Chucky-Q

Discussion in 'Beef' started by smoke-n-jr, Jan 27, 2008.

  1. smoke-n-jr

    smoke-n-jr Smoke Blower

    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.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice..........real nice

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

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

    d88de just shakes his head
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Looks like your off to a good start. Can't wait to see the q-view.

    Kookie
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    still a nice looking chuck........what temps are you going to take it too?
     
  5. smoke-n-jr

    smoke-n-jr Smoke Blower

    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!
     
  6. smoke-n-jr

    smoke-n-jr Smoke Blower

    I'm thinking around 190-200. Foil it, wrap it in bath towels and put it in a cooler for an hour.
     
  7. smoke-n-jr

    smoke-n-jr Smoke Blower

    Thanks Kookie! We NoDakers need to stick together!
     
  8. smoke-n-jr

    smoke-n-jr Smoke Blower

    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!
     
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Looks good Jr!
    Keep us posted.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    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*
     
  11. flash

    flash Smoking Guru OTBS Member

    Looks good. I'll be interested in if it pulls easily when your done. [​IMG]
     
  12. gramason

    gramason Smoking Fanatic OTBS Member

    Lookin good so far.
     
  13. smoke-n-jr

    smoke-n-jr Smoke Blower

    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!
     
  14. smoke-n-jr

    smoke-n-jr Smoke Blower

    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!
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    heheh......no hangup............just busting........sorry.........i tend to do that alot..........

    [​IMG]
     
  16. smoke-n-jr

    smoke-n-jr Smoke Blower

    Walking Dude...you must drive a Ford.[​IMG]
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    not in THIS life time
     
  18. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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! [​IMG]
     
  19. smoke-n-jr

    smoke-n-jr Smoke Blower

    Thanks Sumo! I'll post a time/temp list when I'm finished. Appreciate the comments

    -Jr
     
  20. smoke-n-jr

    smoke-n-jr Smoke Blower

    dodge?

    What's your son's branch of service??
     

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