Chuckie advice needed.....

DubfromGA · 01-30-2013, 07:41 PM

Gonna smoke a chuckie tomorrow......as long as this storm doesn't destroy my Akorn and deck.

Limbs coming down like crazy.

This is my first chuckie smoke.

It's a 3.5 lb cut. Biggest they had, unfortunately. I tried to get one well marbled vs all the fat on the outside.

I'm wide open to suggestions.

In addition to the chuck roast, I have some beef broth, small potatoes, carrots, onions and foil-pan.

I have lump coal plus hickory, apple, cherry and mesquite chunks.

I also have some Plowboy's Bovine rub.

Outside of that I'll have an appetite and a few cold brews.

fantomlord · 01-30-2013, 07:45 PM

throw some rub on it, cook it over lump with any of the woods you have to about 160° IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy.
enjoy, and post some pics when you're done!

Bludawg · 01-30-2013, 07:46 PM

Sounds like a plan to me. Hope Momma Nature don't spank you to bad.

DubfromGA · 01-30-2013, 07:52 PM

Thanks!

Quote:

Originally Posted by fantomlord

throw some rub on it, cook it over lump with any of the woods you have to about 160° IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy.
enjoy, and post some pics when you're done!

Cornstarch.......yup. Gotta can.

Gravy will be had.

Would you pull all of it or slice some?

Also....after traying....what level of broth would you add? Enough to just cover it and the vegetables?

Quote:

Originally Posted by Bludawg

Sounds like a plan to me. Hope Momma Nature don't spank you to bad.

Me too. I'm hoping to spank the hawt mama I'm married to later. This storm is not relevant to my goals.

AugustusRooster · 01-30-2013, 07:56 PM

You are in for a treat Dub. Smoked chuckie is one of my favorites. I tend to leave mine uncovered longer cause I like bark. But most folks proceed as fantom described.

Bludawg · 01-30-2013, 07:58 PM

Quote:

Originally Posted by DubfromGA

Thanks!
Me too. I'm hoping to spank the hawt mama I'm married to later. This storm is not relevant to my goals.

Pix or it didn't happen

AugustusRooster · 01-30-2013, 08:01 PM

Quote:

Originally Posted by Bludawg

Pix or it didn't happen

From now on whenever Dub includes (with pron) in his thread titles, I'll be sure to click. Hell, he's liable to crash the server!

DubfromGA · 01-30-2013, 08:13 PM

Quote:

Originally Posted by Bludawg

Pix or it didn't happen

Here she was yesterday when I was chilling out....dog in my lap trying to watch BBQ Pitmasters.

At 45, I swear I'm more smitten every year.

Quote:

Originally Posted by AugustusRooster

From now on whenever Dub includes (with pron) in his thread titles, I'll be sure to click. Hell, he's liable to crash the server!

ya'll ain't right........and that's why I feel so at home here.

I'll use this thread to update my progress tomorrow.

Tonight's progress pics, however, might offend those with Puritan sensibilities. One of three thangs will occur: this storm will just wipe me out, I'll take drunk.......or my goals of being Dirk Diggler will be attained.

Bluesman · 01-30-2013, 08:40 PM

And you're cooking what.............

benniesdad · 01-30-2013, 08:44 PM

Hey DubfromGA – sounds like you took advantage of the sale on chuckies that Publix has been running this week. Personally, I would pull it all. To me, that is what makes smoked chuck roast special. I like to smoke them low and slow to 160 and then cover, crank up the heat to 325-350 and cook to 215 internal.

fantomlord · 01-30-2013, 09:29 PM

+1 on pulling it all

DubfromGA · 01-31-2013, 11:19 AM

A little behind schedule, I guess.

Added another chuck roast after hearing about some dips that it's used in. Figure I'd seal it up and make the dip before the SuperBowl.

Using some cherry along with the lump.

On at noon.

I do need to nail down a great dip recipe......suggestions?

DubfromGA · 01-31-2013, 04:06 PM

Bottom of the pan:

Meat over the Onions & chili peppers.

Foiled it and crunk open the bottom vent.

Cut up some country ham for the black-eyed peas my wife requested.

DubfromGA · 01-31-2013, 05:36 PM

Peas soaked last night and started cooking when I foil panned grillwork.

They are ready now.

More time needed on potatoes and carrots.

01-30-2013, 07:41 PM	#1
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Chuckie advice needed..... Gonna smoke a chuckie tomorrow......as long as this storm doesn't destroy my Akorn and deck. Limbs coming down like crazy. This is my first chuckie smoke. It's a 3.5 lb cut. Biggest they had, unfortunately. I tried to get one well marbled vs all the fat on the outside. I'm wide open to suggestions. In addition to the chuck roast, I have some beef broth, small potatoes, carrots, onions and foil-pan. I have lump coal plus hickory, apple, cherry and mesquite chunks. I also have some Plowboy's Bovine rub. Outside of that I'll have an appetite and a few cold brews. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-30-2013, 07:45 PM	#2
fantomlord Full Fledged Farker Join Date: 09-24-12 Location: Sauk City, WI Downloads: 0 Uploads: 0	throw some rub on it, cook it over lump with any of the woods you have to about 160° IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy. enjoy, and post some pics when you're done! __________________ Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)

01-30-2013, 07:46 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Sounds like a plan to me. Hope Momma Nature don't spank you to bad. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-30-2013, 08:40 PM	#9
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	And you're cooking what............. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-30-2013, 08:44 PM	#10
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	Hey DubfromGA – sounds like you took advantage of the sale on chuckies that Publix has been running this week. Personally, I would pull it all. To me, that is what makes smoked chuck roast special. I like to smoke them low and slow to 160 and then cover, crank up the heat to 325-350 and cook to 215 internal. __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

01-30-2013, 07:56 PM	#5
AugustusRooster Is lookin for wood to cook with. Join Date: 03-06-12 Location: Raleigh, NC Downloads: 0 Uploads: 0	You are in for a treat Dub. Smoked chuckie is one of my favorites. I tend to leave mine uncovered longer cause I like bark. But most folks proceed as fantom described.

01-30-2013, 09:29 PM	#11
fantomlord Full Fledged Farker Join Date: 09-24-12 Location: Sauk City, WI Downloads: 0 Uploads: 0	+1 on pulling it all __________________ Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)

01-31-2013, 11:19 AM	#12
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	A little behind schedule, I guess. Added another chuck roast after hearing about some dips that it's used in. Figure I'd seal it up and make the dip before the SuperBowl. Using some cherry along with the lump. On at noon. I do need to nail down a great dip recipe......suggestions? __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-31-2013, 04:06 PM	#13
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Bottom of the pan: Meat over the Onions & chili peppers. Foiled it and crunk open the bottom vent. Cut up some country ham for the black-eyed peas my wife requested. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-31-2013, 05:36 PM	#14
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Peas soaked last night and started cooking when I foil panned grillwork. They are ready now. More time needed on potatoes and carrots. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732