I am entering the office chili contest this Thursday and I decided to use cubed chuck this year. While I'm at it I may as well make burnt overalls, as Jerod Broussard likes to call them.
60 hour dry brine.
I injected yesterday.
Cubed chuck for the overalls. Left the one for the chili whole (for now).
Seasoned with BBBR.
Onto the GMG at 275 with the AmazenTube. More to come.
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That looks great JCGrill ! Keep those pictures coming. Do you feel your AmazenTube adds a lot of extra smoke? I have a pellet grill and AmazenTube but have never used them together.
Skip I don't know about "a lot" but I do notice a difference. I think I would need a second one in there to get a real heavy smoke. I wasn't completely happy with the amount of smoke from just the pellet smoker, although it's definitely smokey. Let's say light without, medium with one tube.
John "JR"
Minnesota/ United States of America
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Forgot to get a picture of the whole chuck before I wrapped and put it in the cambro. But here's the overalls. They are in a foil pan with some butter, brown sugar, and golden syrup to get a little glaze going. There will be a sauce later.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Here's the results for the overalls.
Sauced.
After carmelizing a bit.
My impression is that I more or less got it right. I may have had them in the smoker a little too long. Most of them had that chewy texture that you get from bark or beef jerky. Very much like the burnt ends I've had (which is only a few times.) I think these would be best as an appetizer where you eat half a dozen cubes and so do all your friends. I wouldn't do this as an entrée again. Still, it was an interesting cook.
Pics on the other one when it comes out of the cambro in an hour.
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