Chuckie today for tacos - w-q/view

[chisoxjim]

3# boneless Angus Chuckie, rubbedi it down with a rub I made: rosemary, garlic powder, paprika, cayenne, kosher salt, black pepper, dry mustard, thyme.

Gonna take it to 195(no foil on the smoker is the plan), then wrap it in foil and toss it in a cooler for a while.

rubbed:







thanks for looking, q view to follow in a few hours on this one.

 

[dick bullard]

What kinda smoke you usin ???

RFick

 

[chisoxjim]

Royal Oak lump, and my standby, hickory chunks.

 

[the dude abides]

You're on a roll there Jim! Can't wait to see these tacos!

 

[chisoxjim]

thanks dude, lovin havin a WSM of my own(and temps above zero)..,

tacos will be basic, maybe some shreded cheese, chopped onion, and sour cream, the star is hopefully the chuckie..

 

[chisoxjim]

chuckie at about 3.5 hours, around 170 degrees. gonna pull it at 195, then double foil, and toss in the cooler til Im hungry for supper.



gonna check the temp again around 5 cdt.

 

[brohnson]

YUMMY!

 

[chisoxjim]

thanks, love Homer...

pulled the chuckie about 45 minutes ago @ 195, now in the cooler wrapped in foil and a few towels. almost ready.. couldnt find my camera and had to get it wrapped so no pic of the before foiling chuckie, I found my camera so there will be pics of the pulled product...looked to have a poppin smoke ribng from a few samples before I foiled it.

 

[chisoxjim]

finished, shredded and eaten, final pics for anyone interested.

out of the foil after 1.5 hours in the cooler.





pulled:





taco:



turned out great imho, moist, & poppin with flavor, gotta love charcoal, wood, and the WSM.

thanks for looking

 

[the dude abides]

Great looking chuck jim, you're giving that WSM a workout this weekend.

for a busy weekend!

 

[chisoxjim]

thanks as always Dude.

I am really happy with the chuckie... ended the weekend in style..

 

[chisoxjim]

leftover chuckie for supper tonight. making some hash with some potatoes and onions.

 

[fatback joe]

missed this one previously. Looks great!

 

[richoso1]

I like your wood combo, I use it often and it's a keeper. Those are going to be some savory tacos. Thanks for sharing.

 

[chisoxjim]

thanks, the WSM does good work.

 

[fatback joe]

Sure looks like it.

I need to bust mine out and show it some love......it hasn't seen action since September

 

[chisoxjim]

thanks

the tacos were really good. 1 on a soft white corn tortilla and 1 on a soft flour tortilla.

I pretty much use Hickory for everything. If I can get cherry, apple or oak I like those as well..

I am looking forward to the hash tonight.

gonna run some of the chuckie meat through the food processor(a couple pulses), then add it to some pan fried potataoes and onions. topped with a couple sunnyside up eggs. Should be good eats.

 

[chisoxjim]

youve been putting your larger smokers to use so its all good.

 

[mballi3011]

Now thats what I'm talking about. You did a fab job there Jim.

 

[beer-b-q]

Looks Great...