Chuckie on the mini

[fwismoker]

Had the mini going today with it's big brother the Jimmy doing some chicken.

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• fwismoker
• Dec 17, 2013

This looked like it had good marbling so i figured i'd take it to just before pulling and slice it like a brisket.

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• fwismoker
• Dec 17, 2013

I cooked it catching the drippings on the bottom mini rack and added some veggies part way through.  When the veggies were tender i pulled them and finished the chuckie to 190 IT.

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• fwismoker
• Dec 17, 2013

Ok time for some slicing!   Drip some au jus back over the slices....oh my!

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• fwismoker
• Dec 17, 2013

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• fwismoker
• Dec 17, 2013

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• fwismoker
• Dec 17, 2013

 

[dirtsailor2003]

Great looking Chuckie, Keith! I'd say it's SMOKIN GOOD!!! Wee there enough left overs for a sandwee later????

 

[kc5tpy]

Hello Keith.  GREAT!! looking meal!!  Being from Texas I just can't get my head around "pulling".  I slice butt, brisket and roasts.  All those hours invested to put the meat in a bun?  To each his own.  Fine looking meal and great picts.  Thanks for sharing.  Keep Smokin!

Danny

 

[fwismoker]

Great looking Chuckie, Keith! I'd say it's SMOKIN GOOD!!! Wee there enough left overs for a sandwee later

 
Hello Keith.  GREAT!! looking meal!!  Being from Texas I just can't get my head around "pulling".  I slice butt, brisket and roasts.  All those hours invested to put the meat in a bun?  To each his own.  Fine looking meal and great picts.  Thanks for sharing.  Keep Smokin!

Danny

 Thanks Danny.    Yea i'll pull a cheap piece of meat but chuckies can get about as tender as brisket sliced.....bottom round is another story. lol

 

[disco]

Wow. I have yet to do a chuck yet but this might just make me do it sooner. Well done.

Disco

 

[little smokey]

What temp did you smoke it at?

 

[fwismoker]

 
What temp did you smoke it at?

250-275 range

 

[little smokey]

thanks

 

[mdboatbum]

Looks awesome!! If, and that's a big IF, there are any leftovers and you have some smoky drippings left over, it makes a fantastic beef stew. I have taken the drippings and made a thick gravy which I then added to about a quart of beef broth along with the meat and the left over veggies. A squirt of dijon mustard, a half glass of red wine, a few sprigs of thyme and rosemary and then let it simmer for an hour or so. Served with homemade sourdough baguettes and man was it good.

 

[seenred]

That looks delicious, Keith!  That smoke ring is a thing of beauty...

Red