https://www.smokingmeatforums.com/threads/chucky-chili.279333/
after reading this thread and following it. :>) thanks for the feedback
using his suggested SLPOG idea added chili powder and french roasted coffee 1TBSP each
make my own rubs and chili seasoning
Little back detail My daughter recently graduated from the Fire academy train as a firefighter she was already working at a fire dept as an EMT having already passed her paramedic training a few years ago and is Now a firefighter /EMT working on TDay asked her if her crew would like some firehouse chili she said yeah they can gobble it up :>)
so here we are using ground beef as the base, pinto beans (beans yes) not Texas style or hot dog style) tomato, green chilies and my hot picked peppers will grind it down added to the beef and onion of course and decided to add some substance . Went to the butcher and got 5 lbs of boneless chuck roast had him slice it into about 5 1 inch slabs Rubbed on the SLPOG and the added seasonings. using apple and cherry about 60/40 maybe a little hickory less then 10% in there too as my soaker bucket may have had some left in it
trussed it all up with butcher twine and on the smoker @225 (18" vault) Finally got on the smoker late tonight already at 123@ and rising so not too much longer before i wrap it up.
hopefully i can rest it and be in bed by midnight plan a is to slice into lengths and add to the Chili and beef and seasoning on Wednesday as i always s think day old cold tastes even better the next day for (Thursday)
sorry forgot to take photos of the Trussed chunky. will take some photos once i remove to wrap and again after the wrapping Smelled awesome with the rubbed seasoning. No brine, no broth just dry rubbed.
Crossing fingers pictures nest when i can :>)
Recoush
after reading this thread and following it. :>) thanks for the feedback
using his suggested SLPOG idea added chili powder and french roasted coffee 1TBSP each
make my own rubs and chili seasoning
Little back detail My daughter recently graduated from the Fire academy train as a firefighter she was already working at a fire dept as an EMT having already passed her paramedic training a few years ago and is Now a firefighter /EMT working on TDay asked her if her crew would like some firehouse chili she said yeah they can gobble it up :>)
so here we are using ground beef as the base, pinto beans (beans yes) not Texas style or hot dog style) tomato, green chilies and my hot picked peppers will grind it down added to the beef and onion of course and decided to add some substance . Went to the butcher and got 5 lbs of boneless chuck roast had him slice it into about 5 1 inch slabs Rubbed on the SLPOG and the added seasonings. using apple and cherry about 60/40 maybe a little hickory less then 10% in there too as my soaker bucket may have had some left in it
trussed it all up with butcher twine and on the smoker @225 (18" vault) Finally got on the smoker late tonight already at 123@ and rising so not too much longer before i wrap it up.
hopefully i can rest it and be in bed by midnight plan a is to slice into lengths and add to the Chili and beef and seasoning on Wednesday as i always s think day old cold tastes even better the next day for (Thursday)
sorry forgot to take photos of the Trussed chunky. will take some photos once i remove to wrap and again after the wrapping Smelled awesome with the rubbed seasoning. No brine, no broth just dry rubbed.
Crossing fingers pictures nest when i can :>)
Recoush