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So happy to be smoking again!! 1st chuck w/ Q-view to come.

post #1 of 10
Thread Starter 

I think I'm getting the hang of this smoking stuff and getting the hang of this site! I am still frequently confused on the acronyms that are used here and I couldn't easily find a thread or sticky that explained these but I'll figure them out over time or just ask for things I don't know.

I was at the store today and saw chuck on sale so I picked up a nice looking 2 pounder:

 

DSC02709.JPG

 

I made a proprietary rub using various ingredients from a dozen or so other rubs that I thought looked good. ended up with this:

 

2 brown sugar
2 garlic
1 chili pepper
1 dry mustard
1 dried onion
1/2 cumin
1/2 cayenne
1/2 black pepper

 

Looks like this rubbed:

 

DSC02710.JPG

 

Wrapped it and it's resting in the cooler till tomorrow late morning. Then I'll be building a wood fire and smoking till about 165 then foil and braise till 205.

post #2 of 10
Quote:
Originally Posted by RickLarge View Post

Wrapped it and it's resting in the cooler till tomorrow late morning. Then I'll be building a wood fire and smoking till about 165 then foil and braise till 205.


.........And then I am going to send it to my best buddy, Caveman because he loves his smoked meats.

 

 

Caveman responds:  Hey, Thanks Rick.  I really apreciate you for that.
 

post #3 of 10
post #4 of 10

Here's a Wiki that should help you out with the acronyms  http://www.smokingmeatforums.com/wiki/acronyms

 

Good luck and we'll be waiting for the Q with the View.

post #5 of 10
Thread Starter 

Nice link! I guess I fail at looking for those! I forgot to mention I'll be making some snacks that I found on here too like maybe a 1/2 doz smoked eggs and some home grown ABT's.

post #6 of 10
Thread Starter 

Here are some more pics. I hope they don't take too long to load but it has been a long time.

 

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You can't tell but it should be smoking right now... too thin I guess.

 

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Nice hot ash and coal from sticks.

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TBS? I couldn't maintain this and it got darker as time went on.

 

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Climbing quick - I find it a nice challenge maintain a 225 -250 temp using sticks only. My wife thinks it smokes too much.

 

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Threw on a few eggs for good measure.

 

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ABT's w/ Jalapenos and Anaheim from the garden - junk bacon from the store. I'm jealous of anyone that makes their own!!! I need to work on my garden next then find a pork belly if I can get the smoke stuff down. My wife is still not thrilled yet. I'm not picky and am having fun so...

 

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Struggled with temps and it fell short of 225 a few times. I think I could smoke at lower temps easier. When I checked this gage today it was accurate w/ my digital.

DSC02729.JPG

 

After many hours of smoke it hit 161/162 and I decided to foil and braise. Liquid is 1/2 cup wine, 1/2 cup beer, 2 tbls Wine vinegar and 2 tbls worshy then 1 tbls honey...

Temps fell off from 160 back to 141 and, now that i've posted all this up, I plan to wrap in a second layer of foil and bring to 205.

post #7 of 10

I think i smell your food coming through the screen honestly. OMG I do. Is that a fruit wood your using cause I can taste it.  slurp slurp slurp, is that beer I taste, slurp... wine. slurp..........your ingredients are amazing.

 

 

Good Job Brother. Looks hot out west

post #8 of 10
Thread Starter 

Yeah using citrus and something that I have no idea what it was but it is hardwood (maybe a type of ironwood). Just burning up some leftover firewood. Thanks for the comments!

post #9 of 10

Intrested on how the eggs turned out??? 

post #10 of 10
Thread Starter 

Eggs were good. A very little overdone/dry and no smoke flavor. I have no idea why my wife doesn't like them but when she tried she had just eaten an ABT and was probably overwhelmed by the heat.

It's been 9 hours for this little 2lb chuck and still only at 162 after being wrapped w/ braising juice. I hope my patience is rewarded.

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