Chucky-Q

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smoke-n-jr

Smoke Blower
Original poster
Mar 17, 2007
116
10
Mascoutah, IL
Alright boys! Here are beginnings to my first chuck. I have it the fridge resting until 8am tomorrow. At which time, it will be resting on the counter for an hour while the GOSM warms up. Thanks for all the advice! I'll keep the pics coming. My appologies to Brentman if he felt I intruded on his post.
 
nice..........real nice

SAMUEL ADAMS....? ? ? ?!?!?!?!!?!?!

with JR. as YOUR AVATAR?...............HEATHEN..........

d88de just shakes his head
 
It's not my fault his sponsors make crappy products! I tried AMP the other day and it's terrible. As for Bud, for every 12 ounces I spend 1 hour on the Crapper!
 
Hey Fellas!

Here is how things are going down:

Warmed up GOSM @ 8:30am and put roast on @ 9am. Using hickory. Outside temp was 10.



I have been taking notes every since then. Mopping every hour.

930 meat-42*; GOSM-199*;
1030 MEAT-67*; GOSM-232*; OUTSIDE 23*
1130 MEAT-92*; GOSM-237*; OUTSIDE 27*
1230 MEAT-115*; GOSM-239*; OUTSIDE 29*
130PM MEAT-127*; GOSM-228*; OUTSIDE 29*

Here is what the goods look like after 4.5 hours.





It smells amazing!
 
looking good Jr.

i see you changed your avatar.......hope is wasn't summin "I" said.......hehee

still with the crappy s. adams i see
*sigh*
 
Looks good. I'll be interested in if it pulls easily when your done.
PDT_Armataz_01_34.gif
 
My skin is pretty thick. No worries! I'm thinking about making the Sams bottle as my trademark! I don't understand the hangup with Sam Adams. FYI...I'm having a Henry Weinhard's now!
 
Thanks for all postive comments guys!

I am really nervous as this is the first large piece of meat I've done. I've done fattys, jerky and cheese before, but never a large whole muscle. I am going to do a brisket for Easter if we don't go to any family!
 
You're making it look easy and the Q-Vue is a great tutorial to us newbies that are getting brave enough to smoke a chuck roast! The temperature log was especially helpful!
PDT_Armataz_01_37.gif
 
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