New Smoker and a Chuckie Smorgasbord

[Co4ch D4ve]

First of all a big shout out to Joedube70 for the smoker! He listed it here on our forum, I bought it and I think we both are happy about it!

For the first smoke on my new 24x48 Lone Starz offset I decided on 4 chuckies. As you can see, my new smoker is a little bigger than my old Smoker! This smoker was very easy to get to temperature and keep at temperature. I started it with a chimney of charcoal and from then used only hickory. Only needed a split every hour or so to keep it at 225-250. I filled the bottom of the CC with about 2 inches of water. Not sure if that helped maintain temps or added any moisture but it didn’t hurt.

The first 2 chuckies are seasoned with my Barbacoa rub (see link in signature) and will be only smoked for about 3 hours. They will then be frozen for future taco dinners. No foil on these 2.

The next chuckie is seasoned with kosher salt and black pepper and will be shredded for sandwiches tonight. I took this chuckie up to about 160 degrees and then placed in a foil pan with beef broth, covered and pulled at about 200 degrees.

The last chuckie is seasoned with my BBQ rub and will be finished as burnt ends to snack on. I foiled as with the other roast after cubing and adding rub and sauce. Finished uncovered.

The 2 Barbacoa chuckies coming off the smoker after 3 hours.

The burnt ends before and after saucing.

The shredded chuckie.

My plate.

Thanks for looking, and again... thanks Joe for a great smoker!

 

[weev]

Congrats on the new smoker And wow that smoke turned out awesome food looks great

 

[bdskelly]

That looks awesome Coach! Like! B

 

[mike5051]

That is some beautiful beef! Great color!

Mike

 

[KrisUpInSmoke]

What's better than meat with a side of meat? Looks great! And, very organized too with meals planned out for later.

 

[dcecil]

This looks amazing, the color is awesome. Bet it was tasty

 

[SmokinAl]

Looks like a feast!
Great work & congrats on the new rig!
It looks like a beauty!
Al

 

[Co4ch D4ve]

Thanks everyone for the comments. I really liked using the new smoker. Lots of room inside (seemed empty with 4 chuckies) and easy to use. I’m also looking forward to using the grill/griddle over the firebox for a reverse sear on some chops and steaks.

 

[zwiller]

Congrats on the new smoker! Food looks killer... I have been meaning to ask, seriously you use that much clove in the rub? Seems a bit much.

 

[RiversideSm0ker]

Fantastic meal on a really awesome looking new smoker. Congrats on the new acquisition.

George

 

[Co4ch D4ve]

Zwillers... After looking online at other barbacoa recipes, your right, I am heavy on the clove. It tastes great to us so we must be clove people? Adjust accordingly I guess.

 

[zwiller]

It tastes great to us so we must be clove people?

Makes sense, you are in Sky Line chili land... :p Ballriech chips? Last Ohio reference: what "pop" are you drinking? LOL

 

[Co4ch D4ve]

What’s round on the ends and high in the middle? O-HI-O

Love my Skyline Chili and gave up Pop about 2 years ago. I’m straight water and beer now! Not necessarily in that order...

 

[gmc2003]

Nice, very very nice.

Point for sure.

Chris

 

[petehalsted]

DANG!!! I have about swore off Chucky Burnt ends, my attempts have all been dry and chewy compared to their brisket cousin. Last couple I just pulled and did some as BBQ Beef for the wife, and Barbocoa for myself. The pics of your burnt ends make me what to give them another shot.

Love the new rig, I recently added a camp chef griddle to my arsenal and just keep finding ways to use it, between it and the smoker, the stove hasn't been used in weeks! That griddle will come in handy for your next batch of barbacoa tacos.