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Chuckie - Puff Pastry Rolled

post #1 of 33
Thread Starter 

This is my 2nd version of one of these from a JIRodriguez post awhile back. This is a great way to use some of that Chuckie meat from leftovers.


Here she is



Close up for you detailed oriented folks


Lathered w/ syrup (this has completely replaced mustard for my by the way) followed by a heavy dosing of Cookshack Brisket Rub, then some Old Hickory, and some Montreal Steak. Injected w/ Tony C's Honey Bacon & BBQ Injectables.


Here it is pre-injection


8 hours later (this thing had hell getting to 165 and 200) Hit a HORRIBLE stall in the 140's. Bizarre long


Here it is post foiling @ 200 degrees and 9:30 pm. UGHHHH. You can see where I taste tested before putting in fridge overnight. I was too coldied to pull that night.

Here it is the following day, sliced up cold



Customary Close Up

Rolled our 2 pastry sheets onto some floured foil


After mixing my sliced chuck up w/ the skimmed off Au Jus, I spooned it over about 8 pieces of provolone


Another close up


Rolled it up w/ an egg wash on top


Here it is after 40 mins @ 300 degrees


Sliced up w/ a lil Mac & Cheese





post #2 of 33

All i can say is WOW!!!

post #3 of 33

looks damn good!

post #4 of 33

That looks really tasty. I could handle a plate of that right now.

post #5 of 33

Way to go with the Chucky  Now I have another (to do list) recipe to try! Thanks for postin'

post #6 of 33

Can't go wrong with a plate like that!

post #7 of 33

Oh man that looks delicious!  

post #8 of 33


post #9 of 33

not thats a great leftover dish. Great job

post #10 of 33

Thunder! What???? That wrapped up in the pastry dough is amazing!! I love that! I'm glad I saw your post because I have a chuck on the smoker and I cannot believe the stall I had. I foiled it at 160F and it rose to 168F and stayed there foreva!!! It is just now at 190F. I can't believe it took so long. The longest stall I have ever experienced. Anyway, totally love your pastry, I sooo want to do a Beef Wellington on the smoker, you just made me want it more! Thanks! Beautiful food sir!


post #11 of 33

Hey TD---That is Awesome!


Just plain awesome!



Thanks for the view,


post #12 of 33

That looks great.  Thanks for the idea. 



Honey, we need to go to the grocery ... 



post #13 of 33
Awesome!! I love the provolone too!!
post #14 of 33

YOU PEOPLE ARE KILLING ME!!!  I'm sooo hungry now!



post #15 of 33

All I can say is Yummmmm.

post #16 of 33

That looks so good, I'm gonna borrow that idear for supper tomorow! Got me some chuckie in the fridge ready to go and some smoked cheese.

post #17 of 33

My goodness that looks fantastic... I really should stop checking these out BEFORE I've had lunch.


Great job, and points for creativity!


post #18 of 33

Fantastic dish.  I have had a few chuckies stall like no one's business.  I pretty much always do my chuckies the day before I plan on using the meat.  Can never depend on when they are going to be done. 


I still vote that we create a left overs forum!   Some of the dishes that get created get buried in the regular forums.  Be nice to have them all in one place for reference,


Again..  Fantastic job on this dish!

post #19 of 33

Awesome, it don't get any better than that.

post #20 of 33

Very Nice!!! Love it


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