I did it all for the chuckies! w/ qView!

Discussion in 'Beef' started by joopster, Feb 13, 2014.

  1. joopster

    joopster Smoking Fanatic

    I bought the NY strip the other day and also picked up two 2 pound chuck roasts at the butcher.

    I am trying something a little bit different with these - I like to slice so I will not be taking it too high in temperature.

    Placed both chucks side by side and coated with worcestershire sauce and then the inside with a little bit of kosher salt and pepper with a hint of cayenne.  I cut up a white onion and place pieces on one half along with some garlic cloves.

    Flipped the other one top and sandwiched those ingredients between the roasts.  I then tied them up with butchers twine.

    I put a can of beer or so in a sealable bowl and added some pepper and a hint of worcestershire sauce.  After adding that I injected it into the beef.

    Then I placed in the broth with the rest of the onion and garlic to sit overnight.  Tomorrow I will flip and then smoke it on Saturday...

    How does that sound?









     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds good to me.

    I will be watching for the outcome.
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Like the idea, beautiful meat, you must have been a Cowboy, two wraps and a hooey, two wraps and a hooey, two wraps and a hooey!

    BTW the avatar, Mk V?
     
  4. joopster

    joopster Smoking Fanatic

    Not a cowboy and no Mk V.  Picture is from National Guard wearing my gas mask ;)

    I can't wait to throw that on the fire!
     
  5. reinhard

    reinhard Master of the Pit OTBS Member

    Nice job on the tied roasts. Those are two first cut chuck roasts with a big chuck eye on the bottom.  Should have some great flavor. Love to see the finished product!! Reinhard
     
  6. joopster

    joopster Smoking Fanatic

    Pulled out of the marinade and wrapped in saran wrap.

    Placed back in fridge for 3 hours then back on the counter to warm back up to room temperature.

    Just slapped on the smoker with a combination of hickory and mesquite at 1200PM.

    I am going to run it up to 195 and pull it, place it on a wrap with some horsey sauce, mushrooms, roasted red peppers....That sounds good.
     
  7. joopster

    joopster Smoking Fanatic


    So I wish I would have pulled off at 160 and sliced...It had good flavor but I feel like it would have been much better pulling it off before 195...

    I am going to throw in crock pot tomorrow and make sammies.  Those should be good!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Beautiful day for Pulled Meats!

    Boy that looks good! Was there any visual sign of the veggies you left in the middle?

    That's why I like low and slow, you can cook ahead and be clean and smilie when its time to eat! Or as a friend used to say, you can cook it and sober up before meal time! LOL
     
    Last edited: Feb 15, 2014
  9. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great Joopsters!! If you can post some pics tommorow of the pulled chuck.  Reinhard
     
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good from here !!!
     
  11. joopster

    joopster Smoking Fanatic

    The veggies stayed in tact.  I tossed them in with the sauteed mushrooms!

    I didn't get any pictures but will post some of sammies later.  I have a crock filled with beef, onion, mushrooms, beef broth, some Worcestershire among other things...

    House smells good ;)
     
    Last edited: Feb 16, 2014
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That sounds and looks great I can smell it from here your killing us with no pics on this on [​IMG]

    DS
     

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