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Chucky w/QView

post #1 of 14
Thread Starter 
Did this a couple of weeks ago. With green bean casserole and a corn casserole/pudding.

The finished roast. I had put some onions and garlic in the drip pan and added them to the top after it was done.

Nothing fancy, but it was great! Sometimes simple is best.
post #2 of 14
Looks like a fine feast to me! Congrats on a successful smoke.

post #3 of 14
looks greatPDT_Armataz_01_37.gif .... i'll have to try that myself.
post #4 of 14
Looks great. PDT_Armataz_01_34.gif
post #5 of 14
Great looking feast!PDT_Armataz_01_37.gif
post #6 of 14
lookin good! PDT_Armataz_01_34.gif
post #7 of 14
Just goes to show that fancy still = delicious!! I'm interested in sampling a little bit of everything, please icon_biggrin.gif.

Great use of the pan drippings on the onions. Bet those had a really rich flavor to them.PDT_Armataz_01_34.gif
post #8 of 14
Hey Scouter, what did you put on the Chuck, what was the temp, how long did it take and what type wood did you use? The finished pic looks great. I have 2 Chucks in the freezer that need to be smoked.
post #9 of 14
Thread Starter 
I usually will try to marinate it overnight in whatever red wine I happen to have that day with some pepper and crushed fresh garlic. Then I drain it and try to pat it dry. I always make up my own rub. I bought a coffee grinder that I use for nothing but that. I use a base of black peppercorns and usually garlic salt. We don't normally salt our food too much. Then add in other spices. Usually a sweet paprika, a little chipotle pepper and a decent amount of ancho chilli powder. I grind that up and rub it a couple hours before the smoke.

I try to put a pan underneath what I am smoking to catch the drippings. In this case, I put apple juice in it to start and sliced the onions and crush a few garlic cloves with it.

For almost everything I try to keep my temp between about 225 and 250. I might let it go as low as 210 in the early stages. After a couple hours, I start to spritz it with southern comfort and apple juice if it is beef. I used captain morgan's and apple juice if its is pork. Then, when it hits about 160, I put it in the tray with the drippings and foil it until it hits 210.

I use a gosm so it is propane. But for wood on the beef, I sometimes use mesquite, but I think this time it was a combination of apple and cherry.

Hope that helps. I love playing with different combinations of spices in the rubs. I don't ever measure it, so it may not get duplicated exactly. But I usually leave the jars out until after we have tried it so I know what it was if it is exceptionally good.
post #10 of 14
Lookin real yum. Be over later save me a piece. LOL
post #11 of 14
YUMMMMMAYYYYY!!!!!! looks awesome, i love a green bean caserole
post #12 of 14
Thanks Scouter. I need to get some pecan or apple wood. My friend gave me a 5 gallon bucket of hickory chunks and that's all I have.
post #13 of 14


Good technique! Looks good!
post #14 of 14
Nice idea with the onions. Looks great.
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