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Two chuckies on a Sunday afternoon.

post #1 of 10
Thread Starter 
I was at Costco yesterday and saw these two and thought what the heck.

I'm going to slice the smaller one and pull the larger.

And now the have been in the smoke about two hours.

post #2 of 10
good start
post #3 of 10
Everyone has been doing chuckies lately so I had to bite to. I pick up two at sams club when I was there today. Now I just have to find time to smoke them. I will have to do some research and see how long they usually take.
post #4 of 10
Looking tasty. I might as well jump on the band wagon with some chuckies, too. It's been a while since I've done any beef. I've got some days off coming up and some great weather in the future too.
post #5 of 10
Your chuckies look good for now. I'm sure that you will finish very strong too.
post #6 of 10
Thread Starter 
The sliced one turned of pretty good. It was a touch on the dry side but the Au Jus help that out.

And on the plate with some Rosemary potatoes and some Cesar Salad.

I'll pull the other one here in a little bit ans post some view.
post #7 of 10
Very nice! I have never sliced a chuckie.
post #8 of 10
Great Looking Chuckie, Gator...PDT_Armataz_01_37.gif
post #9 of 10
Thread Starter 
There pretty good sliced. I foiled it at about 160 and then pulled it out of the heat at 195 probably should have pulled it out a little sooner. But all in all pretty darn tasty!!!

Here is some Qview of the bigger on that I just pulled...

I poured the remaining Au Jus over the pulled meat and I'll make sandwiches out of it all week for lunch... yummy!

I love Sundays!!!

I hope you guys enjoyed my Q-view and thanks for your comments.
post #10 of 10
Looks good PDT_Armataz_01_37.gif I find if slicing I like to pull at 188-190 personally then a half hour rest before slicing
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