving turkey).
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Unread 04-16-2010, 10:15 AM   #6
PatioDaddio
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Thanks, guys. I always appreciate your encouragement.

John
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Unread 04-16-2010, 11:02 AM   #7
cmcadams
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Looks great.

I tried one brisket hot and fast, but found it to not be as good for me. Maybe I need to research it some more and try again.
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Unread 04-16-2010, 11:04 AM   #8
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That looks and sounds awesome Thanks for the Pics
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Unread 04-16-2010, 11:07 AM   #9
smoke it if ya got it
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Looks great! Guess I'll have to give hot and fast a go.
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Unread 04-16-2010, 11:26 AM   #10
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That looks awesome Patiodaddio I always enjoy your posts and photography! Thanks for sharing all these great recipies! I made my first chuckie several months ago and its some of the best eating I've ever had its to die for! Good job!
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Unread 04-16-2010, 11:31 AM   #11
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Great looking beef chunks there. In my opinion, that is the way chucks should be served since I grew up in the Texas panhandle where beef was barbecued that way.

Thanks for the post.
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Unread 04-16-2010, 11:44 AM   #12
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Looks awesome. I cooked 40 pounds of PP last night. I put two chukies in the microwave to thaw. About an 2 hours into the cook, I opened the microwave to find the cuckies, still frozen. Duh!

Jeff
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Unread 04-16-2010, 11:46 AM   #13
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Great looking chuck! I like to add beer and sauces to my foil pack too.. really adds flavor while the meat steams.
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Unread 04-16-2010, 12:02 PM   #14
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U don't have to put all of the beer in there do you
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Unread 04-16-2010, 12:12 PM   #15
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Looks DEEEEEEEEEELICIOUS John. Your posts are always top notch.
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