Recipe: Chuckie (pics)

PatioDaddio · 04-15-2010, 09:45 PM

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

Brauma · 04-15-2010, 09:46 PM

Very nice write-up. Thanks!!

bigabyte · 04-15-2010, 09:53 PM

Another great one! Keep 'em coming!

QuietOne · 04-15-2010, 10:00 PM

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

FamilyManBBQ · 04-15-2010, 10:24 PM

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).

PatioDaddio · 04-16-2010, 11:15 AM

Thanks, guys. I always appreciate your encouragement.

John

cmcadams · 04-16-2010, 12:02 PM

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.

Big George's BBQ · 04-16-2010, 12:04 PM

That looks and sounds awesome Thanks for the Pics

smoke it if ya got it · 04-16-2010, 12:07 PM

Looks great! Guess I'll have to give hot and fast a go.

Smokey Al Gold · 04-16-2010, 12:26 PM

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!

HeSmellsLikeSmoke · 04-16-2010, 12:31 PM

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.

jeffjenkins1 · 04-16-2010, 12:44 PM

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

cowgirl · 04-16-2010, 12:46 PM

Great looking chuck! I like to add beer and sauces to my foil pack too.. really adds flavor while the meat steams.

wildflower · 04-16-2010, 01:02 PM

U don't have to put all of the beer in there do you

EatonHoggBBQ · 04-16-2010, 01:12 PM

Looks DEEEEEEEEEELICIOUS John. Your posts are always top notch.

04-15-2010, 09:45 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	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 11:18 PM..
	1 members found this post helpful.

04-15-2010, 09:46 PM	#2
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	Very nice write-up. Thanks!! __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

04-15-2010, 09:53 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Another great one! Keep 'em coming! __________________ 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.

04-15-2010, 10:24 PM	#5
FamilyManBBQ is One Chatty Farker Join Date: 07-01-09 Location: Redmond, WA	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). __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

04-16-2010, 12:02 PM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-15-2010, 10:00 PM	#4
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	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

04-16-2010, 11:15 AM	#6
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Thanks, guys. I always appreciate your encouragement. John

04-16-2010, 12:04 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks and sounds awesome Thanks for the Pics

04-16-2010, 12:07 PM	#9
smoke it if ya got it Full Fledged Farker Join Date: 08-10-09 Location: Way out there!	Looks great! Guess I'll have to give hot and fast a go. __________________ 2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR]

04-16-2010, 12:26 PM	#10
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	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! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

04-16-2010, 12:31 PM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

04-16-2010, 12:44 PM	#12
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	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 __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

04-16-2010, 12:46 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking chuck! I like to add beer and sauces to my foil pack too.. really adds flavor while the meat steams. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-16-2010, 01:02 PM	#14
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY	U don't have to put all of the beer in there do you

04-16-2010, 01:12 PM	#15
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: SW Florida	Looks DEEEEEEEEEELICIOUS John. Your posts are always top notch. __________________ John, KCBS/MCBJ

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