Getting an early run at the weekend...

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POP A SMOKE

Meat Mopper
Original poster
Nov 16, 2017
244
263
Panama City, Florida
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.
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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
 
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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!!!
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
 
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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

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.
 
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
 
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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 how you got the crust on it. And how the crust dries out after sv

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.
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