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Chuckie, Chuckie, Bo-Buckie... (Q-view)

post #1 of 7
Thread Starter 

Well, I finally got around to trying one of these today, and I don't think that it turned out half-bad for a first attempt.  I started out with a not-very-impressive cut (it's Angus, but WHERE'S THE MARBLING??  Oh, well):

 

DSC00280.JPG

 

 

Then I rubbed it with some pretty standard stuff (except my salt was hickory-smoked), wrapped it, and put it in the fridge overnight:

  • 1 T CBP
  • 1 T onion powder
  • 1 T kosher salt
  • 2 t garlic powder
  • 1 t paprika

 

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DSC00286.JPG

 

 

Next day, into the smoker at 220-230* with Hickory dust in the AMNS fired up on both ends:

 

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Getting foiled at 165*:

 

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Slicing this one, so I pulled it at 195* and allowed it to rest for 1 - 1.5 hours in the foil.  It finished with a nice color:

 

DSC00296.JPG

 

 

And here's the money shot:

 

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It was a little bit on the dry side (not too much), but it was plenty tender and tasty.  The gravy more than made up for the dryness, though.  I made it from left-over brisket juices, and let me tell you guys something right now: that stuff is COMPLETELY OFF THE HOOK!!!  All of the flavors from the brisket and its marinade (red wine, worcestershire, etc.) are packed in there, and it's some of the best, if not THE best brown gravy that I've ever had.

 

Anyway, I have a biscuit left so it's time for a midnight snack!

-Cheers

post #2 of 7

looks good..........love me some sliced chuckie!

post #3 of 7

If you dont mind me asking.

 

Can you post the technique/recipe for how you put together that beautiful biscuit!!

post #4 of 7
Thread Starter 

np, here it is: http://www.smokingmeatforums.com/forum/thread/97479/my-1st-packer-cut-brisket-with-q-view
 

Quote:
Originally Posted by achilles007 View Post

If you dont mind me asking.

 

Can you post the technique/recipe for how you put together that beautiful biscuit!!

post #5 of 7

. . .Banana-nana, fo-fana. . .

 

From the looks of that roast, and from my past experience of being a meatcutter/butcher; the lack of marbling in that roast would suggest to me that it is a "Select" or "liner" grade of meat. (Not enough fat to be "Choice" but to much fat to be marked "Good"). 

 

When I do chuckies, I'll put them in a foil pan after they have taken on some smoke and add some low sodium beef stock to the pan to help keep things moist.

 

It's a good thing that I saw this post at lunch time-your qview has made me hungry!

post #6 of 7
Thread Starter 

Thanks for the tip, Dutch -- I'll pan it next time.

post #7 of 7
Quote:
Originally Posted by Dutch View Post

 

When I do chuckies, I'll put them in a foil pan after they have taken on some smoke and add some low sodium beef stock to the pan to help keep things moist.

 



that's what i do for the last hour...........

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