Chuckie (Step by Step) with Qview

[Bearcarver]

That looks so good, I've got to try a chuckie soon!  And like Squirrel, I'm gonna bookmark your great Qview for directions and inspiration!  

That's a smart boy you got there, he knows when to come check on what the old man's up to! LOL 

Thanks Dean, Hope you like it. He's a good kid. Born 9 months after I got out of the Army. I must have been glad to be home.

He makes great pulled pork & ribs too.

 

Curse you Bear (but in a manly sort of way

).  SWMBO was looking over my shoulder as I was viewing your QView and said "Now that looks good!!".  So, now I have a chuckie thawing, for tomorrow.  I'm thinking that a certain Red Bell Pepper Rub might just be the ticket.  I'll give a review of that combo but almost anything goes well with Beef.  Well, off to the store to get some kaiser rolls.

Sorry about that Dave. You gotta treat this stuff like Porno. Watch who looks over your shoulder!

 

Bear that looks very good. Great tutorial too

Thanks RdKnB !

 

Never done a chuckie before but a first time for everything. Looking at the pics, wife and I do our shopping on Sunday and not going to be ascared and give it a whirl.Hope it comes out as well as as all Ive seen. Will let ya know. Thanks for sharing, Im inspired, again.

I was very shy when I did my first Chuckie, but even more shy about my first Brisket. Chuckies are easy--You won't have any problem!

Let me know when you're doing it, so I can go outside. Hopefully the wind will be coming SSE. You owe me that!

Bear

 

[watlow]

You got me there. Will do !!

 

[princess]

Lookin GOOD, Bear!!  And you KNOW I love a good step-by-step!! I just started two gallons of brine with cure tonight for some pork loin, I'm going to attempt canadian bacon again after perusing your posts! You are inspirational!!

What's a Wooshy sauce?

 

[deannc]

All ready for tomorrow!  Not only did I find a 3 lb 6 oz Chuckie, they had a case sale on Spare Ribs at a $1 a lb, so of course I had to buy a 40 lb case! LOL

Bear, thanks for your service!  I retired from the Army in 2000 and ended up staying here in NC.  I didn't think I could get use to those long, cold, Central PA (Clearfield County) winters again! LOL  

 

[Bearcarver]

Lookin GOOD, Bear!!  And you KNOW I love a good step-by-step!! I just started two gallons of brine with cure tonight for some pork loin, I'm going to attempt canadian bacon again after perusing your posts! You are inspirational!!

What's a Wooshy sauce?

Don't forget to cut a couple thick slices for "Boneless Smoked Pork Chops". You won't be sorry!

LOL---Wooshy Sauce. I'm tired of trying to remember how to spell Worchesterroostershustershire.

 

All ready for tomorrow!  Not only did I find a 3 lb 6 oz Chuckie, they had a case sale on Spare Ribs at a $1 a lb, so of course I had to buy a 40 lb case! LOL

Bear, thanks for your service!  I retired from the Army in 2000 and ended up staying here in NC.  I didn't think I could get use to those long, cold, Central PA (Clearfield County) winters again! LOL  

Clearfield County (shiver), but it's beautiful up there!

Thank YOU for YOUR service too!

Sounds like you're ready for some serious Qing !

That's Great!

Bear

 

[pandemonium]

That does look really good Bear, i still have not smoked a chucky yet, hmm maybe this week, pulled beef sounds good

 

[chefrob]

That does look really good Bear, i still have not smoked a chucky yet, hmm maybe this week, pulled beef sounds good

pande, you really need to........and get some FRESH baked rolls too!
 

 

[Bearcarver]

Get to it Pande---Times a-wastin'!

BTW: I love the videos you & Mythy make !

Bear

 

[pandemonium]

pande, you really need to........and get some FRESH baked rolls too!
 

i will hit sams tomorrow and get a two pack of chucks, what you think just use my regular rub on em?

 

[pandemonium]

Get to it Pande---Times a-wastin'!

