Chucky Saturday with Qview

Discussion in 'Beef' started by wlkwichita, May 5, 2012.

  1. I had two three pound chuck roasts begging to meet their fate in the smoker. Friday night I applied some mustard and a light application of Emeril's rub(Just what was handy at the time).
     I ventured out to the smoker early this morning with coffee in hand. I had cut up some pecan branches the day before.  I smoked them with the pecan wood around 240F. There was no noticeable stall. AT 165F I foiled them and poured just a bit of Dr. Pepper over them.

     I put them in the cooler when they hit 205F. After a nice one hour rest I pulled them and the feast commenced.  They were quite tender, flavorful and juicy. I topped the sandwich with a squirt of Sweet baby Rays sauce. YUM YUM!!!

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  2. mr500

    mr500 Meat Mopper

    Did you smoke w/ the pecan bark on or off? Any different flavor with the bark ON as opposed to being off?  I alwaya have ordered my chunks barlk-less...

    Thoughts?

    Mike
     
  3. Left the bark on. Can't really tell the difference. My pecan comes from an old grove that a friend owns.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Job...JJ
     

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