ready for my first chuck smoke

[KevinG]

12 pounds of CAB chuck salted and in the meat fridge. 0415 wake-up set. It's drizzly here ,so I have decide to use the KJ Big Joe which I have under shelter. I'm excited. Had a glass of my best scotch and getting ready to turn in. I'm hoping to have the meat on by 0530 so I can then get a quick shower and head into my woods behind the house with my bow. It's archery deer season here in Pennsylvania.

[Jerod Broussard]

I got totally skunked this morning with my bow. 1 mile hike in on public land to a spot I have gotten two deer at with multiple other sightings, NOTHING. Walk back was even longer.

Headed out in the morning.....can't wait for a north wind Monday morning, got a ridge top spot with rubs all over. Got a camera on a big cedar rub.

If you gonna pull the chucks take them HIGH and hold for at least a couple hours.

[KevinG]

Yeah, early season is tough. I don't get serious until late October at least here in my little spot. I only have less than an acre, but the property that is next to me is wooded flood plain and the deer are there. I can't move too much to avoid trespassing, so they need the deer to come to me and that happens during the rut.

[hoovarmin]

No matter what happens, the Glenfiddich in the background will make it better.

[Mr. Bones]

Aye!
Aye, it will!

[Spinaker]

This is going to be a good meal. Chuckies are great.

[RonB]

Lookin' forward to the finished pics.

[DWCowles]

You will love them

[kmhfive]

Great setup! Especially the 18-year old you got in the background.

[Spinaker]

Have you ever smoked any deer meat?

[KevinG]

I tried a neck roast, it was dry. No fat, so, the last time I tried a brief smoke for an hour or so, then I transferred to braising in a Dutch oven. That was better. I'd like to get an elk and then I'd have more meat to work with.
Both of those cooks were my pre-AR and Pit days.

[HorseDoctor]

Elk is not greatly different from deer. Tasty, but not the greatest fodder for the smoker (unless you're doing sausage with added fat).

[KevinG]

Chucks are on, 227 steady with pecan wood chunks

[KevinG]

Also smoking some red poblano and jalapeño from the garden, should have some nice Ancho and Chipotle to make Chili with the two little chucks. I have a crap load more poblano but I ran out of room.

[Mr. Bones]

That looks delicious, even over my first cuppa mud!!!
Gonna make fer some awesome chili!

[KevinG]

5 hours in. Stalled in the md 160s for now. I'm smokin some jalapeños and poblano as well, I've got more poblanos but I'm outa space.

[Mr. Bones]

This is one situation where a hovergrill would be handy...
I got two of 'em. Very pleased!
Jus' sayin'.....

[KevinG]

So, I'm hoping to get some slices outa these and some shredded. I'll wrap when I get a good bark, seems like that'll be around 180 or so. From reading other threads, sounds like they are usually probe tender above 205, but I'll be checking sooner.

[jgreen]

Looking great so far!

[Spinaker]

Things are looking great. This is gonna be fun to see pulled and ready to serve.