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Chuckie on the mini

post #1 of 10
Thread Starter 

Had the mini going today with it's big brother the Jimmy doing some chicken.

 

 

This looked like it had good marbling so i figured i'd take it to just before pulling and slice it like a brisket.

 

 

I cooked it catching the drippings on the bottom mini rack and added some veggies part way through.  When the veggies were tender i pulled them and finished the chuckie to 190 IT.

 

 

Ok time for some slicing!   Drip some au jus back over the slices....oh my!

 

post #2 of 10
Great looking Chuckie, Keith! I'd say it's SMOKIN GOOD!!! Wee there enough left overs for a sandwee later????
post #3 of 10

Hello Keith.  GREAT!! looking meal!!  Being from Texas I just can't get my head around "pulling".  I slice butt, brisket and roasts.  All those hours invested to put the meat in a bun?  To each his own.  Fine looking meal and great picts.  Thanks for sharing.  Keep Smokin!

Danny

post #4 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking Chuckie, Keith! I'd say it's SMOKIN GOOD!!! Wee there enough left overs for a sandwee later

Thanks Case...absolutely there were but i like warming it up first.  I gotta get a slicer so i can do those super thin slices for sammies. 

Quote:

 

Originally Posted by KC5TPY View Post
 

Hello Keith.  GREAT!! looking meal!!  Being from Texas I just can't get my head around "pulling".  I slice butt, brisket and roasts.  All those hours invested to put the meat in a bun?  To each his own.  Fine looking meal and great picts.  Thanks for sharing.  Keep Smokin!

Danny

 Thanks Danny.    Yea i'll pull a cheap piece of meat but chuckies can get about as tender as brisket sliced.....bottom round is another story. lol

post #5 of 10

Wow. I have yet to do a chuck yet but this might just make me do it sooner. Well done.

 

Disco

post #6 of 10

What temp did you smoke it at?

post #7 of 10
Thread Starter 
Quote:
Originally Posted by little smokey View Post
 

What temp did you smoke it at?

250-275 range

post #8 of 10

thanks

post #9 of 10

Looks awesome!! If, and that's a big IF, there are any leftovers and you have some smoky drippings left over, it makes a fantastic beef stew. I have taken the drippings and made a thick gravy which I then added to about a quart of beef broth along with the meat and the left over veggies. A squirt of dijon mustard, a half glass of red wine, a few sprigs of thyme and rosemary and then let it simmer for an hour or so. Served with homemade sourdough baguettes and man was it good.

post #10 of 10

That looks delicious, Keith!  That smoke ring is a thing of beauty...:drool

 

Red

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