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Smoked Chuckie Pot Roast (finito)

Discussion in 'Beef' started by smokinstevo27, Nov 20, 2010.

  1. Let me start by saying I sucky at chuckie. (give me a break,I'm a carolina boy) That is what inspired this idea. The last chuckie I did was not quite tender but tasty, so I figure why not start it on the smoker let it take on some smoke and transfer to the crock pot. So I've got the meat on the ECB right now and I've got the crock pot goin with carrots, celery, beef stock and onion. I'm also going to make some mashed taters and gravy. I'll share the final pics when shes done.

    gotta have my beers


    Mr Chuck (2.81 lbs)[​IMG]

    On the ECB with a few apple chunks


    Chuckie's bath warming up




    This picture doesnt do the dinner justice but I was half in the bag by dinner time. I made redwine gravy with mushrooms. I also made mashed taters from some nice yukon golds.
    Last edited: Nov 22, 2010
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That'll make it nice & tender & tasty, but you're gonna soon have to try the ALL smoker way again.

    You can do it!

    We'll help,

  3. Thanks Bear. We are having guests tonight so I really didn't want to mess up again. I would hate for the money shot on this thread to be an open Papa John's box! I am definitely gonna get back up on the horse though. Thanks for the support buddy.


  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I bet it turns out good, But I agree you have to try again all the way in the smoker.  I did one last weekend and it was great. Smoked @225-250 to 160 then foiled to 190.  Sliced it after a rest in cooler and it was great.  I know you can do it too
  5. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That is going to be de-lic-ious, hey there's no shame in using the crock pot, all that matters is your guests enjoy their meal.

    Next time, you might try putting the chuck in a foil pan on the smoker, that's how I do all of mine now, I still have a smoke ring and smoke flavor and I save all of the juices from the chuck to make au jus or gravy, you might also want to consider cutting a sample at 165°, that's when I pull mine when cooking for slicing and see if you like it, if not you can always leave it on longer.


    Last edited: Nov 20, 2010
  6. Thanks brotha man! I think I can do it too. My original failure I believe had more to do with the roast's minimal marbling. If I were cooking for just Amelia and I, I would have been happy to go all the way in the smoker.

  7. no shame here, the ends justify the means
    Last edited: Nov 20, 2010
  8. That Looks really good! I am going to try one!
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    At first thought I thought that you were smoking a beer but as I continued I see you were smoking the chuckie. Great job.
  10. scarbelly

    scarbelly Epic Pitmaster OTBS Member

  11. Thanks man, I'd be happy to come help.

    Smoked beer might be pretty darn good Mark.


    I checked out those threads and that is some great looking food Scar. If Rob doesn't mind send me that rub recipe. Thanks buddy.

  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's funny, Two "smokers" from a place called "Winston Salem".
  13. Thats where the cigarette names come from Bear, they are made here. I'm a Camel man myself.

  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    LOL---I knew that.

    I meant that you are both meat smokers from a place with two cigarette smoking names.

    Kinda like two Bears standing next to a sign saying, "You are now entering Bear Creek Township".

    Oh well, I thought it was a little funny.

  15. twas funny, I just wasn't sure if you knew about the town! Everyone from Winston has had people ask about the correlation of the names of the cigarettes and the town and I find that most people don't know thats where the names come from. This town was built on the back of RJR. I went to Reynolds High School. I should have figured a wise bear would know.

  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup I knew:

    Raleigh Cigarettes ----Raleigh too

    I took basic at Ft Bragg----Bragg Cigarettes.[​IMG]

    LOL---Wise Bear [​IMG]
  17. squirrel

    squirrel Master of the Pit OTBS Member

    Very nice Steve! I think you might steal Chuck away from me!
  18. I would never, Porky is my true love.
  19. ak1

    ak1 Master of the Pit OTBS Member

    I've had smoked beer before[​IMG]  It tasted like liquid smoked ham.
  20. ok well nevermind that sounds kinda gross.