1st Chuckie

Discussion in 'Beef' started by indyadmin1974, May 25, 2009.

  1. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Well I bought 2 chuck roasts a month or so ago and thought that today would be the perfect day to try it out.

    2lbs Chuck roast
    Approx. 1.5 TBS of Montreal Steak seasoning

    I was going to try to use the same rub I'm using for my pork shoulder, but really wanted to keep it simple on this since it's my first.

    I'll have some Qview in a few...nothing from the prep process since this was pretty straightforward.
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Here we go:


    The TBS is rolling nicely from the hickory/cherry mix


    Dang fine piece of meat



  3. voldaddy

    voldaddy Meat Mopper

    LOL, fine looking helpers you have. Just keep an eye on them, as they have been known to "help themselves" to unattended goodies.

    Look forward to more Q-view.
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Nice chucky. Great looking helpers. I miss mine.
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good. Keep us posted. [​IMG]
  6. The Indiana guys have their smokers fired up this weekend! [​IMG]
  7. indyadmin1974

    indyadmin1974 Smoking Fanatic

    That's how we roll! Nothing beats the smoker on race weekend!

    The chuckie is out at 165 and wrapped in foil.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    looks great but where the finishing pics you got my mouth watering. Those are some good looking helper you have there.
  9. flash

    flash Smoking Guru OTBS Member

    I would guess you planned on slicing it??
  10. flash

    flash Smoking Guru OTBS Member

    Hopefully he didn't take it into the wall [​IMG]
  11. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Here's the chuckie rested for about 3 hours


    I did slice it this time.


    The smoke ring lookin' good


    Ended up chopping it up for sammies

  12. bigsteve

    bigsteve Master of the Pit

    How was it at 165* tender enough? I try to go passed 200 and pull it.

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