Today's Drool-view in progress...another version of 2 Beef Chucks...1 Ancho Chili/Jalepeno w/recipe

Discussion in 'Beef' started by forluvofsmoke, Aug 9, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    For the newer smokers interested in doing pulled beef, this should give you some additional insight on methods. Many here prefer doing pulled beef with a chuck, and I will agree that it is one of the better cuts for this purpose, due to it's higher interior fat content. Just look for the fat when purchasing your victim...the more fat, the better.

    There are a few differing methods to get the beef to a fall-apart consistency, and one of the most comonly used methods is to wrap the meat in foil after reaching 160-180* internal temp (depending on who's doing the smoking), and continue cooking in the foil to an I/T of 200-205* (or higher), then rest for a few hours while wrapped in towels (some will place the wrapped meat in a cooler for added insulation).

    I have a different method which I'll outline further as this smoke progresses. Instead of bringing the meat to such a high temp, I opt for reaching 160* I/T, foiling (panning and tenting in my case), and holding the meat @ chamber temps of 180-185* for several more hours (this can take 10-12 hours for large cuts such as a 14-18lb brisket). Instead of taking the I/T to more than 200*, you are holding the temp until the meat reaches a probe-tender state...internal temperatures are no longer monitored during this process. 

    For today's smoke, I tossed together some Ancho Chili/Jalepeno Rub lastnight for the larger 4lbr, and some Red Bell Pepper Rub for the smaller 1.75lbr (recipe is found in the Wiki)...this one will be for the less adventurous eaters, of course.

    I'll do these up for a little Bbq fest we're having Tuesday afternoon (08-10-10), so I'll get these pulled and chilled for a reheat late in the morning.

    Anyway, we're just into the Brinkmann Gourmet @ 10:00 am Mountain Time after resting for 9 hours in the fridge with rub and poly wrap (yea, I was up late last-night). Hickory smoke for the first 4 hours, switching to mesquite for 1.0-1.5 hours afterwards, a wet pan and a target grate temp range of 220-240* for today's smoke. The lower end of this temp range will be where I'll try to stay...the lower & slower, the better:


    The RBP really transforms itself nicely when given enough time...this is one of my general purpose rubs which is very mild, naturally sweet and packed with flavor:


    The Ancho/Jalepeno rub still has a somewhat drier look, but I layed in on rather heavily with this larger cut of beef, and it has tons of powders which soak up the meat juices rather should develop a great bark before the smoke is over:


    If that last pic looks good to you, then you may want to get this recipe in your folders:

    Ancho Chili / Jalepeno Rub

    4 Tbls Kosher Salt

    2 Tbls Spanish Paprika

    1-1/2 Tbls Black Peppercorn, freshly ground

    1 Tbls White Pepper powder

    1 Tbls Crushed Red Pepper

    2 Tbls Jalepeno, freshly powdered

    2 Tbls Ancho Chili, freshly powdered

    1-1/2 Tbls Onion, freshly powdered

    1/2 tsp Cumin

    1/4 tsp Cinnamon

    In about 8 hours smoke time, the small RBP rubbed chuckie should be panned/tented and into a holding chamber. The larger Ancho/Jalepeno is a fairly thick cut, so I don't expect to see it come out for at least 12 hours. That's just been my past experience. I don't go by weight, I go by cross-section (thickness). Also, with a charcoal fired smoker, chamber temps will make swings on me...maybe I need to build a UDS???

    2.75 hours into the smoke, and time for some checks...back later with more. 

    Last edited: Aug 9, 2010
    the dude abides likes this.
  2. lucky13

    lucky13 Smoke Blower

    Wow Eric, looks great so far.  Can't wait to see the final product!
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Looks good! Can't wait to see the results.
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I have looked all over & cannot find dried red bell pepper here?? Now jalapeno powder? God I want that? where do you find these??
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks all...just another fun day in the smoke for me here...gotta play nice and share when I can...LOL!!!!!!!!
    Hey Terry, you'll probably have to go online to get 'em. We get ours in 8 oz plastic bags from a local Alison's Pantry Representative, but their website has them as well. My wife just ordered me 6 bags of this stuff...should last me at least 6-8 months, and I use this alot.

    Here ya go, brother...

    The home page:  

    The spice page with the Red Bell Pepper:  

    I think I need to update that Wiki to include the sources for the dried/chopoped Red Bell Peppers...I'll get on it ASAP.

