First chuckie in the ECB

Discussion in 'Beef' started by chef willie, Feb 2, 2011.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Finally jumped into the pool with the retooled ECB after weeks of soaking up info here. Followed Bears tutorial on the chuck, thanks Bear, and was quite happy with the results and only freaked out a coupla times during the process with the temp regulating. 3.5 #'er took about 6.5 hours with me doing my best to keep it around 250 degrees. Had to hold it in the barely on oven for about 1.5 hours till chow time but it was still pretty tender. Thanks to everybody here for the great info passed around & encouragement for the FNG's. Think I have a new addiction.....

    Ready to go

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    Fire in the hole

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    4 hours in at 159 internal

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    Chuck at 208 internal

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    Finished, ready for plating

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!!

       Craig
     
  3. les3176

    les3176 Master of the Pit

    Nice job!!
     
  4. arnie

    arnie Smoking Fanatic

    Nice chuckie! Looks Great!    [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Way to go Willie! That looks awesome! Great job!
     
  6. Looks great!  Hope you have some leftovers.  A Smoked Chuckie makes an awesome cold sammich!
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks guys....appreciate it....Just had beers for lunch due to coal-tending so not much leftover last nite <grin>
     






     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Bear set ya right! That's a great looking chuckie. Now I prefer burritos over sammies butt's that my preference.
     
  9. tyotrain

    tyotrain Master of the Pit

    great looking chuckie your have there.. great job
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking Chuckie - that is one of my favorites to smoke
     
  11. Great looking chuckie Willie, can't go wrong when your following Bear! His attention to detail is unreal!

    Barry [​IMG]
     
  12. chef willie

    chef willie Master of the Pit OTBS Member







    Thanks guys....Thanks to Bears well documented tutorial I felt real comfortable through the process. My temps were only a few degrees different along the way so knew I was on the right track. Thinking a big slab of ribs is in my immediate future....
     

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