First Chuckie Q-view

[bigsteve]

I'm getting the hang of my Brinkman Gourmet these days. And although I like BBQ'ed Pork just fine, I've always been a BEEF man. So I decided it was time to Q up some beef for a change.

Here's Chuck E. after his rub down. I used EVOO, galic, sea salt, and black pepper (AKA "Chicago Steakhouse rub.") I generally don't go overboard on rubs. The water bowl in the Brinkman will have water and Apple slices. While ol' Chuck is hanging out, I started his baste on the stove. Water, beef boullion, butter, and some of the rub. More later.........

 

[bigsteve]

Here's Chuck after hanging out on the tanning bed for a few minutes.

I wanted to sear it. But it's a small roast, and I chickened out. Afraid I was going to ruin it. So I stopped when it was browned.

 

[bigsteve]

Looks like a slow day on the forum.

Here's chuck after 1hr at 220* He's close to 130* already. Even with the flash, I couldn't get the meat in the shade to show up. Florida has some intense Sunshine.

 

[azrocker]

Thats a might fine looking hunk of beef!

 

[bigsteve]

Hey! Sombody is up! Dang after 2 3/4 hr it's smelling SoOoOoOoOoOoOoOo good!

 

[fire it up]

Sure is looking good.

 

[bigsteve]

3 hrs, 45 minutes at 225* It's at 160* exactly! Getting wrapped up to go back in for a while yet.

When I smelled it, I swear my feet came two feet off the ground.

I'm a little concerned. Before now, the meat thermometer went in easy. This time it felt tough. I'm going for pulled beef sandwhiches, so I guess I'll know in a few hours.

Time to mow the lawn........

 

[scubadoo97]

That looks really good. Let it go to 200--205*. You will be rewarded by melt in your mouth meat.

 

[ellymae]

Looks good - the chucks I've done all seem to hit a long plateau. Be patient and you will be rewarded.

 

[bigsteve]

Put it in the cooler just now. 203* after 5 1/2 hrs. The aroma is making my knees buckle.

 

[bigsteve]

Done resting (75 min) wrapped in the cooler:



Let's eat!


When it was all said and done, I thought the meat on it's own was a slight disapointment as far as taste goes. But then, I always expect way too much when I cook, and I'm always disapointed. Mamma and # 1 son liked it a whole lot, and want me to make it again. I put out two sauces. The first was my baste with the juices from the foil wrap added. The second was "Sonnys Sweet Barbeque Sauce." It was good with the baste sauce, but much better with both. Sonnys is a southern bbq chain resturant. We do like their sauce.

I used Hickory. I normally like mesquite better for beef. But I had Mesquite chips, and Hickory chunks. I'm tired of fiddling around with chips, so I went with the Hickory chunks. Next time I'll let it stand with the rub on it longer, and use Mesquite chunks.

 

[pineywoods]

Looks great I missed the finished shots the first time. If it tastes anywheres as good as it looks I know your eating good today!!

 

[pignit]

Shweeeeeet!

 

[bbq engineer]

Looks Delicious...beautiful smoke ring. Points for a great smoke and Qview updates!

I like the chuckies, because a brisket is way more meat than Mrs. Engineer and I can put away. She will eat a couple of sandwiches, and then the rest is mine. Chuckies fill the beef craving really well.

BBQ Eng.

 

[azrocker]

Points for sure!

 

[bigsteve]

LOL I don't imagine I'm going to sit up all night and babysit a briskit on my Brinkman, when I can make a Chucky in 6-7 hrs.

 

[scubadoo97]

Steve, the finished chuck looks wonderful.

What did you find disappointing?

 

[bigsteve]

Hard to say. It's fine, but really no better than when mamma makes a chuck in the oven or crock-pot. Of course, those taste great, so I'm happy this is just as good.

But I got over it. I'm already eating some of it re-heated.

 

[1894]

Looks great !!!
Now you got me wanting another chuckie

 

[cowgirl]

Great looking chuck Steve... looks tasty!