Chuckie

Discussion in 'Beef' started by tyotrain, Sep 8, 2011.

  1. tyotrain

    tyotrain Master of the Pit

    Had the day off work so decided to do a chuckie.

    All rubbed and ready for the smoker.

    Rubbed with

    Salt
    Pepper
    Garlic powder
    And one chopped onion

    Smoker temp 275F

    [​IMG]

    More pics to come


    ---
    I am here: http://maps.google.com/maps?ll=44.751420,-75.130635
    Smoke-N-Dave. Tapatalk iPhone
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    AAAALLLL  Right !!!!

    [​IMG]

    Bear
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Let's do this! Move over Bear.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Move over Bear!

          [​IMG]

    Quit hogging all the popcorn!
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Keep us posted
     
  6. tyotrain

    tyotrain Master of the Pit

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey guys---we don't need so much popcorn----Tyo's smoking at 275˚!!!!

    Looks good from here too, buddy!!! I'm wondering how tender it will be.

    Bear
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great test, can't wait for the results!
     
  9. venture

    venture Smoking Guru OTBS Member

    [​IMG]
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Lookin good!
     
  11. jc1947

    jc1947 Smoking Fanatic

    [​IMG][​IMG]
     
  12. tyotrain

    tyotrain Master of the Pit

    sorry no pics the tapatalk app would not let me  in.. kept saying sorry error..

     The high temp turned out great... i think i will be doing this again at 275F the juice off the meat mad for some great gravy..

    again sorry about the pics....
     
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Really?

    No Pics?

    I think they call that a "Tease"!

    Todd
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

  15. sunman76

    sunman76 Master of the Pit

    [​IMG][​IMG]

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    just kiddn thanks for the information of your test[​IMG]
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Now you did it, Tyo !!!

    At 275˚, what internal temp did you take it to, and how tender was it?

    Do you know your total time?

    Thank You,

    Bear
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As someone else said, your like my old g/f, a big tease!   [​IMG]
     
  18. tyotrain

    tyotrain Master of the Pit

    I took the meat to 195 it took a little over 5 hours.. The meat was tender and not dry but keep in mind i did the hole smoke with the meat in a pan with beef stock not sure how it would turn out just put on the great.. That will be my next test... again i am sorry about the pics not sure way my tapatalk is not working right.... 
     
    Last edited: Sep 9, 2011
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Tyo!!!

    I think Brian Mudd uses Tapatalk. Maybe he can help you>

    Bear
     
  20. No finished pics.....[​IMG]
     

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