  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I pulled the smaller chuckie and placed it on an accessory rack to keep it elevated and into a large baking pan for tenting with some water. and popped it in the smoke vault until the 4lbr hit 162*. Both are getting happier as I type.

    The small one just hit 165* here, and it's coming out for a slower soak in the sauna:


    151* for the 4lbr:


    Going into the vault for a solo ride to start getting really tender:


    Together again, and both get the long slow soak before falling apart:


    I pulled my fire out of the Brinky Gourmet and tossed it into my weber kettle for a char-roasted chili session, then, choked the fire off, so no wasted charcoal today [​IMG]

    I fired the smoke vault up just for the sauna treatment of the chuckies:


    Time to play the waiting game........I'll probe these after about 3 hours in for a tenderness check and go from there.

    This smoke fooled me...the larger chuck hit 162* much sooner than I figured it would (7 hrs)..and 5 for the small one. Most of the time I come up short if I'm planning something like this for a 10-12 hour session...go figure. I planned on doing something on the grill for tonight's dinner, and having the pulled chuckies for our little gathering, but.....'s pulled beef for dinner tonight!

    We'll have plenty of goodies for our party on Tuesday, anyway.

    One last stage to come before chow.

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome pulled beef on it's way !!

    Can't wait !!!

  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thank You SOOO much my friend. I did find it on amazon but the shipping was 5 times the price so I was going to wait till I need more chunks, but this is better. Thanks again.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man Eric that chuckie looks great and I can't wait ot see the pulled Qview too. Dang it I'm stuck nin the motel hopefully for the last few days. The worst part is I'm 450 miles from my smoker but I did make it back home for a full day of smoking and now I can enjoy some smoked goodie too.
  10. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Awesome, Eric!

    I've been gearing up to do a chuckie (haven't done one yet) -- thank you for this. [​IMG]
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    This just made me what to do pulled beef, Told wife we need to get a chuck
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks everyone, we should honor Chuckie from time to time, so let's bump his lowly status up a notch or two on the ladder, shall we? Here goes my kick at it...

    Well, the larger chuck didn't finished to probe-tender texture just yet, but, the small one was ready, so we got some pulled chuck for dinner after all. I had some sliced smoked sirloin in the freezer from a few months back, so I steamed it to reheat and go along with the PB.

    I just test probed the chucks, and the larger of the 2 has awhile to's little cousin however, is done for:


    Top side:


    And the grate side:


    Mmm, mmm, a nicer smoke on this than I had expected...I tossed in dash of OJ for a touch more of tart & sweet flavor:


    The flavor of the hickory/mesquite smoke was a nice pair for the beef with the mildness of the dry rub. This is a good combination for those not tolerant of highly seasoned meats.

    The Ancho/Jalepeno rubbed chuckie will have to wait to be devoured. We still have our party coming up on Tuesday, so.......

    I'll catch those pics for ya later tonight or early in the morning.

  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Chuckie! Thank's for the View and the insperation to try one again    [​IMG]
  14. the dude abides

    the dude abides Master of the Pit OTBS Member


    [​IMG]if I could.  But a thumbs up will have to suffice.
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Eric you knocked it out of the park on this one - great tutorial - Thanks for taking the time to share = wish we could give [​IMG]but since we can t [​IMG]
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks fellas!

    I finally got the 2nd chuck to fall apart...he was a bit more stubborn and didn't really want to get out of the sauna. A 2:00 am probe check and I convinced him to come out and play with the rest of the boys...heh-heh!

    This one pulled beautifully, and the pan yeilded over a pint of beef stock to add to the meat. Tons of gelatin from the melted connective tissues. And it all went to the biggest chuck in his sleeping bag (for the fridge).

    Here we go...I just decided to get busy pulling one last chuck for the, night........well, actually, it's already morning back east, I guess:





    I poured a pint of the defatted beef stock into a glass so you could get an idea of the real depth of it's color...I would not have dared pour any of this onto the Red Bell Pepper rubbed chuck, as the cross-contamination with the spicy chuck's drippings in the pan would have really livened up the RBP beef for sure. My wife would have raised quite a stink over that little stunt...yea, yea, I've been there, for just that very reason...spicy stock over a (supposedly) mildly seasoned meat...yep...just once...only once...that was enough...she saw no humor in that what-so-ever...LOL!!!:


    Into it's sleeping bag for the night, along with the beef stock:


    And that, my friends, was far too easy to make such a fine next-day meal...but that's just how easy it is.

    BTW, I had a few tidbits at the very end of my final prep...a few pieces stuck in the bowl just begging to be savored... so, I did. I can't remember the last time I used a Ancho Chili/Jalepeno based dry rub, but I'm thinking it's been far too long. It's all coming back to me now though...the slow and smooth onset of heat, after the flavor begins to diminish in the back of your mouth. Man, so many dry rubs, so many cuts of meat and so little time! LOL!!!!!!

    Holy smokers, I just remembered that I used a variation of this for the brine/cure of my last corned beef pastrami a month ago...that was too good to not do it again.

    Anyway, I have officially closed my kitchen for the evening @ 3:07 am.

    Good night, and great smokes to all! Enjoy!

    Last edited: Aug 10, 2010
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Ahhh the final pics----That's what I was waiting for----A thing of Beauty it is !!!!!


  18. squirrel

    squirrel Master of the Pit OTBS Member

    Wow! Eric, that was sweeeeet! I've gotta try that soon. I'm not much into the really spicey stuff, but a little heat is good. I'll experiment with your recipe and see what happens, thanks for the great info!
  19. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks again everyone!

    I had a couple things I forgot to mention lastnight, so hopefully the 5 hours of sleep I got this morning will refresh my memory enough that it will all come to me now.

    Oh, one thing about the Jalepeno powder (I missed your mention of this earlier with the red bell pepper question):  The Jalepeno powder in this recipe is ground fresh from dried/chopped Jalepeno just as I do with the red bell pepper. We purchased the dried/chopped Jalepeno from Alison's Pantry as well. My wife mentioned that these are a seasonal item (?), or something to the effect that they are not always available. So, if you do find them anywhere and plan on using it much at all, you may want to stock up on it, though one bag can make quite a bit of dry rub blends or brine cures.

    My wife ordered a couple 6 or 8 oz bags about 6 months ago and we're down to the last 4 oz or so right now...hope we can get more soon, 'cause my wife occassionally uses it too.

    Thanks, your mention about the spicey, well, it really isn't as hot as it may sound. The Ancho Chili can be seeded out before grinding, and the dried/chopped Jalepeno doesn't seem to have much for seed content. If you want to do a trial of the seasoning, a good method is to do some hamburger mix and toss some burgers on the grill or in a smoker. Start with a 1/4 tsp of the rub blend per 1/4lb of beef pattie, then another with 1/2 tsp, etc, and this will give you a pretty good idea where your tolerance level is, or if you should modify the recipe to reduce the ratio of any heat-containing ingredients, such as the crushed red pepper, etc.

    Another method for a whole muscle meat would be to just lightly dust it with the dry rub instead of completely covering it with such a heavy dose as I did for this chuckie.

    That's the great thing about dry rub can make it to suit your personal liking, and that's what really counts. I doesn't matter wheather I say this is a really good rub, because someone else liking alot of heat may not like the flavor profile very much, or, they want much more heat than the Ancho/Jalepeno combination can they can play with the basics to change it.

    I think what I liked about this blend the most when I first tossed the idea onto paper and started adjusting ratios (man, that was months ago!!!) is the reduced heat from the combination of the Ancho/Jalepeno, and the flavors seem to be somewhat smoother and more unique than most store bought chili powders. The schoville units of the Ancho is less than Jalepeno, which is quite a bit less than the red chili for these powders. I have found that different sources for the scoville units scale will report different numbers, but the general heat ranges seem to be in line.  Of course some brands of chili powders are likely using a blend of several chili peppers, and they don't list the species on the label, so it's difficult to make a good comparison without actually tasting/cooking with a few different label names. Not all store-bought chili powders are the same, and that can really change the flavor profile of a recipe, so doing a recipe as much from scratch as possible will give the best repeatable results.

    I have no problem at all with anyone modifying a recipe, so by all means, use it as you like. The basis for this recipe was to find a different flavor profile than the red chili powder offers, while reducing some of the heat level it contained. The crushed red pepper adds some heat back into the blend, but this comes on in the back-ground, and not right up front. It's kind of a sucker-punch, and sneeks up on you later after you've had a few good bites. Call it the creeper-mode, if you will. So, you can see where just a few changes in the blend can make a huge difference in the overall flavor and/or heat.

    I digressed again, but that's my scoop on the subject, and I'm more than happy to share the experience and recipe(s) with everyone.

    Great smokes to everyone!


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