Chucky from January w/Qview

Discussion in 'Beef' started by bright scouter, Feb 3, 2009.

  1. bright scouter

    bright scouter Fire Starter

    Well, I did my first chuck roast. Took longer than I expected for the size and shape a chuck roast is. At least in comparison to a pork butt. But, it did turn out fantastic. Put it in a marinade overnight and then put a rub on it first thing in the morning. After I got everything ready, it went in and the long slow process started.

    Pulled it out and it just fell apart.

    I was amazed how little meat there was after pulling as much of the fat out as I could get. But,,, the family said it was the best beef we have ever done. Until now, the best had always been in a dutch oven outdoors for an all day cook. But, as much as I like my dutch ovens, the smoker won hands down!

    I have always been one to just put spices together that seemed to make sense. I guess, from now on, I need to at least write down what goes into the rubs and marinades I use, if not the exact quantity. It is kinda hard to quantify how many, of what size, shakes of a spice I put in. [​IMG] But at least WHAT goes in might help me recreate it.
  2. wutang

    wutang Smoking Fanatic OTBS Member

    Looks good. I was surprised how long it took for the chuck I smoked as well. Yours looks great.
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks Great!!!
    What kinda smoker ya got there?
  4. bright scouter

    bright scouter Fire Starter

    It's a 20" GOSM. guess I need to rebuild my signature. Bummer, must be lost in the internet airwaves someplace.
  5. jaye220

    jaye220 Meat Mopper SMF Premier Member

    That chuckie does look good. I agree with the lack of meat sometimes but you know all that fat makes it taste so good. I think they're much better than butts but I do love the butts too.
  6. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Ya made me hungry! Right nice!

Share This Page