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Chuckie Must burn......

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 15,082
edited September 2012 in EggHead Forum
Haven't contributed much lately so thought I'd burn some meat sling a few pics around. Doing a low and slow chuck roast for pulled beef. 3 lbs, worchestishire binder, and 50/50 Dizzy Pig Redeye/Cowlick and cooked over Ozark Oak lump and oak chunks. Plan to eat at half time of the TX/ok-state massacre tonight. Hook Em!

Hope you guys and gals are all having a great weekend. Seems drama free so far........we'll see :).

CT
Keeping it Weird in the ATX
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Comments

  • lousubcaplousubcap Posts: 11,423
    edited September 2012

    Pulled beef is a great alternative to all the pulled pork that routinely seems to be on the menu-you going simple or the "Clay-Q" recipe found here http://www.dizzypigbbq.com/recipesPulledBeef.html

    regardless-always great-enjoy-and may be time for the "bourbon train" to depart the station 

    :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Just don't start with me again. Wish I could post pics...photobucket is screwed up for me

    Steve 

    Caledon, ON

     

  • Just don't start with me again. Wish I could post pics...photobucket is screwed up for me

    Mine is screwed up now too......

    What the hell did you do???
    Keeping it Weird in the ATX
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    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • lousubcap said:

    Pulled beef is a great alternative to all the pulled pork that routinely seems to be on the menu-you going simple or the "Clay-Q" recipe found here http://www.dizzypigbbq.com/recipesPulledBeef.html

    regardless-always great-enjoy-and may be time for the "bourbon train" to depart the station 

    :)>-
    I saw that but I'm going old school. Smoke and spice (don't tell anyone, but I'm going to write a book with that title. Or maybe The Barbecue Bible, I can't decide). I think I will wrap it around 160 to hold some juices.

    I think I just heard the whistle from that train.......chug-chug
    Keeping it Weird in the ATX
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    1 Karubecue C60 (aka-"The Dishwasher")
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  • And- seriously, the sky just opened and it poured 2 inches of rain in 15 minutes. Freaking crazy. TFJ was taking mocking photos of me trying to push the egg under the eave. Hopefully they came out because it was a sh*t show. Now I just have to get Steven to fix Photo Bucket and we are all good.
    Keeping it Weird in the ATX
    2 Large BGE
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    1 Karubecue C60 (aka-"The Dishwasher")
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  • Photobucket Pictures, Images and Photos
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  • TjcoleyTjcoley Posts: 3,522
    @Cen-Tex, I have a 4 pounder sitting in the fridge for tomorrow.  What temp are you cooking at?  I was figuring to do it like I do pulled pork only taking it to 210 internal.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Pouring here to CT. Couldn't be the same storm though?

    Steve 

    Caledon, ON

     

  • Tjcoley said:

    @Cen-Tex, I have a 4 pounder sitting in the fridge for tomorrow.  What temp are you cooking at?  I was figuring to do it like I do pulled pork only taking it to 210 internal.

    Well I'm trying to cook around 275-300 but I can't get the temps up over 240 at the moment. Had a massive rainstorm that dropped the temps 20 degrees (ambient) and petty much stopped my egg temp from climbing for over an hour. I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.
    Keeping it Weird in the ATX
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  • Pouring here to CT. Couldn't be the same storm though?

    I'm no weather man, but I think this is a different system....
    Keeping it Weird in the ATX
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  • chuckie is all stalled out at 156. They are so cute when they are this small (3lbs)
    Keeping it Weird in the ATX
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  • man- I thought this was going to be an easy cook with little effort on my part. It poured rain......3 freaking times after I thought the weather had moved out. I couldn't get temps up, my thermos were acting up and then i ran out of lump and the fire dwindled. Had to finish in the oven. Still haven't had a bite but it's finally resting and the house smells like a bbq joint. Peace all- big bourbon being poured and Centex OUT
    Keeping it Weird in the ATX
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  • TjcoleyTjcoley Posts: 3,522
    And I was looking forward to following in your footsteps for this cook tomorrow. Hoping not to, but just saw the forecast and severe thunderstorms moving in tomorrow afternoon. Hopefully I'll finish before the weather.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tjcoley said:
    And I was looking forward to following in your footsteps for this cook tomorrow. Hoping not to, but just saw the forecast and severe thunderstorms moving in tomorrow afternoon. Hopefully I'll finish before the weather.

