Chucky w/QView

Discussion in 'Beef' started by bright scouter, Apr 20, 2009.

  1. bright scouter

    bright scouter Fire Starter

    Did this a couple of weeks ago. With green bean casserole and a corn casserole/pudding.

    The finished roast. I had put some onions and garlic in the drip pan and added them to the top after it was done.

    Nothing fancy, but it was great! Sometimes simple is best.
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like a fine feast to me! Congrats on a successful smoke.

  3. straightupnobs

    straightupnobs Smoke Blower

    looks great[​IMG] .... i'll have to try that myself.
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great. [​IMG]
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking feast![​IMG]
  6. jagerviking

    jagerviking Smoke Blower

    lookin good! [​IMG]
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Just goes to show that fancy still = delicious!! I'm interested in sampling a little bit of everything, please [​IMG].

    Great use of the pan drippings on the onions. Bet those had a really rich flavor to them.[​IMG]
  8. lexscsmoker

    lexscsmoker Fire Starter

    Hey Scouter, what did you put on the Chuck, what was the temp, how long did it take and what type wood did you use? The finished pic looks great. I have 2 Chucks in the freezer that need to be smoked.
  9. bright scouter

    bright scouter Fire Starter

    I usually will try to marinate it overnight in whatever red wine I happen to have that day with some pepper and crushed fresh garlic. Then I drain it and try to pat it dry. I always make up my own rub. I bought a coffee grinder that I use for nothing but that. I use a base of black peppercorns and usually garlic salt. We don't normally salt our food too much. Then add in other spices. Usually a sweet paprika, a little chipotle pepper and a decent amount of ancho chilli powder. I grind that up and rub it a couple hours before the smoke.

    I try to put a pan underneath what I am smoking to catch the drippings. In this case, I put apple juice in it to start and sliced the onions and crush a few garlic cloves with it.

    For almost everything I try to keep my temp between about 225 and 250. I might let it go as low as 210 in the early stages. After a couple hours, I start to spritz it with southern comfort and apple juice if it is beef. I used captain morgan's and apple juice if its is pork. Then, when it hits about 160, I put it in the tray with the drippings and foil it until it hits 210.

    I use a gosm so it is propane. But for wood on the beef, I sometimes use mesquite, but I think this time it was a combination of apple and cherry.

    Hope that helps. I love playing with different combinations of spices in the rubs. I don't ever measure it, so it may not get duplicated exactly. But I usually leave the jars out until after we have tried it so I know what it was if it is exceptionally good.
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Lookin real yum. Be over later save me a piece. LOL
  11. dirtman775

    dirtman775 Smoking Fanatic

    [​IMG]YUMMMMMAYYYYY!!!!!! looks awesome, i love a green bean caserole
  12. lexscsmoker

    lexscsmoker Fire Starter

    Thanks Scouter. I need to get some pecan or apple wood. My friend gave me a 5 gallon bucket of hickory chunks and that's all I have.
  13. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Good technique! Looks good!
  14. Nice idea with the onions. Looks great.

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