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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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2nd Chuckie Attempt

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  • Ratton454
    Club Member
    • Jul 2018
    • 65

    2nd Chuckie Attempt

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ID:	576051 Hi There!

    I smoked a Chuck Roast 2 days ago and it was my second attempt at smoking a chuckie. My first one turned out dry and too chewy so I researched this forum and stumbled upon ABCBBQ Dave’s “Chuck Roast on the Pit Barrel Cooker” post, started back on January 20th, 2015. I gleamed lots of helpful info from this 10-page post.

    I salt dry brined the chuckie for 24 hours before I rubbed it with a light coating of mayo, as a binder, then applied a heavy coating of Hank’s ‘Barkalicious Bonafide Beef Rub’. I had started up my YS640 Yoder 30 minutes before, set to 235* and was using a 50/50 ratio of hickory and mesquite pellets.

    After 8 hours the temp was 170* so I double wrapped in foil and added ½ cup of beef broth. After 9 hours and 15 minutes the temp was 210*, instead of putting it into a cooler with towels I turned the Yoder’s temp down to 200* and left it there in the smoker for another couple of hours at which time the temp was 201*. I wanted pulled beef and after re-reading Dave’s post, and I quote: “To get chuck to pull it has to spend time at or above 200*F, so it's not just about hitting 203*F. If I'd been using my Mak I would have dialed the temp down to 200*F and let the meat just render out the connective tissue”, so I followed his suggestion.

    The chuckie turned out GREAT!! It was moist and tender and very, very tasty, and I did not need bear claws to pull it!

    Here are a few pictures, I forgot to take a picture of the chuckie before I started, but took a picture at 8 hours just before I wrapped it; another just as I unwrapped it from the foil; another after 11+ hours where I pulled it with my fingers; and another plated just before I sat down to eat it, together with boiled potatoes with their skins on and slathered with Kate’s 100% pure butter, batched churned, the old fashioned way, farm made in Maine, topped with Honeycrisp Apple Jelly.

    I am extremely happy with how the chuckie turned out!! Thanks to this forum and all the people that share their knowledge.

  • EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    Looks great!


    • Troutman
      Club Member
      • Aug 2017
      • 7810
      • 1521




        SOUS VIDE


      Nice cook, thanks for the detailed recipe !! The color on that chuckie looks amazing, bet the flavor was as well !!!


      • tRidiot
        Club Member
        • Dec 2015
        • 756
        • NE OK
        • Traeger BBQ124
          Yoder YS480
          Chargriller Duo gas/charcoal side-by side

        That looks like honey or jelly or something on that smashed potato. Care to share what is going on there?

        Oh, and I agree, great looking chuckie!

        <edit> My bad, I guess I skimmed over some of that, I didn't see the apple jelly comment. Thanks for pointing out my idiocy, Donw, lol
        Last edited by tRidiot; October 7, 2018, 10:09 AM.


        • Donw
          Club Member
          • Jul 2017
          • 3499

          Very well done. Looks so tasty. I have never thought of using Apple Jelly on potatoes. I’m going to have to try that.


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Sounds good, kinda like apple sauce on pierogies
        • Steve B
          Club Member
          • Jun 2016
          • 3176
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          You nailed it brother. That chuckie looks absolutely perfect. 👊👍
          If you have any leftover try making a cheesesteak out of it. It will change the way you look at cheesesteaks.




          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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