First attempt at a Chuckie

[fmitchell]

Hi Guys. It's been a while since my last smoke, things have been a bit hectic lately. Finally got around to trying a chuck roast. Smoked it at 220 with mesquite to 165, then into a foil pan with a mix of apple juice, apple cider vinegar, worcestershire sauce, olive oil, and a touch of Louisiana Gold hot sauce. Foiled and back on the heat. Pulled it off at 205 (the mrs. was too hungry to wait to 210 :mrgreen and let it rest for about an hour. It could have used the extra heat and a bit more rest, it was a little bit resistant to pulling..but not too bad. Tasted great, was moist and juicy. No leftovers...couldn't have been too bad! Can't wait for the next one! Enjoy!

I recently installed a Spicewine thermometer at grate level on the CGP, works great! I don't need a probe on the grate anymore. Thanks Jay!!

Frank

http://picasaweb.google.com/fmitchell0/Chuckie

 

[itschris]

Ohhhh... I'm making my first chuckie on this Saturday... I'm so friggin' excited I start slobbering just thinking about it.

Did you rub or inject? Also, can you give me the measurement of the ingredients in your bath? It sounds great!

 

[Smokin Gator]

I've got one one right now... along with a really small rack (like 4 ribs) of beef short ribs. Didn't have time to inject... too many honey does!!!

Pics may follow... depends on how lazy I get and it is running a little behind.

 

[D.F. Expat]

looks farking great, about how thick was it? I saw some the other day at sams that were about 3 inches but thought it may be a little too small.

 

[Bossmanbbq]

Looks pretty good, one of our favorite things to do is buy a chuck roll from Sam's club and wait for the fun to begin...

 

[fmitchell]

I forgot that too! Yes, I did rub it first. I used salt, pepper, garlic powder, onion powder, cayenne pepper, and turbinado sugar. As for the bath, I eyeballed it. If I had to guess, about a 1/2 cup of apple juice, a tablespoon of vinegar, a teaspoon of worcestershire, 2 tablespoons of oil, and a few dashes of hot sauce should be close. I just kept sticking my nose in it until it smelled right. For me, if it smells good it usually tastes good. It was very tender, just not as easy to pull as I would have liked. Hope this helps!

Frank

 

[fmitchell]

Hi Newbie, it was about 3 inches. It seemed to work just fine. It was a bit over 3 pounds.

Frank

 

[thirdeye]

Looks pretty good, one of our favorite things to do is buy a chuck roll from Sam's club and wait for the fun to begin...

That is on my to-do list.... I looked at them at Sam's the other day when picking up briskets. Does $1.61 a pound sound right?? I can't decide to do it whole in the BDS or cut it into two pieces.

Are you still thinking about the Worlando trip?

 

[keale]

Looks good! Just think, you have a good excuse to try it again! Its great sliced! I call it poormans brisket!


quote=thirdeye;426789]That is on my to-do list.... I looked at them at Sam's the other day when picking up briskets. Does $1.61 a pound sound right?? I can't decide to do it whole in the BDS or cut it into two pieces.

Are you still thinking about the Worlando trip?[/quote]


1.61????!!!!! I'm luck when it goes to 2.50/lb!


SMOKING GATOR wheres the pics???

 

[keale]

Pics may follow... depends on how lazy I get and it is running a little behind.

yeah, I heard that before!! just kidding my friend!