First time chuck and boneless shanks

[atomicsmoke]

Like the title says it's first time i am smoking chuck or boneless shanks. Chuck is not that popular in meat shops up here. But seeing it done a lot on SMF, and with the brisket price i thought i'd try it.

Boneless shanks? There was actually a sale on shanks. Went in to get some - they were sold out, but they offered boneless at the same price. Since there is no bone i thought i'd try barbacoa instead of osso b.

To fill the smoker i also pulled a piece of butt from the freezer (collar muscle) for sliced butt.

Made a salt/pepper/paprika/garlic rub for the chuck and butt and one with cloves, cumin, jalapeno, salt, pepper for the shanks.

To the fridge to spend the night.

 

[gmc2003]

Sounds like a good start with some nice looking meat.

Looking forward to the results.
Chris

 

[ksblazer]

Look forward to seeing how this turns out as well.

I need to put in more time making chuck's. But up here the sale price seems to usually be about $5 per LB. And I can find tri tip for that price. So when I have found them for less, they seem to quite a tough piece of meat.

 

[Scott Eisenbraun]

That should be good. Chili anyone?

 

[atomicsmoke]

Look forward to seeing how this turns out as well.

I need to put in more time making chuck's. But up here the sale price seems to usually be about $5 per LB. And I can find tri tip for that price. So when I have found them for less, they seem to quite a tough piece of meat.

Lol...$5 (cdn) is the sale price here. I won't be doing this often even if it's good.

 

[pc farmer]

Watching this, its going to be a good one

 

[atomicsmoke]

After the shanks reached 145IT i panned them.

 

[atomicsmoke]

The sliced butt

The shanks barbacoa didn't pull well

The sliced chuck...awesome ring

 

[daveomak]

Looks really good... You get some awesome cuts of meat not available around here.... I'm jealous....

 

[atomicsmoke]

First timer conclusion:
- the shank barbacoa tastes great, had the right amount of heat (used jalapeno in the meat rub, scotch bonet in the braising liquid) flavors and smoke blended nicely. But it didn't pull. I will probably do a "slow cook shank" style next time - to eat with the fork.
- the chuck had the best ring that ever came out of one of my smokers. It is tender and moist, but it ain't brisket (different texture and very mild taste).

 

[redheelerdog]

Looks tasty, that is one awesome smoke ring. I might have to try this myself. Thanks!

 

[atomicsmoke]

We can't get enough of the barbacoa (shredded). Today i layered some cooked cauliflower, barbacoa meat and cheddar cheese...in the oven to melt the cheese. Yum yum

 

[daveomak]

I just ate... I'm hungry again.... You are gonna owe me new jeans if this keeps up... HAHAHAHAHA....