Chuckie round 2

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natej

Smoking Fanatic
Original poster
Mar 11, 2017
349
253
Victoria, Australia
Mornin everyone!

I thawed out the other half of a huge whole chuck that i had cut in half and froze, the plan is pulled beef quesadillas

This is my first ever overnight smoke, normally im a lump guy but due to the more consistent temps of briqs i dediced to go that route.. Rubbed with the ususal suspects, SPOG paprika, cumin and cayenne and into the fridge for a few hours

Got the UDS sittin pretty at 230F and that gorgeous TBS rollin then put the meat in the smoke and went to bed at around 1am

Woke up at 8am and the maverick was reading 250F and the internal was sittin like a rock at 158, hasnt moved in 2 hours

Heres a pic

 
Yes!

Love when my friends from down under post something that says; "good morning" as I'm goji g to bed!

Gives me great things to dream about!

Looking forward to waking up and seeing how this ended up!
 
Yes!

Love when my friends from down under post something that says; "good morning" as I'm goji g to bed!

Gives me great things to dream about!

Looking forward to waking up and seeing how this ended up!

Haha i always see the american time that i post things and its usually between midnight and 5am! One of the awesome things about smoking is that there is always brothers and sisters in bbq up and tending fires :grilling_smilie:

Its now been 15 hours total and its hit a second stall at 190! Even lost 2 degrees internal temp :devil: so close yet so far ive bumped the temp to 260 to help it through

 
Last edited:
OK natej,
you've my attention with that hunk of beef.
Look forward to seeing it shredded and made into those quesadillas.

I've a couple of chucks going down in about an hour, doing Burnt Ends with mine.
 
Last edited:
Entire smoke came in at 17 hours for 9lb at 230ish, bumped the temp to 260 - 270 in the last hour to help push it through a 190 stall and worked great! Ended up probing tender at 197 so pulled and rested in foil for an hour

One problem i seem to be having recently is that the meat is tasting less and less smokey flavour and i cant figure out why, used hickory and no heat shield and still it isnt tasting as smokey as it once did.. strange

It was juicy and tender and was a struggle to pull it off the grate without it falling to bits.. the boss made some salsa from jalapenos, tomato, red onion, coriander, lime juice.. guacamole, refried beans and some bbq sauce

Was absolutely delish!



 
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