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Chuckie = Pulled beef!

post #1 of 18
Thread Starter 
2 1/2 lb Chuck roast rubbed in olive oil, minced garlic, onion powder, kosher salt and cracked pepper.

Some western style beef rib's already rubbed from the store, 5 lbs for $5!!
Added some of my sweet rub to them.

4 hr's, looking good, LOVE that Mesquite.....

Putting the "rib's" in a pan w/ apple juice, Beam and Worch......Thank's Nate!! and covering with foil.

Drum holding about 238* and the chuckie's at 145*....

post #2 of 18
Thread Starter 
Beef rib's been on about 7 hr's.....190* and starting to get tender, gonna go to 200+

Finally done...11 hr's from start to shredded, not to bad!
I have the Chuckie and the rib's in this pan, can you tell the difference??

Rib's were fall apart in my hand, fat had completely melted away...
Chuckie was about the same, but them rib's had smoke ALL the way thru!!

Ended up with 3 1/2 lb's of succulant, smokey shredded beef!!
Dinner tomorrow, beef chili for superbowl, maybe some beef enchilada's???
post #3 of 18
In your 3rd pic (labeled " 4 hr's, looking good, LOVE that Mesquite....."), we can see the coals from the overhead shot. Looks more like grilling than smoking. Am I missing something?
post #4 of 18
Thread Starter 
Coal's are 24" down from the cooking grate, call it indirectly direct....wink.gif

Tell me by those pic's if that's not smoking?
post #5 of 18
Bet that smelled good as it came out of the exhaust ... BTW: Great lookin' grub ...
post #6 of 18
Yeah, I shouldn't have questioned the smoking part, just the direct/indirect part.

Didn't realize there was such a gap there from that angle. Any thoughts to adding a layer of something to make it more indirect?

Regardless (and since I didn't point it out in my first post), the food looks GREAT!
post #7 of 18
Thread Starter 
Ya you could but then it would just be a bullet smoker.
The beauty of the drum is as the fat render's, it drip's down onto the coal's causing "flavor bomb's" as Crewdawg say's, giving the meat an added flavor! icon_mrgreen.gif
post #8 of 18
Man that looks good bubba. And I am just makin Macho Nacho's Tonight Now thats smoked.
post #9 of 18
Looks mighty good bubba. Never taken my beef ribs that high. I like my beef med to med rare, so usually 3 1/2 to 4 hours tops for me. The chuckie looks awesome. I looked at some cuts today and questioned the butcher about the different cuts of chucks. He told me it is all cut from the same piece of meat. Well yeah, kinda......PDT_Armataz_01_21.gif Amazing what they know, or don't know. rolleyes.gif
post #10 of 18
Sure looks good bubba, gotta love that drum.
post #11 of 18
I'm taking away your apostrophe key and hiring you to cook for me.
post #12 of 18
Thread Starter 
LOL......Sold!!!! icon_mrgreen.gif
post #13 of 18
Looks great Bubba. I am going to try a couple of Chucks this weekend.PDT_Armataz_01_37.gif
post #14 of 18
bbq bubba
Very nice, besides good looking food; the pictures were of great quality. I need to spend more time taking better pics.
post #15 of 18

Sweet Looking

Sweet lookin smoke the BubbaPDT_Armataz_01_37.gif I really like the couple I have done so far but we just sliced. May have to do one in the near future for pulling!

Again looks great!!!!!!!!!!!!!
post #16 of 18
Looks excellent bubba! Gotta love the chucks, beef butts. Speaking of that, isn't country style beef ribs the same a strips from a chuck? Kinda like the country style pork ribs comming from the butt?

If you did those today, I gotta give that drum some credit, it was frigid today for sure!Can't believe this weather, 50 yesterday at 8 pm, and by 11pm it was 25. At 7 am it was 11 degrees here and never got over 14 today w/20-40 mph winds. A real ball froster!icon_eek.gif
post #17 of 18
Thread Starter 
Cooked these Sunday, would have been almost impossible today, wind chill at -24......PDT_Armataz_01_23.gif
post #18 of 18
Looks mighty good..... Mouth watering..................

Had to wipe off the keyboard...........

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