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Chuckies tomorrow, long as the weather clears

post #1 of 14
Thread Starter 
Well it has been raining, cold and really windy for the past 3-4 days so needless to say it was not smoke weather.
Had a Nor'easter going on, don't you just love these things Alex icon_rolleyes.gif

Finally it is supposed to clear up tomorrow so you know what I'm doing...Smoking Meat!!! icon_mrgreen.gif

Picked up a couple of chuckies on sale for $1.84lb

Seasoned one with an italian seasoning consisting of
1/2T garlic powder
1/2 T garlic salt
1T onion powder
1T white sugar
1 1/2T oregano
1/2 black pepper
1/2t white pepper
1t Italian seasoning (used because I was out of thyme)
1t basil
1T parsley
1/4t celery salt
1t crushed red pepper
1t chipotle powder

Rubbed with half the mix, the other half will go with beef broth and pepperoncini juice and into the smoker for Italian beef sandwiches

The other I rubbed with a Chimichurri seasoning I received from Rivet in an exchange a little while back, it smells great so i can't wait to taste it.



Goodnight my little darlings...
post #2 of 14
Good luck with the weather...it's that time of year again. About to get some more white suff here again...I'm @ work for the next 4 days, so no biggy.

Seasonins look and sound really good...nice chuckies, too!

I'll be watching when I get back from the grinder!!!

post #3 of 14
Now those are some good looking chuck there Jim. I'm sorry for the weather but we thought it was going to be a big blow hard when it came ashore in the panhandle. I'm glad that you can finally smoke so we will see you tomorow and the results. Good Night chuckie and chuckette.
post #4 of 14
they look promising,and good luck with the weatherPDT_Armataz_01_34.gif
post #5 of 14
Hey Jim, you got two beautiful looking chucks, man! Wow, nice slight marbling and very meaty. Good deal! The rub you made sounds really tasty and looked pretty; hope you like the chimichurri one.

Glad to hear your weather's broken and you can get back to your creations! PDT_Armataz_01_37.gif
post #6 of 14
Thread Starter 
Late start today but hey, had a late night last night.
Chuckies have been in for an hour so far.

Underneath I have a foil pan to catch the drippings. I boiled 48oz beef broth with the remaining Italian seasoning and one bay leaf, put it in the pan with a few tablespoons of hot pepper juice.
I bought a jar of pepperoncinis but the friggin seal was broken and they smelled sour, otherwise I would have used that juice. Also added some sliced onions.

Also tossed on a chicken.
Picked one up so I can practice deboning but ended up injecting it with some smoked chicken stock, pepper, garlic, Italian seasoning, hot sauce and butter.
Let it sit overnight then put a can filled with more smoked chicken stock in its butt.

Should be good, we'll see...
post #7 of 14
Looking good.The rain broke last night here.Rain gauge says 4 inches last 3 days......
post #8 of 14
Hey, great challenge to practice deboning, but you know what? Julia Child made it look way too easy and it isn't worth the trouble!

Boneless-Skinless chicken breasts I say if you really need boneless bird! Now a thigh is no big deal to debone, but a whole bird is not worth the PITA.
post #9 of 14
Thread Starter 
What actually got me thinking about doing it was that Julie and Julia movie, yes I watched it. I was making a copy for my parents and ended up watching the whole movie which I have to say wasn't bad.

So here we are, chuckies at 144, my spritzing bottle decided it didn't want to spritz anymore so I have been drizzling the spritz on top of them, what a pain in the donkey!

Chicken at 133 in the thigh, picking up a nice color, smoking with cherry.
post #10 of 14
Thread Starter 
Ended up not continually updating, the weather decided it wanted to get a little windy and start to drizzle so what do you do? Keep on truckin.

When the chuckies hit 160 I wrapped the chimichurri one in foil and placed the Italian one in the broth mix but removed the onions because I like them to remain firm.
Brought to 205, the chimichurri finished first so i pulled it and into the fridge for the next days dinner.


Put it back into its juices for half an hour to absorb the flavors then onto a slightly toasted roll with provolone, some onions and hot peppers. Some of the jus for dipping.

Next night I reheated the chimichurri chuckie and added some of the dressing mix I made from the other packet Rivet sent me (chimichurri seasoning, olive oil and white vinegar)
Also took a cup of Rivet's Satan's Salsa, a cup of water and half a cup of jasmine rice and cooked it on up, had the beef, rice and a sauce made from jalapeno ranch, chipotle mayo, sour cream and green onions.

Both tasted great and John's salsa, had one hell of a bite but MAN was it good!
Chimichurri seasoning and dressing was a great flavoring with the chuckie as well so thanks for the ingredients John PDT_Armataz_01_34.gif You made a fine meal taste great!
post #11 of 14
Nice!!!!! I just popped back in for a minute and your update showed up...had to look!

Gotta love how a chuckie smokes up for pulling...my favorite for PB.

That's some serious smoke ring, btw!

Everything looks great!

Keep that smoker happy!

post #12 of 14
That all looks great Jim...PDT_Armataz_01_37.gif
post #13 of 14
Thread Starter 
Smoker keeps me happy as well biggrin.gif
Looking forward to some more Italian beef today, have to see if I can find an onlder thread from The Dude Abides and try out his chuckie pizza again, good stuff when you have extras.
post #14 of 14
Sweet meat and a fine looking meal Jim....PDT_Armataz_01_34.gif
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