Chuckie on the mini

Discussion in 'Beef' started by fwismoker, Dec 17, 2013.

  1. fwismoker

    fwismoker Master of the Pit

    Had the mini going today with it's big brother the Jimmy doing some chicken.

    This looked like it had good marbling so i figured i'd take it to just before pulling and slice it like a brisket.


    I cooked it catching the drippings on the bottom mini rack and added some veggies part way through.  When the veggies were tender i pulled them and finished the chuckie to 190 IT.


    Ok time for some slicing!   Drip some au jus back over the slices....oh my!



     
    Last edited: Dec 17, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Chuckie, Keith! I'd say it's SMOKIN GOOD!!! Wee there enough left overs for a sandwee later????
     
  3. Hello Keith.  GREAT!! looking meal!!  Being from Texas I just can't get my head around "pulling".  I slice butt, brisket and roasts.  All those hours invested to put the meat in a bun?  To each his own.  Fine looking meal and great picts.  Thanks for sharing.  Keep Smokin!

    Danny
     
  4. fwismoker

    fwismoker Master of the Pit

     Thanks Danny.    Yea i'll pull a cheap piece of meat but chuckies can get about as tender as brisket sliced.....bottom round is another story. lol
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow. I have yet to do a chuck yet but this might just make me do it sooner. Well done.

    Disco
     
  6. little smokey

    little smokey Smoking Fanatic

    What temp did you smoke it at?
     
  7. fwismoker

    fwismoker Master of the Pit

    250-275 range
     
  8. little smokey

    little smokey Smoking Fanatic

    thanks
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks awesome!! If, and that's a big IF, there are any leftovers and you have some smoky drippings left over, it makes a fantastic beef stew. I have taken the drippings and made a thick gravy which I then added to about a quart of beef broth along with the meat and the left over veggies. A squirt of dijon mustard, a half glass of red wine, a few sprigs of thyme and rosemary and then let it simmer for an hour or so. Served with homemade sourdough baguettes and man was it good.
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks delicious, Keith!  That smoke ring is a thing of beauty...[​IMG]

    Red
     

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