or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Little Chuckie today.
New Posts  All Forums:Forum Nav:

Little Chuckie today.

post #1 of 6
Thread Starter 

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.

 

 

 

 

 

post #2 of 6
Little smoke ring? Looks huge to me.

Looks great
post #3 of 6

Roast looks great as do those brussel sprouts!!!    :drool

post #4 of 6

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

post #5 of 6
Thread Starter 

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.

post #6 of 6
Excellent look chuck roast cook, nice work!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Little Chuckie today.