First Chuckie with q view

Discussion in 'Beef' started by brokenwing, Apr 23, 2010.

  1. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Well it turned out okay, but not what I was shooting for. I was trying to follow fire it up's forum on italian beef. The meat came out great, but the smoke flavor on the broth, and onions was way to strong. So I will still do the italian beef, I will just make my own broth, and sautee green peppers, onions, and mushrooms, cover it with cheese tommorow night for dinner. So here it is.

    And I figured why I was at it, why not have some pulled pork.

    And we can not forgot desert.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks good, but don't discard the juice, just add some water to your liking, that stuff is too valuable.
  3. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    oh really, and that will dilute it. I tookd a bite of the onion's and they were only in the smoker for 2 hours, and I had to spit them out. They were so bitter, and I was smoking with hickory. I will try it, just dont want to ruin my chuckie, by dumping that over top of it.
  4. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Here is the broth I took out of the drip pan that was under the chuckie.

    Now Ron since your teaching me something I did not know, here is my next question. The mes has the water pan at the bottom. I filled that with apple juice, and that caught all the pork drippings, what do you do with that. Do you pour that over your pulled pork as well. Thanks for the info, thats why I joined this site, trying to improve my bbq.
  5. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Wow I must say for the first chuckie smoke it was excellent. I made some sandwiches, as well as italian subs with it. Tommorow night for dinner is going to be pizza made with my left over pulled pork. I will post a picture for you all.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Be careful with hickory as using too much of it can turn your meat, and other things, bitter. Do you have access to oak wood, or other types of fruit woods? Personally, pecan is my personal favorite on beef.

    Otherwise, great 1st attempt. Don't give up! [​IMG]
  7. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Im sure I can get my hands on some oak. Not sure about the pecan but the store up the road has apple wood chips. I love the hickory smoke, and never had a problem until trying the broth this last go around. The meat tasted wonderful though, thats why i was so confused.

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