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Getting an early run at the weekend...

Discussion in 'Beef' started by POP A SMOKE, Apr 13, 2018.

  1. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Smoke em if you have them.

    Started this last night in an SV bath at 129/3. Shocked it and tossed it in the fridge overnight. Added a lil redneck rub to it and pointed it at the smoker.

    Chuckie should be ready by dinner. IMG_20180412_160458.jpg IMG_20180413_121857.jpg IMG_20180413_123100.jpg
     
    SmokinVOLfan likes this.
  2. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Wow.. That's gonna be awesome I bet !! Going to keep an eye on this one ...
     
    POP A SMOKE likes this.
  3. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Basking in a 200* smoke chamber... Easing through 80* internals... IMG_20180413_134641.jpg
     
    jaxgatorz likes this.
  4. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Oh yeah... Sliding into the 120's... IMG_20180413_145123.jpg
     
  5. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    POP A and Bear are like the beef kings on this forum. Always produce great looking stuff!
     
    POP A SMOKE likes this.
  6. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Looks like it's going to have an awesome bark ...
     
    POP A SMOKE likes this.
  7. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Like a hound in heat... IMG_20180413_150720.jpg IMG_20180413_150751.jpg
     
    jaxgatorz likes this.
  8. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Insanely ridiculous... IMG_20180413_153111.jpg IMG_20180413_152237.jpg
     
  9. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Bet that thing melts in your mouth...looks outstanding.

    You have a Tennessee fan and a Florida fan complimenting an Auburn fan. At least yall aren't Bama fans!
     
    73saint, POP A SMOKE and jaxgatorz like this.
  10. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    I have eaten prime rib that doesn't even come close to that.. and that Chuckie was a helluva lot cheaper.

    Speaking of football.. I am going through withdrawals.. Bo knows...

    WAR DAMN!!!
     
    chopsaw and jaxgatorz like this.
  11. All I can say is WOW that looks super :)
     
    POP A SMOKE likes this.
  12. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Hoping you don't mind Compliments from a Penn State Fan!!!
    Because you're getting some!!
    Awesome looking Beef, Pop A !!! :)
    Very Nice!!
    Like.

    Bear
     
    POP A SMOKE likes this.
  13. Gwanger

    Gwanger Smoking Fanatic

    Papa- Just bc I have never done a chuck on the smoker what temp did you pull it, looks like 135* ish? Really looke outstanding,Just the way I like my red meat
     
    POP A SMOKE likes this.
  14. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    The SV bath last night was 129* for 3 hours.. the Chuckie was pulled at 125* internals today but let me suggest that you not use that for a guide unless that chuckie was speaking Japanese a couple months prior. That was a 3 pound 21 day dry aged Wagyu Chuck.. When I SV an Angus, I will go 155* for 3 days instead of 3 hours... Totally different animal.
     
  15. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    Here are a couple different Angus chucks IMG_20180321_172410.jpg I SV'd a few weeks back in that 135 ish range. 48-60 hours in the bath. IMG_20180204_104243.jpg
     
    Bearcarver and Rings Я Us like this.
  16. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    I like Chuck well done with the fat all rendered.
    Usually 325 for 3 or 4 hours or in a crock pot for 5-8 hours does it how I like it.
    That looks pretty good in the pic. :cool:
    Nice..

    Would be nice to see it still in the bags and see it get dumped out of the bags
     
    Last edited: Apr 13, 2018
    POP A SMOKE likes this.
  17. POP A SMOKE

    POP A SMOKE Meat Mopper SMF Premier Member

    If I smoke a Chuck, it gets handled like a brisket.. all the way up. I would never cook Wagyu like that though. No need. It's like eating butter.

    As far as searing after SV, I have several methods depending on the cook. By far my favorite is my modified sear station. IMG_20171217_134000.jpg
     
    Rings Я Us and jaxgatorz like this.
  18. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Haha.. I think Chuck is good to just toss in the pot and forget about it.
     
    POP A SMOKE likes this.
  19. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Oh.. I like that pic.. flames.. looks kick azz.. !
     
    POP A SMOKE likes this.
  20. OMG! that's all I have to say........OMG!
     
    POP A SMOKE likes this.

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