dgoss Posted February 27, 2016 Share Posted February 27, 2016 Seasoned the cuts and put them to rest. More to follow! DerHusker 1 Quote Link to comment Share on other sites More sharing options...
freddyjbbq Posted January 12, 2017 Share Posted January 12, 2017 On 2/27/2016 at 3:02 PM, dgoss said: Seasoned the cuts and put them to rest. More to follow! What are people's thoughts on Smoking the Chuckie to 165 and then finishing the cook sous vide? Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 13, 2017 Share Posted January 13, 2017 6 hours ago, Freddyj said: What are people's thoughts on Smoking the Chuckie to 165 and then finishing the cook sous vide? I suspect it would be a long SV cook. It is doable. Interesting idea. Quote Link to comment Share on other sites More sharing options...
freddyjbbq Posted January 13, 2017 Share Posted January 13, 2017 10 hours ago, Mewantkj said: I suspect it would be a long SV cook. It is doable. Interesting idea. missed out on the $99 sale yesterday, sold out when i got the chance to shop. prob get one soon though Quote Link to comment Share on other sites More sharing options...
Kamado Tas Posted February 5, 2017 Share Posted February 5, 2017 This was awesome. Had some duck fat potatoes & sweet potatoes to go with it. thank you very much for the detailed recipe. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
robertyb Posted February 6, 2017 Share Posted February 6, 2017 It is good isn't it. I always make mine using venison instead of beef though. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
Marty Posted February 6, 2017 Share Posted February 6, 2017 I made this a while ago and it is awesome. It is very hot but I am afraid to alter anything because the flavor is so good. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
wallawu Posted September 29, 2017 Share Posted September 29, 2017 I've done this quite a few times now because it's one of my favorites to make. I started cutting mine up into thirds or quarters to speed up the process of the pulling, and to get more bark and surface area for the rub and smoke. We're having a party for a friends 30th birthday tomorrow and he wants this for dinner, but he also wants to play golf in the morning. I wouldn't be back to the house until probably 1, and I don't know if this give me enough time to do it all and be done before 8 or 9. I'll have a hangry mob on my hands by then. So, to my question... Can I smoke them tonight and get them to 165-170 IT, wrap them and put them in the fridge, then reheat and put with the peppers/onions tomorrow when I get back? Being realistic, they'd probably go back on around 1:45-2:00 (in foil to stay moist, right?), then with the vegetables around 3. I hate to mess with perfection, but it seems more convenient for everyone this way. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
DerHusker Posted September 29, 2017 Author Share Posted September 29, 2017 I've never done it that way but it sound like a good plan. Of couse you'll be reheating the meat from cold (or room temp) so that will take longer. Good luck and let us know how it turned out. Quote Link to comment Share on other sites More sharing options...
wallawu Posted October 4, 2017 Share Posted October 4, 2017 It worked out great! It was the first time I'd seen or used Strawberry's steak rub (I use their bbq rub all the time), and I think that really kicked it up due to the high salt content. I usually find myself adding salt towards the end, but it wasn't necessary. I'll probably do it this way again in the future when I know I can't be around for the entire day. Very convenient. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
Rusty Shackleford Posted October 15, 2017 Share Posted October 15, 2017 Gotta try this one! Quote Link to comment Share on other sites More sharing options...
O C Posted October 3, 2020 Share Posted October 3, 2020 This has been on my to do list for some time. Finally gave it a whirl today. Absolutely fantastic! The chuck roast I had was only 2.2 lbs, so I reduced the worcestershire and only used two large bell peppers and an onion. And 4 banana peppers that my wife grew. Could have gone ahead and added one more pepper and onion, there was a lot of meat. Used Dizzy Pig Raising the Steaks rub and some smoked paprika. Wonderful flavor! Put the roast On the akorn at 11:30 at 250, using the Tempmaster Pro controller. Into the dutch oven at 1:45, raised temp to 325. Shredded at 4 and back on for another hour at 250-300ish. Ready to eat at 5. I'll do this again! Quote Link to comment Share on other sites More sharing options...
JohnnyAppetizer Posted October 4, 2020 Share Posted October 4, 2020 Today’s cook. I Subbed short ribs. TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 5, 2020 Share Posted October 5, 2020 Looks like it was tasty. Quote Link to comment Share on other sites More sharing options...
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