Little Chuckie today.

Discussion in 'Beef' started by shtrdave, Apr 26, 2014.

  1. shtrdave

    shtrdave Smoking Fanatic

    Little 2# chuckie today,  Tatonka dust, black pepper and garlic powder, smoked at 200° until internal temp of 155° then in a pan with some water and foiled, bumped temp to 280° until internal temp of 208° about 4 hours cook time, in the Rec Tec pellet cooker.

    Came out moist and tender, was going to shred but decided to just cut it up, I could eaten the whole thing. Even a little smoke ring for appearance, but I was the only one here to see it.



     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Little smoke ring? Looks huge to me.

    Looks great
     
  3. chestnutbloom

    chestnutbloom Smoking Fanatic

    Roast looks great as do those brussel sprouts!!!    [​IMG]
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Wow!! Looks like a meal I'd be thrilled to eat. Care to share the Brussels sprouts recipe/method?
     
  5. shtrdave

    shtrdave Smoking Fanatic

    Sprouts were simple, cause that's how I am.

    used and iron skillet, added a little butter and olive oil, not a lot, warmed it some added about a cup of water and then sprouts cut side down medium heat, loose lid cooked until I could smell the spouts browning checked them and turned to brown the other side, took maybe 15-20 minutes they were tender and crunchy. 

    I salted and peppered as I ate them.

    Have done cauliflower and fresh green beans this same way.
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Excellent look chuck roast cook, nice work!
     

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