Smoked Chuckies for barbacoa

[SipIt]

Hung a couple of chuckies and brought them to 175 before putting them in a pan with a homemade chipotle sauce. Brought them up to 200-205 depending on the spot and let them rest in the cambro for 1.5 hours. I realize this isn’t the best method for the bark, but the tacos turned out great.

[RonB]

That sounds great.

[SipIt]

Hmm photos aren’t posting

[Livermoron]

Whoa! I've got to give this a shot...

[gabulldog]

Yep, me too!

[fzxdoc]

Looks amazing. Got to try this. On my "Must Smoke" List it goes. Thanks!

Kathryn

[Jerod Broussard]

Knee-ice! Smoking a chuckie tonight.

[Obi-Dan]

Looks amazing. I love barbacoa.

[archer2010]

Share your sauce recipe?

[New2Cue]

Wow that looks good. I need to try this. By chuckies are you talking chuck roasts? Or can this general approach be used for any beef roast (I’m a bit out of my depth on beef cuts when it comes to roasts).

[fzxdoc]

For beef roasts that you want tender and sliced, follow Meathead's advice: steak-like final temps:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

Exception: Many people pull chuck roasts at 195 to 205, (probe tender) to slice and serve.

If I want a real roast from a chuck, I sous vide then smoke for a bit then sear off.

[New2Cue]

Thank you fzxdoc! I just ate some brisket leftovers from a cook yesterday, but am getting hungry again. I might try these next weekend.

[fzxdoc]

New2Cue ,

,
K.

[BBQ_Steve-O]

Looks delicious! Good job!

[FishTalesNC]

My mouth is watering. Love that chipotle on there, looks fabulous. A little fresh pico... killer looking tacos man!

[FireMan]

Hangin in the PBC, yup got try it. My wife will flip out. Great lookin tacos man.

[SipIt]

Share your sauce recipe?

I hung 2 2-2.5lb chuckies.

Sauce:

1 cup of chicken broth
1 white onion
1/3 cup apple cider
3-5 chipotle peppers can use smoked jalapenos or canned in adobo (I did former)
5 garlic cloves
4 tsp cumin
2.5 tsp dried oregano
1 tbs cayenne
0.5 tsp ground cloves
Salt and Pepper

Blended until smooth in the vitamix and added to the chuckies in a pan when they reached 175, covered back on the PBC until 200-205 (tender), then rested in the faux cambro and pulled a couple hours later. The sauce one with the meat and gives it quite a kick. Add more or less peppers (chipotle and cayenne) to tame or increase heat. I had 5 smoked jalapenos and it was plenty for me.

[archer2010]

Thank you, thank you! Can't wait to try this.

[kill2grill]

Have you tried smoking them until 200-205, shred and mix with the sauce? Seems like you could keep the bark and still get that awesome flavor?

[kill2grill]

Update: I went ahead and tested it both ways. Putting it in the pan, covered makes for some super tender flavor. Putting the sauce on at the end makes for more of a gummy texture. A positive is the sauce really shines.

Best solution — pour 3/4 of the sauce in the pan and save the rest for when you shred. Keeps the meat tender and lets all those good flavors still shine through.

[DeusDingo]

oh man that looks amazing! chuckies are one of my favorite things

[Sweaty Paul]

SipIt. Wow. Thanks for the idea! Just did this with smoke chuckies. It was 21 degrees here with snow and freezing mist. Missed cooking too much and figured Yoder had a winter coat. Anyway, the food was spectacular. I dry brined for 14 hours, put on "House of Q Slow Smoked Gold" mustard then rubbed with Ploughboys "Bovine Bold" and Cattleman’s Grill "Tri-Tip Rub and Seasoning". Cooked for 3 hours at 225-250 then put in pan and used SipIt’s chipotle sauce (although I halved cayenne pepper because of my guest taste profiles) then covered until 205. Faux cambro for 2.5 hours. Have enough for 5 street tacos after cooking two large chuckies. Thanks for idea!