Hickory Smoked, Reverse Seared Steak, Pulled Chuck, Soda Bread & stuff

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All looks really tasty for sure SB, very fine meal..... Around my house now, have a hard time not doing steaks RS, once ya try it... the RS is really hard to beat !! Great smoke !
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Thanks Justin 
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  Yeah reverse sears will spoil you! 
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  So will a nicely smoked pulled chuck - they are better than they have a right to be 
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I would have tried to launch you some if I had seen this Case - I had to go away last night with no warning. How did yours turn out?

The sandwees were great! Heated the meat up in the Au jus and that added some smokey flavor to the juice! Little horseradish, was all good!
 
Hey Jeremy,

Everything looks just great!  Nice day of smoking, despite the weather.  I saw that you put your chuckie into a foil pan after a bit, but did you eventually cover it with foil, or leave it uncovered?

Great looking RS on that steak, and your soda bread looked delicious as well.  Thanks for sharing!

Have a great day!
Clarissa
 
 
Hey Jeremy,

Everything looks just great!  Nice day of smoking, despite the weather.  I saw that you put your chuckie into a foil pan after a bit, but did you eventually cover it with foil, or leave it uncovered?

Great looking RS on that steak, and your soda bread looked delicious as well.  Thanks for sharing!

Have a great day!
Clarissa
Thanks Clarissa 
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  The steak was great & my evening meal was really good despite being in a big rush to leave...

For the chuckies I let them go till they are around 150 - 155 IT then put them in a foil pan with some flavoring juice I make - I add about 1/2 inch to the pan & it ensures the chuck doesn't dry out. I never had one as juicy as this last one though - it was great! 
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  Once the IT hits 180 - 185 I flip it over in the foil pan & let it finish out. I go to 202 - 205 IT then wrap & rest for at least an hour before pulling. I never cover the chuckies while they are in the pan so they continue to get smoke the whole time. This method works terrifically for me & is how I do all my chuckies...
 
 
Thanks Clarissa 
smile.gif
  The steak was great & my evening meal was really good despite being in a big rush to leave...

For the chuckies I let them go till they are around 150 - 155 IT then put them in a foil pan with some flavoring juice I make - I add about 1/2 inch to the pan & it ensures the chuck doesn't dry out. I never had one as juicy as this last one though - it was great! 
icon_mrgreen.gif
  Once the IT hits 180 - 185 I flip it over in the foil pan & let it finish out. I go to 202 - 205 IT then wrap & rest for at least an hour before pulling. I never cover the chuckies while they are in the pan so they continue to get smoke the whole time. This method works terrifically for me & is how I do all my chuckies...
Thanks very much, Jeremy!  Awesome info! 
 
Your pulled chuck looks wonderful Smoking B! Honestly that whole meal would be a big hit at my house. I think I will try smoking chucks for a bit to get some practice before I buy a brisket. Chuck roast goes on sale regularly down here but the brisket not so much. Those tips you gave SnorkelingGirl are very helpful to an amateur like me. Thank you!
 
 
Your pulled chuck looks wonderful Smoking B! Honestly that whole meal would be a big hit at my house. I think I will try smoking chucks for a bit to get some practice before I buy a brisket. Chuck roast goes on sale regularly down here but the brisket not so much. Those tips you gave SnorkelingGirl are very helpful to an amateur like me. Thank you!
Thanks for the compliments man! 
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  Yeah a few chucks would be great to build up your experience & confidence & they are pretty cheap if you catch them on sale. Brisket isn't bad - it just takes a while & has a mind of its own. It will be done when it's good & ready to be done & not before lol. Have fun smoking your chucks! 
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