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I hit my first homerun today...... - Page 2

post #21 of 32

Wow looks great.

 

I'm sitting here watching you cut the meat and all I can think about is the stupid banana I have for lunch!!

 

Thanks for taking the time to shoot a vid.

post #22 of 32

Man.....I do something similar with london broil whenever Ingles has them on sale for $2.29 lb. Need some chips and an ice cold breskie to go with that! Great job and post!  

post #23 of 32

    Check this out! This was my first chucky

Quote:   I'm not Highjackin' Just try'in to help! Pecan wood doe's wonders!
               cobbler 001.JPG
post #24 of 32

hey David.  Can u give a some details on how u smoked ur chuckie?

post #25 of 32
Thread Starter 
Quote:
Originally Posted by cripplecreek View Post

hey David.  Can u give a some details on how u smoked ur chuckie?



Sure thing....

I seasoned it with salt, pepper, onion powder and garlic powder.

Then marinated it over night in soy sauce, terriyaki and some red wine

I have an electric Brinkman and plugged it in about 5:30 am

I have a cast iron smoke box that I filled with apple chips that soaked in water for about a half hour (I added the water from the soaking to the water bowl in the smoker) and place this box directly on the heating element..

Put the meat on the lower rack at 6:00

Once the smoke stopped billowing out I check the temp of the smoker and it was at about 225 so I cracked open the side door a small amount which brought the temp to just over 200 and that is where it stayed.

About 4 hours in I pushed in the internal thermometer and the Chucky was about 138

about 11:30 or so the meat was at 165, that is when I pulled and double wrapped in foil.  Since it was so moist I did not add any liquid to the wrapping.

Just before 1:00 pm it read the 200 mark and I pulled the meat off the smoker to rest.   The family was hungry so the resting only lasted about 35 -45 minutes.  

 

I opened the foil and started the video camera.....  

 

I had two sandwiches everyone else had one (6 sandwiches total) and there was only a few cuts left over to nibble on as the afternoon went on.

 

Hope that was what you where looking for.

 

SeeYa

DavidLSI

post #26 of 32

Exactly what i was fishing for. Thanks and great job!

post #27 of 32

Great David!

Great looking food & great blow by blow description!

 

 

Thanks,

Bear

post #28 of 32

HEY DAVID, WHAT TEMP DID YOU COOK WITH? AND WHAT TEMP WAS THE MEAT WHEN YOU FINISHED? HOW LONG DID YOU SMOKE? SURE DOES LOOK GOOD. WONDER HOW IT WOULD TASTE WITH JEFF'S BBQ SAUCE RECIPE?

 

THANKS FOR THE DETAILS, JFKIII

post #29 of 32

Oops I missed David's detail reply ...it gives all the info needed. I just thawed a chuck out and guess I will try your method tomorrow, thanks

 

jfkiii

post #30 of 32

Nice work!  I love the video and I agree about the juice. That is liquid gold right there. 

post #31 of 32

That was a thing of beauty.

post #32 of 32

Man that looks awesome! Got to love smoked meats on video! Thanks for the video!

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