Cueing w/English & Chuckie...no it's not billiards: q-view

[forluvofsmoke]

I started with a new rub for a new smoke today.

Garlic/Pepper Beef Rub:
http://www.smokingmeatforums.com/for...threadid=82939

2lb-13oz English Roast:


Fat-Cap and some membrane freshly trimmed off...nice red meat:


With Garlic/Pepper Rub & ready for the GOSM, burning charcoal, smoking with Hickory & a touch each of Cherry and Apple:





The English is just hitting 70* I/T now.

I'm just about to trim, weigh and toss some rub on the 2 Chuckies and get them in as well, so much more to follow.

Gonna be another fun day in the thin blue smoke!

Thanks all!

Eric

 

[beer-b-q]

Looks Great... Keep the Qview Coming...

 

[forluvofsmoke]

Thanks! It's going really well...I guess I shouldn't mention what the aroma's are like....mmmmmmmmmmm!!!!!!!

Here's some more drool-view for ya!!!!


I just tossed the Chuckies in a few minutes ago.

Rubbed & ready for the GOSM:




Chuck's are just in, temps have been running ~250*, and the English is lookin' nice..........:


English I/T and elapsed time:


Now, I can just sit back, relax, post here and tend fire & smoke!!!

I haven't decided for sure yet if I should fire up my slicer on the English Roast or not.....that'd be a cool first run for the slicer...man, I've had that thing for 3 or 4 months and never used it yet

.....I think it's time.

Back later!

Thanks

Eric

 

[chefrob]

i like the coarseness of the rub........looking good!

 

[fire it up]

That's a great looking rub, definitely gonna give it a try.

 

[blackened]

So far so good!

 

[forluvofsmoke]

Thanks, I've been powdering my rubs alot lately, so this will change things up a bit for my finished product.

Thanks, I can't wait to experience the bark and flavor...I can't help thinking that it's gotta be good.


3 hours in for the English, 90 minutes for the Chuckies:





And, the English is just about to break 140* I/T @ just over 3 hours

:


Man the aroma outside is killing me...in case you couldn't tell, I really like Garlic, Pepper and Onion in my rubs...I left the onion out this time just to see how we like it...the slight sweetness from the onion is replaced with brown sugar, which I don't use often...I'll let ya'll know what we think when chow's on.

Back later.....

Thanks again everyone!

Eric

 

[rivet]

Very nice! Wow, let's see the sliced pics! Excellent roast!

 

[mballi3011]

Everything is look really really good there Eric. Keep it up and I'll check back.

 

[forluvofsmoke]

Thanks, I'm havin' fun with this smoke...course, I always do!!! LOL!!!!!!!

Thanks man...it was a cute lil' fella, then along came a garlic/pepper rub.......now it's transformed....hee-hee-hee!

OK, OK, you convinced me...I'll fire up the Nesco slicer and give her a whirl!

Thanks....here's some more for your drooling pleasures...um, or agony...however you look at it.....lol!!!!


The Plateau hit the English @ a nice and low 147* and 4 hours into the smoke...this stuff is gonna melt in your (oops...MY...tease) mouth...I like it!!!!!!!:




Getting anxious here....gotta get out the Nesco slicer for a quick cleaning and get it ready for her maiden voyage!

Back with more later...gotta go check my smoke again. I made a quick check, took these pics, ran to the Recreation Center to pick up one of my daughters from BB practice, dropped by the post-office and store, came back for another check, found all is well, posted this......WHEEEEEEEW!!!!! LOLOL!!!!!!!

Thanks again!

Eric

 

[beer-b-q]

Damn those are looking great...

What time is dinner and how close is the nearest airport...

I'm on my way...

 

[forluvofsmoke]

LMAO!!!! Thanks! Commuters come in/out of Gillette...40 miles away, you'd be coming into Denver via 737...I think...maybe a commuter all the way...

Anyway, 'tis gonna be a long one...I'd have never thought those small roasts would take soooooo long, but the English is gonna be very tender......note the timer on bottom, actual temp on top:

English @ 152* I/T:


And @ 158*:




The plan now will be to slice the English cold for deli meat, as it's too late to make it happen for dinner. That'll be another first for me...making my own lunch meat.........mmmmmmm.

Stall is almost over now...I'm thinking rest it after ~170* for awhile (as long as it's probe tender that is) then chill and slice in the morning while I fire up for a couple more smokes.

I'll keep the camera rolling until then!

Thanks again everyone!

