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Chuckie - Puff Pastry Rolled


Master of the Pit
Joined Nov 19, 2009
This is my 2nd version of one of these from a JIRodriguez post awhile back. This is a great way to use some of that Chuckie meat from leftovers.

Here she is

http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4265.jpg

Close up for you detailed oriented folks
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4266.jpg

Lathered w/ syrup (this has completely replaced mustard for my by the way) followed by a heavy dosing of Cookshack Brisket Rub, then some Old Hickory, and some Montreal Steak. Injected w/ Tony C's Honey Bacon & BBQ Injectables.
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4267.jpg

Here it is pre-injection
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4268.jpg

8 hours later (this thing had hell getting to 165 and 200) Hit a HORRIBLE stall in the 140's. Bizarre long
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4272.jpg

Here it is post foiling @ 200 degrees and 9:30 pm. UGHHHH. You can see where I taste tested before putting in fridge overnight. I was too coldied to pull that night.
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4276.jpg

Here it is the following day, sliced up cold

http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4277.jpg

Customary Close Up
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4278.jpg

Rolled our 2 pastry sheets onto some floured foil
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4284.jpg

After mixing my sliced chuck up w/ the skimmed off Au Jus, I spooned it over about 8 pieces of provolone
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4285.jpg

Another close up
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4286.jpg

Rolled it up w/ an egg wash on top
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4287.jpg

Here it is after 40 mins @ 300 degrees
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4288.jpg

Sliced up w/ a lil Mac & Cheese
http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4291.jpg

http://s971.photobucket.com/albums/...ie and Roll/?action=view&current=IMG_4293.jpg



Rest in peace. Lost but not forgotten!!
Staff member
OTBS Member
Joined Feb 3, 2009
All i can say is WOW!!!


Epic Pitmaster
OTBS Member
Joined Jul 26, 2009
That looks really tasty. I could handle a plate of that right now.


Master of the Pit
OTBS Member
Joined May 20, 2010
Way to go with the Chucky
 Now I have another (to do list) recipe to try! Thanks for postin'


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
not thats a great leftover dish. Great job


Master of the Pit
OTBS Member
Joined May 7, 2010
Thunder! What???? That wrapped up in the pastry dough is amazing!! I love that! I'm glad I saw your post because I have a chuck on the smoker and I cannot believe the stall I had. I foiled it at 160F and it rose to 168F and stayed there foreva!!! It is just now at 190F. I can't believe it took so long. The longest stall I have ever experienced. Anyway, totally love your pastry, I sooo want to do a Beef Wellington on the smoker, you just made me want it more! Thanks! Beautiful food sir!


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Hey TD---That is Awesome!

Just plain awesome!

Thanks for the view,



Smoke Blower
Joined Jun 14, 2010
That looks great.  Thanks for the idea. 

Honey, we need to go to the grocery ... 



Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
That looks so good, I'm gonna borrow that idear for supper tomorow! Got me some chuckie in the fridge ready to go and some smoked cheese.


Meat Mopper
Joined Jul 1, 2010
My goodness that looks fantastic... I really should stop checking these out BEFORE I've had lunch.

Great job, and points for creativity!



Master of the Pit
OTBS Member
SMF Premier Member
Joined Mar 12, 2009
Fantastic dish.  I have had a few chuckies stall like no one's business.  I pretty much always do my chuckies the day before I plan on using the meat.  Can never depend on when they are going to be done. 

I still vote that we create a left overs forum!   Some of the dishes that get created get buried in the regular forums.  Be nice to have them all in one place for reference,

Again..  Fantastic job on this dish!
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