First Chuckeeee! Dang..... that's good!

[pignit]

Finally thawed out the chuck roasts I grabbed on sale at Kroger a few weeks back. Rubbed em down with EVO, CBP, garlic powder and onion powder.

Took em to the grill that I had preheated as hot as I could get it and seared both sides and all around. About 4 minutes per side.

Set them in the MES with a pan of broth I had left over from the Boston Butts I had cooked last weekend. Had it in the fridge and took the fat off. Left an incredible broth.

Here is a through the door view. Getting close to the 160 internal mark.

Pulled them out at 160 and place in a pan with the drippings from the smoker along with another can of beef broth. Surrounded the chucks with taters, onions, garlic cloves, peppers, celery, carrots and my favorite... the cabbage. I used Chinese cabbage. I covered the pan tightly with tin foil and put it back into the oven at 225 for another 4 hours until it hit 195.

This has got to be one of my all time favorites. The cabbage was outta site and the chuckeee was Shweeeeeet! Just falling apart melt in your mouth kinda good.

Honestly it was so tasteeee, I did this one last week and I've already done another pair using beef shoulder. It was awesome. Great way to feed a hungry bunch..... or just me if I'm really hungry.

If you haven't done a chuckeeee I suggest you do so right now...
Thanks for lookin!

 

[pineywoods]

That looks awesome nice job!!

 

[m1tanker78]

Some of the links are broken pignit. After the through-door view, I can't see any of the pics. Even then it sounds like it came out great and now that I think of it, I've never done a chuckie. I'm going to save your thread for when I get around to doing one. Thanks for the QVIEW (and the midnight hunger onset) LOL

Tom

 

[ronp]

Very Nice man.

 

[bassman]

That looks great! I just had to give you points for that.

 

[irishteabear]

Nice job. Looks delicious!

 

[grothe]

Dang that looks good...great job PignIt!!

 

[t-bone tim]

thats a fine lookin meal , makin me drool

, great job

 

[uncle_lar]

gotta go chuckie shopping now!

 

[ganny76]

Nice job. I got to try a chucky this way. I did my first one this past weekend and did sammy's. I am trying this way this weekend. Great job as always Pignit.

 

[scubadoo97]

Those look real good

 

[cowgirl]

Wow Dave...that looks really good! Love the looks of your veggies too.

 

[bbq engineer]

Now that's a drool worthy, hearty, stick to your ribs meal. Great pics.

BBQ Eng.

 

[gabriel]

Hey, looks really great!

One question, after you put it "back in the oven" with the veggies, was that back in the smoker with more wood and everything to smoke all the veggies or did you really put it in an oven as to not overpower everything with smoke. Looks great, I'd love to do it maybe next weekend! Regular chuck roasts in the oven or crockpot are so boring.

 

[fishawn]

Nice Job!

Chuckies ROCK!

 

[pignit]

I put it in the oven. The smoke flavor came through nicely with the bark on the chuckeeee and the juice from the catch pan I poured into the vegetables. I've done another one since this one and I used good beef broth in the catch pan under the chuckeeee with some onions cut up in it. I swear it was good enough to drink. Ron has me doin this to almost everything.

 

[mulepackin]

That is a fine way to treat a piece of beef like that. Great job

And great job showing us.

 

[got14u]

looks outstanding !!!

 

[nascar2163]

Did my first chuckie yesterday.7.5 lbs marinated it in italian dressing then put on garlic and onion powder salt pepper seared it on the broilmate then threw it on the traeger pellet smoker. foiled it at 165. brought it up to 195 then used a new finishing sauce. a cherry chipolte barbecue sauce and brought it up to 200. took it off wrapped it in towels and put in a cooler for 2 hours then cut this thing was amazing

 

[nascar2163]

Did my first chuckie yesterday.7.5 lbs. marinated it in italian dressing then put on garlic and onion powder. salt pepper seared it on the broilmate then threw it on the traeger pellet smoker. foiled it at 165. brought it up to 195 then used a new finishing sauce. a cherry chipolte barbecue sauce and brought it up to 200. took it off wrapped it in towels and put in a cooler for 2 hours then cut this thing.and it was amazing.