My first Chuckie

[cmayna]

Since I am a fish & poultry guy when it comes to grilling and smoking, I've been looking for something else to try. My wife loves going to a couple BBQ places up in San Francisco, so I thought, why not try a piece of beef. After days of online snooping, I decided to go with a Chuck Roast which we could hopefully pull apart (since that is her favorite luncheon).

Then it came to research so many posts about doing a chuck roast, I narrowed my direction with the help from so many, such as Bear's Chuckie as well as HitmanQ's post, etc. So many recipes....so little time. Thanks to everyone who posted their results.

Basically I kosher salt brined the roast for 24 hours prior. This am I applied Big Bad Beef Rub. Fired up the weber 22 with my Sear N Slow setup. Got the weber up and running at 230*. Added hot water to the trough and then the chuckie to the grill.

I let it smoke for 6+ hours til the IT got to 165*. I then wrapped it in foil afterwards, adding some beef broth, then allowing it to get up to 206*. Pulled it, wrapped it in towels and into an ice box it went for a couple hours.

The wife was actually very surprised as to how BBQ'y is was. She was happy. I was....and still am :D



All rubbed up:

3-4 hours into the smoke, using Hickory. Love using the Thermoworks Smoke thermometer. Very fast response.

Pulled product:

 

[pc farmer]

That looks great. Been along time since I have made one

 

[tropics]

Craig that looks great I haven't made a chuckie yet,may have to look for one next time I shop LIKE
Richie

 

[SmokinAl]

That's some good looking pulled beef!
Nice job Craig!
Al

 

[Phil Chart]

Looks great. Got to love the sns
Nice job. A chuckle is next on my list of things to smoke in my uds

 

[gmc2003]

Nice looking chuckie you got Craig. Must have made fantastic sammies.

Point for sure

Chris

 

[GaryHibbert]

Now that looks great Craig. I'd sure eat some. Nice job.
POINT
Gary

 

[cmayna]

Thanks all for the kind replies. My wife's only complaint while chowing down her dinner was "why didn't you get a bigger piece of beef"? Good god woman!! ;)

 

[Rings Я Us]

Nummy nummies!

 

[petehalsted]

Points for sure! I must say it definitely looks BBQ'y. Love that word!

 

[zwiller]

NICE! I said the same to myself as your wife did on my first chuckie. I had no idea the loss is near 50%. Totally jealous of the bark! I am not getting anything near that. I think my wife would ask me to do one every week if I could pull it off.

 

[tallbm]

That looks awesome!
I almost bought a 3.4 pound chuck roast yesterday that was marked 50% off BUT when I looked close it had been sliced into 3 portions, pushed back together and then wrapped. I wanted one whole piece so it stayed there :(

 

[troutman]

Very nice, now that you've made one you will never go back !!! Next time, if you are into it, try to sous-vide-que one !

 

[Bearcarver]

Nice Job, Craig!!:)
Love me some Pulled Beef!!
Like.

Bear

 

[cmayna]

Bear,
Thanks and more importantly, thanks for posting your chuckie thread which really inspired me to go for it. Now the wife wants more. Next time, think I'll lightly spray some whoozy sauce before I apply the rub. Oh and a bigger piece as well.

 

[sauced]

Fantastic looking pulled beef!! I also love that SNS in the weber. Great job!!

 

[Bearcarver]

Bear,
Thanks and more importantly, thanks for posting your chuckie thread which really inspired me to go for it. Now the wife wants more. Next time, think I'll lightly spray some whoozy sauce before I apply the rub. Oh and a bigger piece as well.

LOL---Yeah don't forget that "Bigger" one!!!
Around here they're all pretty near the same size, give or take a pound or less.

I always start with Whoozy sauce first on any beef.
Now I'm experimenting with my new ingredient----"Worcestershire Powder". I got it so I don't have to worry about the juices getting sucked up in my Vac Sealer before an SV job.

Bear