BTW: I love the videos you & Mythy make !

Bear

cool thanks!! what is myth making i gotta check them out?
 

 

[pokey]

That chuckie looked so good, you inspired me to try my first. I got a two-pack from CostCo (about 2 lbs each) and put some of my secret beef rub on one and tried a mesquite rub we bought at CostCo about a year or so back on the other. I let them sit overnight and put them in at 250* at 9:30 a.m. At around 2:00, one was at 165 IT, the other closer to 170. So I took them out of the smoker and put them in an aluminum pan with about a cup of some white wine we had lying around open. I covered the pan, turned the oven to 235* and went sailing. When we got back around 6:00, their IT had hit 205. (Lucky timing.) They pulled easily and the sampling I did while vacuum sealing them (separately) tells me they are going to be great, with my rub beating out the store-bought by a mile. (I've got no pix, since I was being so casual about the process, so I'm not doing a separate post.)

Thanks for the inspiration. I'm thinking of trying the same technique on a brisket, paying more attention to the IT as I go (sailing season's almost over anyway).

 

[Bearcarver]

That chuckie looked so good, you inspired me to try my first. I got a two-pack from CostCo (about 2 lbs each) and put some of my secret beef rub on one and tried a mesquite rub we bought at CostCo about a year or so back on the other. I let them sit overnight and put them in at 250* at 9:30 a.m. At around 2:00, one was at 165 IT, the other closer to 170. So I took them out of the smoker and put them in an aluminum pan with about a cup of some white wine we had lying around open. I covered the pan, turned the oven to 235* and went sailing. When we got back around 6:00, their IT had hit 205. (Lucky timing.) They pulled easily and the sampling I did while vacuum sealing them (separately) tells me they are going to be great, with my rub beating out the store-bought by a mile. (I've got no pix, since I was being so casual about the process, so I'm not doing a separate post.)

Thanks for the inspiration. I'm thinking of trying the same technique on a brisket, paying more attention to the IT as I go (sailing season's almost over anyway).

Sounds Great Pokey!

Bear

OK Pande, you're next!

 

[pandemonium]

yes but Pokey wheres the pics?? 

 

[squirrel]

For the Sweet Bear! Thanks for all you do around here, you are most appreciated! I always look for your posts because I'm sure to learn something new. I just wish you were close enough to teach me more about woodworking! I need a good winter hobby!

 

[pandemonium]

Hey Bear Please tell me about that bowl of Au ju next to your chuckie?

 

[Bearcarver]

For the Sweet Bear! Thanks for all you do around here, you are most appreciated! I always look for your posts because I'm sure to learn something new. I just wish you were close enough to teach me more about woodworking! I need a good winter hobby!

Thanks Cheryl, That's a heck of a compliment ( 

 ) , and very much appreciated. That would be nice, as I know about 1000 times as much about woodworking as I do about smoking, as I am just learning this meat smoking myself, and was born into and lived all my life with woodworking.

Thanks again,

Bear


 

Hey Bear Please tell me about that bowl of Au ju next to your chuckie?

That is just the juice that was in the foil after being in the smoker from 165˚ until I took it out of the smoker. It was the mixture I told about plus meat juices. I put it in the fridge over night. Then the next day, I popped the 1/4" thick sheet of fat off of the top. The rest I poured into the meat. This is the only way I know how to get rid of the fat.

Bear

 

[pandemonium]

Well I have two delicious looking chucks in the fridge ready for action!!!

 

[beer-b-q]

http://s63.photobucket.com/albums/h151/pkcdirect/Joke Photos/?action=view&current=Chuckie.jpg

Looks Great Bear...

 

[scubadoo97]

Bear, great looking chuck.  You always do a nice job with your tutorials.  Hope it inspired a few more people to try a chuck on the smoker.

 

[pandemonium]

Does a chuck not need alot of smoke? like how hamburger doesnt? or just do it like i would a pork but with a good amount of smoke?