Smoked beef chuck

[BarbarianFoodie]

Hey all Barbarian here checking in.
It's been a while, I hope everyone has been good.
Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas
I seasoned it up last night with salt, pepper, coriander, celery, mustard, onion, garlic, smoked paprika, chipolte and a bit of cane sugar. Stuck it in the fridge over night and got it on the smoker around 7 this morning.
Here is the first picture, I'll update along the way



After an hour I had to rotate a few around away from the fire

Got the veggies cut and ready with some EVOO and some more seasoning they will go in the smoker right by the fire to caramelize a bit.


It's after ten so time to bring on a South Dakota Martini


A picture of my setup


Veggies are in under the meat catching drippings

I want to tear into it now it looks and smells amazing.
I'm shooting for a smoked prime rib flavor on a tender shredded beef

Not sure if anybody noticed but I snuck a 2 lb eye of round roast in there (the Lil guy in the center) pulled it and it's resting for dinner



Chuck is in with the veggies, beef stock, w. sauce and cabernet


Eye of round



Dinner, coleslaw and cheese curds



All foiled up and now comes the waiting game


12 hours later, fork tender and beautiful smoke ring


Pulled up and ready to chill



Separating the fat off of the au jus

Well folks that's about the end of it until the wedding hope you enjoyed!

 

[912smoker]

That's a lot of beef and off to a great start. What's the plan?

Keith

 

[thirdeye]

I'll be tuning in for the play by play action.

 

[BarbarianFoodie]

I'm shooting for a smoke at 250° until I hit stall around 170- 180, then I'm going to be putting them in aluminum pans with onions peppers celery beef broth red wine and Worcestershire sauce cover in foil and take them to 190-210 when they are tender to the probe they will come out to rest.

 

[BarbarianFoodie]

Hey all Barbarian here checking in.
It's been a while, I hope everyone has been good.
Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas
I seasoned it up last night with salt, pepper, coriander, celery, mustard, onion,garlic, smoked paprika, chipolte and a bit of cane sugar. Stuck it in the fridge over night and got it on the smoker around 7 this morning.
Here is the first picture, I'll update along the wayView attachment 639111

After a hour had to move a few away from the heat

 

[bigfurmn]

Damn a Brian Melt with beef…. Sounds tasty to me. How did the food go over with the newlywed’?

 

[gmc2003]

Looks really good from here, but I noticed that one tray of veggies may have had few to many South Dakota martinis. It looks a little tipsy LOL

Point for sure
Chris

 

[DRKsmoking]

Thats a big feed of beef. Nice
And your supper plate looks good also.

Hope everything went well with the shin dig

David

 

[tbern]

that looks so good!!! nice job!

 

[Brokenhandle]

That's a whole lot of scrumptious looking beef! Too late to crash the wedding? Lol

Ryan