1st Chuckie - Updated w/Qview

Discussion in 'Beef' started by tndawg, Apr 29, 2010.

  1. Thanks for all of the advice!!!!

    The chuckie has been in the MES for 5 hours now, and is at 154*. I plan to leave it until it hits 160, then foil and leave until about 205, followed by a rest in the cooler.

    Here it is in the smoker


    surrounded by smoke. pic through the window


    the hickory TBS


    more pics to follow...
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good so far.
     
  3. Here is the final product and some observations...

    Just out of the foil


    pulled


    constructing sammich


    out from under the broiler


    ready to eat dinner!!!


    ok, now my observations...

    the meat still seemed to have a lot of fat in it. I thought more would cook out while it was in the smoker. I smoked at 230* until I foiled, then bumped up to 250*. Maybe my smoke temp was too low to render all of the fat? Also foiled at 155* internal due to time constraints, and took to 210*. I was only able to rest in the cooler for a little over an hour because it was time to eat.

    Overall, I was impressed with the flavor and amount of smoke. Next time will probably smoke the whole time at 250* and see what happens.
     
  4. Looks great - nice job. [​IMG]
     
  5. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice job, looked tasty...[​IMG]
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea mine had quite a bit of fat as well. Makes for a nice and juicy cut of meat.
     
  7. smokin leo

    smokin leo Meat Mopper

    u did good all that matters is that u like the end result
     
  8. douge

    douge Smoke Blower

    Great looking chuckie. [​IMG]
     
  9. roller

    roller Smoking Guru SMF Premier Member

    You did a real good job..The sammie looks great..
     

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