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I did it all for the chuckies! w/ qView!

post #1 of 12
Thread Starter 

I bought the NY strip the other day and also picked up two 2 pound chuck roasts at the butcher.

 

I am trying something a little bit different with these - I like to slice so I will not be taking it too high in temperature.

 

Placed both chucks side by side and coated with worcestershire sauce and then the inside with a little bit of kosher salt and pepper with a hint of cayenne.  I cut up a white onion and place pieces on one half along with some garlic cloves.

 

Flipped the other one top and sandwiched those ingredients between the roasts.  I then tied them up with butchers twine.

 

I put a can of beer or so in a sealable bowl and added some pepper and a hint of worcestershire sauce.  After adding that I injected it into the beef.

 

Then I placed in the broth with the rest of the onion and garlic to sit overnight.  Tomorrow I will flip and then smoke it on Saturday...

 

How does that sound?

 

 

 

 

 

 

 

 

post #2 of 12
Sounds good to me.

I will be watching for the outcome.
post #3 of 12

Like the idea, beautiful meat, you must have been a Cowboy, two wraps and a hooey, two wraps and a hooey, two wraps and a hooey!

 

BTW the avatar, Mk V?

post #4 of 12
Thread Starter 

Not a cowboy and no Mk V.  Picture is from National Guard wearing my gas mask ;)

 

I can't wait to throw that on the fire!

post #5 of 12

Nice job on the tied roasts. Those are two first cut chuck roasts with a big chuck eye on the bottom.  Should have some great flavor. Love to see the finished product!! Reinhard

post #6 of 12
Thread Starter 

Pulled out of the marinade and wrapped in saran wrap.

 

Placed back in fridge for 3 hours then back on the counter to warm back up to room temperature.

 

Just slapped on the smoker with a combination of hickory and mesquite at 1200PM.

 

I am going to run it up to 195 and pull it, place it on a wrap with some horsey sauce, mushrooms, roasted red peppers....That sounds good.

post #7 of 12
Thread Starter 

 

So I wish I would have pulled off at 160 and sliced...It had good flavor but I feel like it would have been much better pulling it off before 195...

 

I am going to throw in crock pot tomorrow and make sammies.  Those should be good!

post #8 of 12

Beautiful day for Pulled Meats!

 

Boy that looks good! Was there any visual sign of the veggies you left in the middle?

 

That's why I like low and slow, you can cook ahead and be clean and smilie when its time to eat! Or as a friend used to say, you can cook it and sober up before meal time! LOL

post #9 of 12

Looks great Joopsters!! If you can post some pics tommorow of the pulled chuck.  Reinhard

post #10 of 12

Looks good from here !!!

post #11 of 12
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Beautiful day for Pulled Meats!

 

Boy that looks good! Was there any visual sign of the veggies you left in the middle?

 

That's why I like low and slow, you can cook ahead and be clean and smilie when its time to eat! Or as a friend used to say, you can cook it and sober up before meal time! LOL

 

The veggies stayed in tact.  I tossed them in with the sauteed mushrooms!

 

I didn't get any pictures but will post some of sammies later.  I have a crock filled with beef, onion, mushrooms, beef broth, some Worcestershire among other things...

 

House smells good ;)

post #12 of 12

That sounds and looks great I can smell it from here your killing us with no pics on this on :th_crybaby2:

 

DS

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