Pulled Chuckie Chicago Style

Phatchris

Did a couple Chuckies for the Pats game...Smoked at  250 till 160IT then  put them in a pan with beer, pepperoncinis, and Giardiniera at 350 till fork tender. Pulled and put back on egg for 30 minutes.Served on hard rolls with provolone.

GregW

I've never done Chuck roast on the egg. Do they have a roast taste/texture? with smoke?
It does look good......very good

Phatchris

Kinda like beefy pulled pork 
just make sure you take it to at least 205, so it's not tough.... When it probed like buttah and/or you can twist a fork in it with little resistance.

stlcharcoal

I need to make this again.....Giardiniera is the no doubt the most important ingredient.

The recipe I always used was "Clay's Pulled Beef" or something like that......it was on the BGE forum of yesteryear. 

GregW

I wonder if the meat cooked that way would work well in beef tamales.
It looks like it would if you added the correct spices and didn't use a lot of smoke..

YukonRon

Phatchris said:

Did a couple Chuckies for the Pats game...Smoked at  250 till 160IT then  put them in a pan with beer, pepperoncinis, and Giardiniera at 350 till fork tender. Pulled and put back on egg for 30 minutes.Served on hard rolls with provolone.

Did you use the entire contents of the jar of Giardiniera, brine and veggies?
I would like to try this. I love pot roast and pot roast sams.
Beautiful cook! 

Phatchris

YukonRon said:

Phatchris said:

Did a couple Chuckies for the Pats game...Smoked at  250 till 160IT then  put them in a pan with beer, pepperoncinis, and Giardiniera at 350 till fork tender. Pulled and put back on egg for 30 minutes.Served on hard rolls with provolone.

Did you use the entire contents of the jar of Giardiniera, brine and veggies?
I would like to try this. I love pot roast and pot roast sams.
Beautiful cook! 

I used one 12oz pale ale, I jar 8oz Giardiniera , and half an 8oz jar of pepperoncini....had 2  2.5lb chuckie's.

Used this technique https://eggheadforum.com/discussion/1151803/chuckies-2-ways-pics

YukonRon

Phatchris said:

YukonRon said:

Phatchris said:

Did a couple Chuckies for the Pats game...Smoked at  250 till 160IT then  put them in a pan with beer, pepperoncinis, and Giardiniera at 350 till fork tender. Pulled and put back on egg for 30 minutes.Served on hard rolls with provolone.

Did you use the entire contents of the jar of Giardiniera, brine and veggies?
I would like to try this. I love pot roast and pot roast sams.
Beautiful cook! 

I used one 12oz pale ale, I jar 8oz Giardiniera , and half an 8oz jar of pepperoncini....had 2  2.5lb chuckie's.

Used this technique https://eggheadforum.com/discussion/1151803/chuckies-2-ways-pics

Thank you very much. I would like to try this soon.

XC242

Holy beef, Batman,,, that looks good!!!

Phatchris

XC242 said:

Holy beef, Batman,,, that looks good!!!

Thanks... Really easy, good cook... I'm sure the variations on braising liquids are endless.

Roadpuke0

I must make this!!!!!!!!every time I see this cook it looks assume. Have not seen a bad make on this yet. 

byrne092

Man that looks good! I've done the pepper stout recipe, I think next time I'll go this route. Nice work. 

Phatchris

byrne092 said:

Man that looks good! I've done the pepper stout recipe, I think next time I'll go this route. Nice work. 

Thanks