Smoked Chucky.

[SmokyMose]

I think I've lost track of what's going on here...

 

[Rings Я Us]

Lol.. at midnight I pulled my chuckies off the smoker. They hit over 160.
I put them in the fridge. They were in a pan with beef stock and some onions and spicy peppers on them.. I added the onion and Hungarian peppers just for flavor ..then I smoked for a few before I called it a day.

Then today I put them in the oven at 275 for a few.. they hit about 120 in that pan and I Took them out and completely wrapped them with beef stock in the foil.. finished to 205 and took them out.. 15 minutes later I put them in a cooler with towels. They are still in the cooler from like 4 hours ago.

 

[Rings Я Us]

I have smoked corn I took off the cob just now and gonna heat it in butter on the stove.. I decided to make mashed potatoes and make gravy from all the juice I saved. I also smoked 2 sweet potatoes I'm gonna peel and make mashed in butter for tomorrow I think.

 

[Rings Я Us]

Turned out really good. Lots of beef flavor.

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• Rings Я Us
• Jul 30, 2017

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• Jul 30, 2017

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• Jul 30, 2017

 

[b-one]

Glad you finally got to eat!

 

[Rings Я Us]

Ha..yeah. I had to eat pasta salad yesterday. No chuck . [emoji]129299[/emoji]

 

[chilerelleno]

Finally Chuckie time, woohoo!

 

[Rings Я Us]

Gonna be Chuck for 3 days.. maybe do burnt ends Tuesday

 

[b-one]

Gonna be Chuck for 3 days.. maybe do burnt ends Tuesday

It could be worse! I really like to pull my chuckies for sammiches I finish them in a pan with French onion soup or beef broth and mix into the pulled beef. You can make some great meals with the leftovers for sure.

 

[jokensmoken]

Good looking chuckies...last time I did two one finished in about 4 hours the other was well over 6...they were about the same shape and weight...just goes to show how much every hunk-o-meat is different.

 

[Rings Я Us]

I kept spritzing them and wanted to see how they turned out that way. I'm sure that doubled their time. But they were good. I would do this again but spritzing just a couple times.

 

[browneyesvictim]

Nom-Nom!

 

[jokensmoken]

I don't spritz...never have.
That being said, I've read that spritzing can extend cooking times...by opening the smoker and losing heat and also by adding moisture to the surface which cools the meat; not just because of the temp of the spray but because it promotes additional cooling due to evaporation...exact same cooling process as people sweating.

Walt

 

[Rings Я Us]

Yes.. i knew that and planned on it all. Lol [emoji]128512[/emoji] my temps quickly go back up 30 to 40 degrees after closing the lid.. takes about 15 seconds to regain same temp as before I open it.

 

[nomadd917]

 

[Rings Я Us]

[emoji]128077[/emoji]

 

[griz400]

Somehow I missed this bbq ... turned out real nice though, ,, points to you ... 

 

[Rings Я Us]

Hey thanks Griz. It's good leftovers too.. right now as a matter of fact. Lol..

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• Jul 31, 2017

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• Jul 31, 2017

 

[Rings Я Us]

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• Rings Я Us
• Jul 31, 2017

cheap phone camera.. [emoji]127866[/emoji]

 

[Rings Я Us]

I kept the gravy more thin than what a diner would do.. it was so good right there .. lol smokey and beefy