Pulled Chuckie X2

Discussion in 'Beef' started by briggy, Aug 2, 2015.

  1. briggy

    briggy Smoking Fanatic

    It has been a couple of weeks since I've had the chance to fire the smoker.   Found a couple of beef chuck roasts in the deep freeze.  The one on the left is rubbed with TD.  The right is just SPG.


    3 hours in with Pecan, WSM at 225, and 144 IT on the biggest roast.  We have a ways to go.  

    Household tasks are done, time for a beverage [​IMG]

    More to come!
     
  2. c farmer

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

    Sounds good.
     
  3. briggy

    briggy Smoking Fanatic

    c farmer - I know you posted this on another thread.   I just added stuffed bell peppers at the request of a guest.  Put them on the grill for 6 minutes to get the skin a little black (another request):


    After a quick stint on the grill, they are on the lower rack of the WSM, probably for 45 minutes or so.   They get stuffed with goat cheese, Monterrey Jack, fresh basil, and fresh chives.


    Still only 153 on the chuckies.............
     
  4. c farmer

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

    Nice
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looking good!
     
  6. briggy

    briggy Smoking Fanatic

    Here are the finished bell peppers:

     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , and theChiles make it better:drool

    Havr fun and . . .
     
  8. briggy

    briggy Smoking Fanatic

    Wrapped this after 7 hours, pulled at 203.   Here is the SPG:



    The TD version:



    Had a great smoke ring.  Here is the final QView - we smoked some corn on the cob also.  This is the TD version with onion, jalapeno, mushrooms, Jeff's Q, mayo, and horseradish.  


    Had to go back for thirds on this one.  Time for a nap.
     
    crazymoon and bearcarver like this.
  9. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Looks good!

    I'm doing 2 chuckies soon. The plan will be to cut one up before smoking into faux "burnt ends" & do the other one whole, for shredding.

    Nice job.

    TW
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    B, It all looks good sir !!!!
     
  11. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Briggy

    Both of those chuckies look great.  And as for the peppers, I gotta tell you the ones stuffed with goat cheese are on MY list as of now.

    Gary
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks great which chuckie did you prefer?
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Briggy!![​IMG]

    Nice Job!![​IMG]----------------[​IMG]

    Bear
     
  14. briggy

    briggy Smoking Fanatic

    Thanks TW!  Let us know how the faux burnt ends turn out.
    Thank you!
    Thanks Gary, along with ABTs the goat cheese peppers have become a staple in our house.   Fair warning, they are addictive!
    Thanks B - tough decision but I would have to go with TD, had a great flavor.
    Thanks for the points Bear, really appreciate it!
     
  15. sauced

    sauced Master of the Pit

    Ummmm.......they look really good!!! I gotta try this!! Thanks! [​IMG]
     
  16. briggy

    briggy Smoking Fanatic

    Thanks Sauced - highly recommend trying it out!
     

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