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Quote from: HighOnSmoke on September 27, 2017, 04:26:32 PMQuote from: ClimberDave on September 27, 2017, 03:05:47 PMQuote from: HighOnSmoke on September 27, 2017, 02:42:20 PMQuote from: ClimberDave on September 27, 2017, 12:22:39 PMLooks great!!I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry. Guess I have to give it another go.Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.I do dry brine, and salt them pretty generously typically, think the rub I used was Meatheads Big Bad Beef Rub so it was salt free.My next chuckie im gonna try to incorporate a bit of smoking then finishing off sous vide.Sous vide chuckies are great too! I also used Big Bad Beef Rub on this one. Sometimes it is just the cut of beef. Some will tenderize great and sometimes not so great. My go to finishing temp is 210, for either pulling or slicing. I have had to take them up to 216 just to get them to pull.Don't recall the temp I pulled it. Maybe a bit below what you stated, 203 or 205.I'm pretty new to smoking and haven't had great luck with beef so far. 1st brisket I made came out awesome.I think I got cocky, have done 2 or 3 since as well as a few chuckies, following the same procedure and temps and wrap them with some broth to finish, then let them rest 1-2+ hours (depending on size) and they just seem to come out dryish and disappointing. Everything else comes out great.
Quote from: ClimberDave on September 27, 2017, 03:05:47 PMQuote from: HighOnSmoke on September 27, 2017, 02:42:20 PMQuote from: ClimberDave on September 27, 2017, 12:22:39 PMLooks great!!I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry. Guess I have to give it another go.Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.I do dry brine, and salt them pretty generously typically, think the rub I used was Meatheads Big Bad Beef Rub so it was salt free.My next chuckie im gonna try to incorporate a bit of smoking then finishing off sous vide.Sous vide chuckies are great too! I also used Big Bad Beef Rub on this one. Sometimes it is just the cut of beef. Some will tenderize great and sometimes not so great. My go to finishing temp is 210, for either pulling or slicing. I have had to take them up to 216 just to get them to pull.
Quote from: HighOnSmoke on September 27, 2017, 02:42:20 PMQuote from: ClimberDave on September 27, 2017, 12:22:39 PMLooks great!!I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry. Guess I have to give it another go.Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.I do dry brine, and salt them pretty generously typically, think the rub I used was Meatheads Big Bad Beef Rub so it was salt free.My next chuckie im gonna try to incorporate a bit of smoking then finishing off sous vide.
Quote from: ClimberDave on September 27, 2017, 12:22:39 PMLooks great!!I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry. Guess I have to give it another go.Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.
Looks great!!I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry. Guess I have to give it another go.
Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.