First Chuckie Q-view

Discussion in 'Beef' started by bigsteve, Mar 22, 2009.

  1. bigsteve

    bigsteve Master of the Pit

    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.........
     
  2. bigsteve

    bigsteve Master of the Pit

    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.
     
  3. bigsteve

    bigsteve Master of the Pit

    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.
     
  4. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Thats a might fine looking hunk of beef!
     
  5. bigsteve

    bigsteve Master of the Pit

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

    fire it up Smoking Guru OTBS Member

    Sure is looking good.
     
  7. bigsteve

    bigsteve Master of the Pit

    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........
     
  8. scubadoo97

    scubadoo97 Smoking Fanatic

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

    ellymae Master of the Pit OTBS Member SMF Premier Member

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

    bigsteve Master of the Pit

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

    bigsteve Master of the Pit

    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.
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    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!!
     
  13. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeet!
    [​IMG]
     
  14. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Looks Delicious...beautiful smoke ring. Points for a great smoke and Qview updates! [​IMG]

    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.
     
  15. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Points for sure!
     
  16. bigsteve

    bigsteve Master of the Pit

    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.
     
  17. scubadoo97

    scubadoo97 Smoking Fanatic

    Steve, the finished chuck looks wonderful.

    What did you find disappointing?
     
  18. bigsteve

    bigsteve Master of the Pit

    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. [​IMG]
     
  19. 1894

    1894 Smoking Fanatic SMF Premier Member

    Looks great !!!
    Now you got me wanting another chuckie [​IMG]
     
  20. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking chuck Steve... looks tasty!
     

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