A Tale of Two Chuckies

[JCGrill]

Couldn't resist the Dickens reference.

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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[RonB]

Lookin' good and waiting for more pics and contest results.

[TheCountofQ]

One doesn't have to bee the Amazing Carnaq to know who wins this comp.

[JCGrill]

Light in the sky, took a shot of the smoker.

[Mr. Bones]

Lookin oh so good, brother!!!
Tryin' to scratch n' sniff my monitor!
Happy Smokin', an' best of luck on th' Chili Contest!

[Skip]

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.

[JCGrill]

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.

[Skip]

Thanks. I need to try mine on more than smoked eggs and cheese.

[Spinaker]

Good luck with the chill cook. I love adding brisket or chunk to the chill. I need to look into these "Burnt Overalls."

[JCGrill]

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.

[Pirate Scott]

Interesting, how do you know when the Cubes are done?

[JCGrill]

I pulled them when I pulled out the whole chuck. Believe it or not they were probe tender just like the whole one. From here on I'm just playing.

[jgreen]

Fantastic looking cook! Bet you win the contest.

[JCGrill]

I don't know. I've entered 4 years previously and never come close. But it's always been ground beef in the past.

[DWCowles]

Beautiful!

[FlaBouy]

Nice cook.. I just tossed some cubes in a batch of grilling beans for dinner.

[JCGrill]

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.

[JCGrill]

TheCountofQ no, that's what the other one is for. I want something a little less adventurous.

[TheCountofQ]

Gotcha!!

[Spinaker]

They are always really rich! Those look delectable.

[JCGrill]

And here's the other one, out of the cambro. Chili on Wednesday night using this one. More pics then.

[kmhfive]

Wonderful! I’m doing the same with chili for Thursday.