Quote:Thanks Bear, got a chuckie in the freezer and in the next week or two I'll be following your steps.
Originally Posted by Bearcarver
Smoked Pulled Beef Chucky
This is a New Step by Step for my collection:
Mrs Bear had a small (3.02 LB) Chuck Roast in the Kitchen Freezer, and she said she was going to thaw it out & make it in the Crockpot for Saturday’s Supper.
I dropped back from my Zone Coverage & made a Beautiful Interception for my MES 40. “Crockpot My Butt, I’m Smoking that thing!!!”
So after 2 days of thawing the following actions occurred:
Day #1 (Prepping)
3:00 PM————Rinse, Pat Dry, coat with Worcestershire “Thick”. Then some CBP, Sea Salt, Garlic Powder, and Onion Powder.
3:10 PM————Put Roast on a Wire Cooling Rack in a Foil Pan, cover with plastic wrap, and put in Fridge overnight.
Day #2 (Smoking)
8:15 AM————Preheat MES 40 to 240°, Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
9:00AM————Put Panned Chucky on second rack, and my Well Lit AMNPS on the bars to left of Chip Burner.
12:00—————Wipe my clean Maverick Meat probe with alcohol pad & insert in center of Roast. Internal Temp is now 148°
12:30PM———-IT is 151°
1:00PM————IT is 153°
1:30PM————IT is 154°
2:00PM————IT is 155°
2:30PM————IT is 160°—-AMNPS burned out, so I added my Foiling Juice (See "Note" Below) & Foiled it 5° early, instead of my usual 165°.
3:00PM————IT is 165°
3:30PM————IT is 180°
4:00PM————IT is 194°
4:15PM————IT is 200°—-Cut heat back to 100° and open door to drop heat in Smoker down below 150° to stop cooking. Close Door.
5:00PM————IT is 208°—-Remove Chucky from smoker, take to kitchen, Uncover & take pics, Pull Chucky apart.
More Pics, make Sammies, More Pics, and Eat. MMMMmmmmmm…………..
Also: Drain Juice from Pan, and put in Fridge to separate over night. Next day cut around the hard fat on top & pop it off to expose Awesome Au Jus.
Then after the first day, all reheated pulled beef gets heated up with some of that Au Jus added as needed.
Note: My Foiling Juice for this was simple:
2 ounces of Worcestershire Sauce (Regular)
4 ounces of Apple Juice.
Stir & Nuke to at least 150° before pouring it over Roast & Covering with Double Foil.
Enjoy & Thanks for looking,
PS: Anyone following this Step by Step, please leave a comment at the end of this thread, and let me know how it worked for you. Thank You.
3.02 Pound Chucky @ $3.59 lb was intercepted on the way to the Crockpot !!!!
Doing this one in a Foil Pan, but on a wire rack to allow Smoke to surround it,
and to keep it from laying in the juices:
Chucky Spiced up & Ready for an overnight rest in the fridge:
This is how I balance the heat from left to right in my MES 40.
A Maverick probe on each side, and my adjustable heat deflector below.
Chucky through the Window:
As you can see, I use electrical tape to keep the temp probes from moving inside the smoker:
Hard to see, but there is real nice TBS coming from the top vent:
Chucky fresh out of the smoker:
Pulled Chucky ready for some Sammies:
First Sammy with a little of Mrs Bear’s Simple Sauce on the roll:
Close-up of the meat for my First Sammy:
A slice of Cheese & some Hot Peppers finish this one off nicely:
Side view of the Foiling Juice from the Chucky, after removing from the fridge the next day:
The Fat in the dish & the Au Jus in the bowl, after cutting around & popping the fat off in one piece: