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First chuckie attempt.

Started by mewecht, June 25, 2017, 05:37:12 PM

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mewecht

June 25, 2017, 05:37:12 PM
This is my first chuck roast taco smoke. 3 1/2 hours in.




Always Learning.

MacEggs

#1
June 25, 2017, 05:52:12 PM

Keep us updated. 

Not exactly sure what a "taco smoke" is ?? ... Regardless, I look forward to the results.  :D :D
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mewecht

#2
June 25, 2017, 06:29:16 PM

Quote from: MacEggs on June 25, 2017, 05:52:12 PM

Keep us updated. 

Not exactly sure what a "taco smoke" is ?? ... Regardless, I look forward to the results.  :D :D

Let me clarify. I'm smoking this chuck roast for tacos. I'm several cocktails into the process, so I guess the voices in my head are talking all at once.


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Davescprktl

#3
June 25, 2017, 07:34:33 PM
@mewecht  The more voices in your head the bigger the party!
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mewecht

#4
June 25, 2017, 07:59:12 PM
Dave knows!


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mewecht

#5
June 25, 2017, 08:01:12 PM







MIGHTY tasty. I have some tweaking to do, but a great cook just the same.


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TCookHusker

#6
June 26, 2017, 05:11:29 AM
Wow! That looks awesome!


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Kneab

#7
June 26, 2017, 07:17:42 AM
That looks great.
I have a 3 pound chuck eye I want to cook that is maybe 2 1/2" thick.
How long did you cook yours for? At what temperature did you pull the meat off?
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mhiszem

#8
June 26, 2017, 07:58:28 AM
Yum!
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HoosierKettle

#9
June 26, 2017, 08:10:11 AM
That looks really good.


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Big Dawg

#10
June 26, 2017, 10:41:18 AM
One of the best parts, @mewecht, is getting to try again.  Nice looking tacos ! !





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Bertman

#11
June 26, 2017, 12:21:02 PM
Yum!  What was your seasoning? 


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mewecht

#12
June 26, 2017, 04:24:15 PM

Quote from: Kneab on June 26, 2017, 07:17:42 AM
That looks great.
I have a 3 pound chuck eye I want to cook that is maybe 2 1/2" thick.
How long did you cook yours for? At what temperature did you pull the meat off?

That's about how big this one was. I wrapped it at around 150 and put it back on for another hour. I think it was around 190 or 195 when I pulled it. I wanted to get the IT higher but it was getting late and we were STARVING. The flavor was killer, though.


Always Learning.

mewecht

#13
June 26, 2017, 04:26:41 PM

Quote from: Bertman on June 26, 2017, 12:21:02 PM
Yum!  What was your seasoning? 


Sent from my iPhone using Weber Kettle Club mobile app

I used a rub that I had leftover from my Memorial Day pork butts. I'm going to dial it back a bit next time. It has the whole spice rack in it. I want the beef to come through more.


Always Learning.
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