smoking a chucky for some bbq chili

[mvincent42]

So some friends are having a baby shower/chili cookoff on feb 9. Chuck roasts were on sale so I decided to smoke a chuck 2lb roast and freeze it. I have noticed the smoke flavor really comes out in the meat when you freeze it.

Started off with dry rub:

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• mvincent42
• Jan 6, 2013

The stuff in the shaker is a mix of tony c's, granulated garlic, salt, pepper and chipotle chili powder.

The only reason the meat tenderizer is being used is to use it up.

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• mvincent42
• Jan 6, 2013

Put it in the smoker for 2 hours at 220* with no smoke (oops…) just started smoke now at 135* internal temp. Want it to pull so I am waiting for 205* internal temp.

Will probably bump up the temp in an hour or 2

 

[mvincent42]

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• mvincent42
• Jan 6, 2013

Resting now. Nice bark. Got up to 205. Hope it will pull/shred.

Anybody ever tried to pull meat after freezing? I am trying to decide whether or not to pull it tonight.....

Thoughts?

 

[mvincent42]

Super moist. Slices nice. Haven't tried pulling yet but I will make it work. Not a lot of smoke flavor. Think 2 hours was too long with no smoke. I usually leave it for about 1/2 hour before adding chips. Got busy and forgot. Boo. Delicious flavor though and bark is amazing!

 

[dirtsailor2003]

I would pull it prior to freezing. That is what I do with pork when I freeze it, pull first then freeze. If you have any dripping s you can put those in with the pulled meat prior to freezing.

 

[mvincent42]

They were pretty much just burnt on my water pan. Obviously didn't start with enough water. Will keep that in mind for next time. Thanks for the advice.

 

[so ms smoker]

If you foil the butt at about 165 you will retain more moisture. Or you can use a good finishing sauce. I would pull before freezing also. Now get 5 lbs of good lean beaf and medium grind for the chili. Fine chop the chucky and add with the other beef. Adds another level to the chili.(no beans)

  Mike

 

[mvincent42]

I was thinking about making some homemade pork sausage (maybe kinda italian but with some chipotle chili powder also, might do some research into homemade chorizo) and grinding some top round I have in the freezer and cooking it with my tomatoes, garlic, onions, and chilis after I smoke them. I like the idea of the different meat texture and flavor elements. Thanks for the inputs!

 

[smokinhusker]

I put some brisket burnt ends in my last chili, along with some ground elk burger, and leftover ribeye, smoked it all and it was awesome!

 

[mvincent42]

So its a ways later and the cookoff is over (I won best taste, so thanks everyone for help!) I took my chucks out of the freezer and made some homemade chorizo style sausage. I put it in the casing and smoked it with some tomatoes, chills, and a pan with some onions and garlic in it.

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• mvincent42
• Feb 12, 2013

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• mvincent42
• Feb 12, 2013

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• mvincent42
• Feb 12, 2013

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• mvincent42
• Feb 12, 2013

So the chorizo(ish) turned out super dry. Not enough fat by a mile. However, this worked out great because it was almost a powder, which added a great flavor and texture to the chili. I also ground some round and cooked it with my pan of veggies after putting some smoke on them. Made the chili itself and added all my meat and veggies. No beans. Added some flavors from my bbq sauce (worchestershire, little brown sugar) turned out amazing! Thanks again everyone!

 

[roller]

There you go...

 

[pgsmoker64]

Nice job MV, and congrats on winning the taste category on the chili!!!

Last chili I made was pulled pork and andouille sausage.

Bill

 

[driedstick]

Looks great - good job and congrats on best taste