Getting an early run at the weekend...

[POP A SMOKE]

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.

 

[jaxgatorz]

Wow.. That's gonna be awesome I bet !! Going to keep an eye on this one ...

 

[POP A SMOKE]

Basking in a 200* smoke chamber... Easing through 80* internals...

 

[POP A SMOKE]

Oh yeah... Sliding into the 120's...

 

[SmokinVOLfan]

Wow.. That's gonna be awesome I bet !! Going to keep an eye on this one ...

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

 

[jaxgatorz]

Looks like it's going to have an awesome bark ...

 

[POP A SMOKE]

Like a hound in heat...

 

[POP A SMOKE]

Insanely ridiculous...

 

[SmokinVOLfan]

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!

 

[POP A SMOKE]

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!!!

 

[goldendogs]

All I can say is WOW that looks super :)

 

[Bearcarver]

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

 

[Gwanger]

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

 

[POP A SMOKE]

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.

 

[POP A SMOKE]

Here are a couple different Angus chucks

I SV'd a few weeks back in that 135 ish range. 48-60 hours in the bath.

 

[Rings Я Us]

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

 

[POP A SMOKE]

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.

 

[Rings Я Us]

Haha.. I think Chuck is good to just toss in the pot and forget about it.

 

[Rings Я Us]

Oh.. I like that pic.. flames.. looks kick azz.. !

 

[tktplz]

OMG! that's all I have to say........OMG!