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Old 07-30-2010, 08:16 AM   #1
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC
Default Pulled Chuckie + pron

G'Day Bruces'

This is the first time I've started a 'Q thread without the whole thing in the can. But this is going to be my first ReALLY long cook, so now I unnerstand why some members do it this way..

SO, just prep tonight. I got a Chuckie from my meatatarium @ about 13.5lb. Not huge, but big enough for this.

This pic is the chuckie in the vac pac with spices and ingredients for the injection. Note the Casabel's and Chiltepins from Smoke Jumper

Next, this is a great Australian Stout. Gives Guiness a fright! My main ingredient for the injection! Oh, and the rub for later is shown here... sent by Smoke Jumper!

Beautiful Colour here in Smoke Jumpers Chilies. These were pounded with some Chinese Szechuen Peppercorns

Stout, Brown Sugar, Spices, Muscat... an injection reduction from Heaven!

Here's the Chuckie ready for injection, and the injectate being strained on the side.

Injecting took some time as most of it runs out to the bottom of the pan. I just kept pumping it back in and turning the Chuckie... let it run out... inject again! So here it is looking pretty damn injected...

And the last shot for now... I mopped out the last of the injectate from the pan and used paper towels to dry the surface of the chucky so that could dust with a bit of Simply Marvellous Cherry Rub... again, supplied my Smoke Jumper!

It's looking good to me. Now it's in the fridge. Time is 11pm Friday night here. I'll be getting up tomorrow and starting this before I do anything else.

More to come..


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Old 07-30-2010, 08:21 AM   #2
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Looks like one heck of an awesome start! Can't wait to see the results. I love those dark beers for marinades, injections, and liquid rubs.
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Old 07-30-2010, 08:35 AM   #3
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

That's on big bit*h chuck roast. (With apologies to the King)
Can't wait for more Bill!
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Old 07-30-2010, 08:48 AM   #4
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Location: San Antonio TX

Wow that is a huge chuckie can't wait to see the finished pics!
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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Old 07-30-2010, 09:06 AM   #5
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Looks like a great start. Can't wait to see the cooking process & end result.
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Old 07-30-2010, 09:41 AM   #6
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That is an Impressive Chuckie...Good Luck with the Cook!!!
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Old 07-30-2010, 09:46 AM   #7
somebody shut me the fark up.
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Nice piece of meat Ausz!
Ya'll gonna eat good tomorrow!
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Old 07-30-2010, 09:48 AM   #8
Midnight Smoke
somebody shut me the fark up.
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That is going to be good, can't wait for the results!

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Old 07-30-2010, 10:08 AM   #9
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WOW that's huge!! Can't wait to see the result..
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Old 07-30-2010, 10:58 AM   #10
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That's what I'm talkin about... Go big or go home!

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Thanks from:--->
Old 07-30-2010, 07:00 PM   #11
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

I got nice blue smoke and I'm hummin at 250F with the biggest damn fire in the firebox I ever had.. intake vent shut... exhaust, wide open more pron to come... just too busy to sit here and upload it yet.


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Old 07-30-2010, 07:34 PM   #12
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MONSTER CHUCK. cant wait for some more pics
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Old 07-30-2010, 08:10 PM   #13
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

wow, fancy cooking going on.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 07-31-2010, 12:18 AM   #14
Babbling Farker

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Is it done yet? What time is dinner?
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Old 07-31-2010, 12:34 AM   #15
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam

Absolutely amazing looking setup. I'm so psyched about those flavor combinations. That is going to have some SERIOUS flavor. Can't wait to see the progress Bill.
Rob - 26-1/2" OTG and A Clutch of BGEs
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