Chuckie Bonanza

Discussion in 'Beef' started by irishteabear, Aug 26, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Doing four chuckies today in the Bradley. They average about 3 lbs each. Rubbed them with evoo and my rub, smoker temp 250 and using a mix of oak and cherry.





    I am also smoking eggs at the same time. Later I will add onions and paprika, after the chuckies are done.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Those are going to be good, Dawn! Chuck roast is one of my favorite smoked meats. Don't forget the finished pics.
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice start Dawn! I can't wait to see more!
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very nice looking cuts Dawn, do you plan on slicing or pulling?
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    5 hours in to the smoke the top two are stalled at 146 for an hour so far, the bottom two are reading 164.



    The eggs have been pulled out of the smoker and the paprika has been put in.



    I flipped the two stalled chuckies over and swapped out the racks, moving the top ones to the bottom and the bottom to the top.

    I'm planning on pulling the chuckies.
     
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice looking chcukies. Going to be some good eating
     
  7. herkysprings

    herkysprings Smoking Fanatic

    I like meat.

    I like these pictures. :D

    Oh and my Bradley tends to run a bit cooler closer to the door, and the further up you go (further away from the element). Sometimes rotating the racks in helps even out cooking times.
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    That's because the element is in the back on the bottom. I usually rotate the racks about half way through a smoke.
     
  9. billbo

    billbo Master of the Pit OTBS Member

    Dawn,
    I am curious about the eggs. Does this "hard boil" them so to speak? Can you taste the smoke at all. This is new to me. Sorry for the ignorance!
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    No problem. Yes, it does kind of "hard boil" them.

    This was one I had done before:


    The smoke taste is not strong, imo, but it's still there.
     
  11. walle

    walle Smoking Fanatic OTBS Member

    Billbo,
    You beat me to the question! I've NEVER heard of smoking eggs.

    Dawn.. please to tell!
    Tracey
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good [​IMG] gonna be some fine dining
     
  13. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    After about 7 1/2 hrs the chuckies are coming along nicely. I'm hoping one will be a bit faster and be done in time for dinner. Who knows. lol They are all about 170 give or take a couple of degrees.



    The paprika after 3 hrs.
     
  14. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Smoker temp is 250, the smoke time is about 3 hrs for large eggs that are raw, straight from the fridge. Make sure to keep them away from any known hot spots, lol, or the egg shell will explode after the egg has cooked. I usually use mesquite, but am using a mix of oak and cherry this time. Should be interesting.
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    As a newly anoited chuckie fanatic, I hope these turn out great for you!
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Dawn those chuckies look really really good and the eggs seem good too. Great job again [​IMG]
     
  17. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Pulled one out of the smoker at 190, sliced and dinner is ready.



    Smoked paprika smells awesome!



    The color doesn't do it justice. [​IMG]
     
  18. rw willy

    rw willy Smoking Fanatic OTBS Member

    Points for getting it done for dinner.
    Looks great.
     
  19. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice smoke, Dawn! You gave me another good reason for stocking up on chuckies...gotta get one going again, SOON!

    Thanks!

    Eric
     
  20. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Eggs (obviously) [​IMG]


    The other 3 chuckies. They still need to be pulled.


    Might just "chuck" them in the fridge tonight and slice them tomorrow.
     

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