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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
    EdF
    Club Member
    • Jul 2016
    • 3228
    • 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
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Looks great!

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7834
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Nice cook, thanks for the detailed recipe !! The color on that chuckie looks amazing, bet the flavor was as well !!!

      Comment

      • tRidiot
        Club Member
        • Dec 2015
        • 757
        • NE OK
        • Traeger BBQ124
          Yoder YS480
          Chargriller Duo gas/charcoal side-by side

        #4
        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.

        Comment

        • Donw
          Club Member
          • Jul 2017
          • 3547

          #5
          Very well done. Looks so tasty. I have never thought of using Apple Jelly on potatoes. I’m going to have to try that.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Sounds good, kinda like apple sauce on pierogies
        • Steve B
          Club Member
          • Jun 2016
          • 3181
          • 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

          #6
          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.

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
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