Chuckie and wings

Discussion in 'Beef' started by b-one, Aug 6, 2016.

  1. b-one

    b-one Smoking Guru OTBS Member

    Bought a chuckie and it better be good at $5+ a pound. Plan on smoking till it looks good then pan it with some french onion soup till its pullailchious! Got it seasoned with the last few drops of worchestshire we had light salt,garlic,cayenne and black pepper,will be smoked with pecan wood.
     
    Last edited: Aug 6, 2016
    disco likes this.
  2. stokensmoke

    stokensmoke Smoke Blower

    Gonna watch this one. Chuckies are my favorite. Got one going on the UDS tomorrow along with some spare ribs and a pork tenderloin. My kids love Chucky burnt ends.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching . I need to make one soon.
     
  4. :popcorn
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Sounds like you will be busy!
     
  6. b-one

    b-one Smoking Guru OTBS Member

    If this isn't great,I'll be sticking to the cheaper Tritips!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    More for your viewing pleasure,the wings seasoned salt and cracked black pepper keeping them simple planning to try out Blues Hog BBQ sauce on some of these they will be cooked in the Ferris wheel of fun more commonly known as the Ribolator! They will be air drying in the fridge until they hit the smoke around noon the chuck was just placed in the WSM!


     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Even though I just ate a plate of wings I'll hang around. Chuck is $8-$9 a pound hear... That's why I buy the seven bone roasts. They are $5-$6 a pound.
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Dang! I can get choice ribeyes for $9 a lb. here..

    Do you foil over your pan or just use it to keep moisture around the chuck?
     
  10. brandon91

    brandon91 Meat Mopper

    This is an emergency
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds good!

    I'm in!

    Al
     
  12. b-one

    b-one Smoking Guru OTBS Member

    I've never heard of too many wings!:biggrin:
     
  13. b-one

    b-one Smoking Guru OTBS Member

    It started as a drip pan then I tossed it in the pan and wrapped with foil I also added some French onion soup.
     
  14. b-one

    b-one Smoking Guru OTBS Member

    I think the real emergency is we just went shopping last week $500 down the drain and we don't even have the basics!?! Another sad note I usally buy any grilling/smoking stuff seperate the big grocery trips.
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Fingers crossed,welcome aboard Al!
     
  16. b-one

    b-one Smoking Guru OTBS Member

    All but done.

     
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  17. tjdcorona

    tjdcorona Meat Mopper

    Ive never thought of smoking a Chuck Roast - didn't thin itd work out....hows the eating? How long did it take to get to temp?
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Here it is pulled! It took about 13 hours. Need to add the drippings once the fat is removed.:biggrin:

     
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  19. b-one

    b-one Smoking Guru OTBS Member

    They just take along time,about 13 hours for this one. They turn out darn tasty there quite a popular item to smoke.Thumbs Up
     
    tjdcorona likes this.
  20. b-one

    b-one Smoking Guru OTBS Member

    Here's a pic with the juice and soup back in.
     
    tropics and c farmer like this.

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