My first chuck

[HitManQ]

Hey everyone

First post and first time smoking a chuck, i smoked it in an offset, with hickory and apple logs.
First i did a simple dry brine with salt, left it overnight in the fridge, injected it with beef broth and rubbed it with a blend of spices (black pepper, garlic powder, sweet paprika, brown sugar and a bit of salt), smoked it at around 250 until i got a nice bark, foiled with a cup of beef broth, apple cider vinegar and Worcestershire sauce, pulled it at about 205 and fork tender. Turned out awesome, with a side of coleslaw salad and a tomato based sauce.

Yay or nay?! :D

 

[jeeps]

Hey everyone

First post and first time smoking a chuck, i smoked it in an offset, with hickory and apple logs.
First i did a simple dry brine with salt, left it overnight in the fridge, injected it with beef broth and rubbed it with a blend of spices (black pepper, garlic powder, sweet paprika, brown sugar and a bit of salt), smoked it at around 250 until i got a nice bark, foiled with a cup of beef broth, apple cider vinegar and Worcestershire sauce, pulled it at about 205 and fork tender. Turned out awesome, with a side of coleslaw salad and a tomato based sauce.

Yay or nay?! :D

View attachment 352439 View attachment 352440 View attachment 352441 View attachment 352442

welcome, and YAY!!!! Looks great! How long did it take?

 

[HitManQ]

welcome, and YAY!!!! Looks great! How long did it take?

Thanks jeeps :)
I think close to 9 or 10 hours

 

[GaryHibbert]

That chuck looks delicous!! Great job. Great meal.
POINT
Gary

 

[HitManQ]

That chuck looks delicous!! Great job. Great meal.
POINT
Gary

Thanks Gary :D

 

[GATOR240]

Welcome. Very nice job!

 

[HitManQ]

Welcome. Very nice job!

Thanks bro :D

 

[motocrash]

Yeah Man! I'd have to make a sammich...

 

[HitManQ]

Yeah Man! I'd have to make a sammich...

:D:D:D
Thanks man

Got one for you here :p

 

[motocrash]

Dang! Ask and you shall receive!

 

[HitManQ]

:D:D:D:D

 

[gmc2003]

Now that's a sammy I could sink my teeth into.

Point for sure.

Chris

 

[HitManQ]

Now that's a sammy I could sink my teeth into.

Point for sure.

Chris

Thanks :):D

 

[SmokinAl]

Now that sammie looks fantastic!
It looks absolutely delicious!
Congrats on making the carousel!
Al

 

[HitManQ]

Now that sammie looks fantastic!
It looks absolutely delicious!
Congrats on making the carousel!
Al

Thank you Al :):D

 

[ab canuck]

Thats a great looking sammie as well as chuck. Point. And congrats on making carousel

 

[HitManQ]

Thats a great looking sammie as well as chuck. Point. And congrats on making carousel

Thank you :D:)

 

[lovethemeats]

It all looked good. Close up of the crust. Perfect. Nice looking bark. Take 2 of them sammies and then another after a few. Oh Yes! Points to you

 

[cmayna]

HitManQ, That looks wonderful! Good job. What temp did you foil it at and how long afterwards did it take to get to your 205? Again, very nice work there.

 

[HitManQ]

It all looked good. Close up of the crust. Perfect. Nice looking bark. Take 2 of them sammies and then another after a few. Oh Yes! Points to you

Thank you :D:):D

HitManQ, That looks wonderful! Good job. What temp did you foil it at and how long afterwards did it take to get to your 205? Again, very nice work there.

Thanks man i really appreciate it :):D

I don't really remember the exact temp at foil, but i usually in general foil after i get a good bark. After that i think it took 4 to 5 hours at 250