Eric

 

[alx]

Thanks for the update.Gotta hit the sack.Check it out tomorrow.
Looking great

 

[forluvofsmoke]

Thanks, this is gonna be a sweet treat for all here, and on the forum, too...heh-heh-heh!



I finally got out the foil for the finishing stages....(pant...pant...pant).


Wait for it...wait....almost there.........hold on.......just a few more minutes 'til foiling:


Yanked the English out for foil @ 169* I/T...it's resting on my rack on top of the smoker for a slow cool-down as I type

:


Oooooooooooh, this one is all I can stand to look at for now...LOL! Notice the small red spot (left center), this is where the meat is spliting from shrinkage and the smoke ring is showing itself...deep and dark...oooooooooh man, this is about killing me having to wait 'til the morning to slice it up...I know, it WILL be worth waiting for:


And, the mini Chuckie, which now weighs about 1lb after alot of good shrinkage...foiled @ 183* I/T and back in the GOSM for a ~205* finished temp for pulling:


The larger Chuckie wasn't up to temp just yet...still coming out of the stall @ 161*. So that'll keep me awake for a little while yet.

Well, it's turning into alot longer smoker than I had figured on, but that's OK, 'cause I'll be doing some more smokin' in the AM as well.

I didn't add any brasing liquids to the chuckie, as I really want to experience the true identity of the bark from this new rub...so, I'll keep it as firm as possible this way. No liquids added to the English either.

Definately more to follow...bigger chuckie's got a date with aluminum...both chuckies get pulled, and of course, the English goes under a rotary knife...I can hardly wait for the deli-sliced smoked beef...I'll be dreaming tonight with visions of beef & swiss sammies dancing through my head!!! LOL!!!!!

Later all!

Thanks!

Eric

 

[forluvofsmoke]

OK, this is not the main event, but it's all good!

I got the mini Chuck done, and had to pull it for a late-night snackin' sammie.......WOW!

WARNING: this rub has some heat, so don't add more to it if you're not prepared to handle it. My wife won't be able to partake of this delectible treat, unfortunately, but I bet my neighbor friend down the street will love it!


Timer on the larger Chuck minus 90 minutes when foiled:


The larger chuck met up with foil a bit ago @ 169* and is back in the GOSM getting happy...a nice little burnt end is showing up on this roast:








Careful here, your computer keyboard may need covering....(slurp alert)

The mini Chuckie was terrific to look at, smell, pull and eat.

Very little meat juices lost in the foiling:


Ready to pull after a 30 minute rest in the foil:






This was VERY TASTY...no finishing sauce, Bbq sauce...nothin' but good ol' Q:


I'm waiting for the larger Chuckie to top 200* I/T, rest & pull, and then, I'm off to do eyelid inspections...I'm not really tired, but over-due for sure.

More to come!

Thanks!

Eric

 

[forluvofsmoke]

The large chuck stayed in the GOSM (peak I/T was 204*) while I dialed it down and let the coals burn out...instead of toweling/coolering...took about 1-1/4 hours to bring the smoker down from ~260* to 150*..I've used the smoker cool-down instead of coolering before and it works just as well.

Total time up to the pulling on this one was 11 hours.


Foil just opened:


I lifted it from the foil to my bowl with the large forks and almost dropped 1/3 of it that broke off...this stuff is wicked tender:


Pulling was a snap, even though these chuckies were thin cuts of roast:






Well, that's it for the chuckies. The sliced English (chillin' right now) will come after I get another couple smokes going in the morning (6 lbs of jerky, 3.7 lb salami chub and 10 lbs of pork spares, I'm hoping).

See ya later with the slicer!

Thanks all!

Eric

 

[chefrob]

looks like it came out very nice!

 

[forluvofsmoke]

Thanks Rob! We're not quite done yet though...I got my slicer fired up this afternoon...check this out........


The English Roast, smoked and chilled to about 30* for about 10 hours:


Cross section of the English after taking off a couple inches with the slicer:


My first stop of the slicer, to check my product. I re-adjusted to thinner slicing because this was coming out so smoothly...I just wanted to see what I could get away with:








Thin slicing went very easily as well...so well in fact, I was tempted to shave the last 1/3 to 1/4 lb.......naw, another time:











I didn't get quite as much of a melt-down of the connective tissues as I had hoped for, even with the low/long plateau it went through during smoking...that's OK though, this is still a very tasty treat, and the thin slices make up for a bit of chew here and there.

I will be doing sliced beef and many more deli meats in the future...it's just way too easy to not to want to do it again!!!!!

So, with a few unplanned twists, the smoke turned out even better than I planned for.

Until next time.....

Thanks everyone!

Eric