    Flavor was good but I would follow clay Q's recipe. It was pretty stringy and probably needed to be braised for hours like he does. If I'm going to spend 8 hrs cooking smething as he recommends, I'm not going to cook a chuckie. I would say...meh...not worth the effort. I would rather do a brisket flat or a small pork roast than this again
    Keeping it Weird in the ATX
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    1 Karubecue C60 (aka-"The Dishwasher")
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  • TjcoleyTjcoley Posts: 3,522
    Sorry it didn't work out.  I'm 6 hours in and just put it in the dutch oven  Loosely following Clay Q's recipe, but using beef broth to braise it in, and forgot the bacon strips until an hour ago.  Got it in the DO just as the rain started.  We shall see.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Sorry it didn't work out.  I'm 6 hours in and just put it in the dutch oven  Loosely following Clay Q's recipe, but using beef broth to braise it in, and forgot the bacon strips until an hour ago.  Got it in the DO just as the rain started.  We shall see.
    i think you'll be happier with that method
    Keeping it Weird in the ATX
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  • I braised off the shredded beef in bbq sauce for a few hours and it turned out really, really good. I think chuck just needs some type of braise to get it right. still very smoky and awesome drenched in the sauce. I used my coffee stout bbq sauce and i tbraised down really well.
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  • Stout cuts fat. It's really good for you
  • Stout cuts fat. It's really good for you

    yeah, but when you drink it by the gallon (that's almost 4 liters for you metric folks) the fat cutting properties are negated a bit
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  • No that is where you are wrong. The more the better. They give Guinness and Murphy's to people in hospital in the British Isles

    Steve 

    Caledon, ON

     

  • No that is where you are wrong. The more the better. They give Guinness and Murphy's to people in hospital in the British Isles

    Then I should feel much better than I do now.

    Keeping it Weird in the ATX
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    1 Karubecue C60 (aka-"The Dishwasher")
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  • I gotta say, the more this stuff braises down, the better it gets. My kids are wrecking this stuff and say it's awesome. I've had a few nibbles and it's really good. It's even held it's smoky flavour throughout the braise. I'll do it again for sure. Turned out pretty tasty after all said and done.
    Keeping it Weird in the ATX
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  • TjcoleyTjcoley Posts: 3,522
    edited September 2012
    +1 on the braise. I just used beef broth, let it go about 2 hours at 300 degrees. Skipped Clay Q's step 3 and after letting it rest went ahead and ate. It pulled well and tasted great.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • wow- just had a sammie. It was freaking awesome. For anyone who reads this, do the braise after the smoke (or just follow clay Q's recipe). This turned out really good
    Keeping it Weird in the ATX
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  • lakewadelakewade Posts: 381
    Great thread title.  Looks good and I have been wanting to try a chuck so thanks for the info.



    -----------
    I feel a whole lot more like I do now than I did when I got here.
  • lakewade said:
    Great thread title.  Looks good and I have been wanting to try a chuck so thanks for the info.



    kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no see
    Keeping it Weird in the ATX
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  • lakewadelakewade Posts: 381
    kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no see
    Yeah I made it back from Asia one more time.  I am in for beers, watermelon rum, you call it.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
  • DonWWDonWW Posts: 281
      I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.
    Just read through this thread.  Am I the only one unwilling to give Cen-Tex a bye on this.....?
    XL and Medium BGE.  Dallas, Texas.
  • DonWW said:
      I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.
    Just read through this thread.  Am I the only one unwilling to give Cen-Tex a bye on this.....?
    Oprah is an American Icon. If you don't love Oprah, You hate America. Move to France already

    :))


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • lakewade said:
    kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no see
    Yeah I made it back from Asia one more time.  I am in for beers, watermelon rum, you call it.
    I won't be calling watermelon rum.............


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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