I went and grabbed a 5lb Bone-In Chucky form Safeway last night (on sale $1.89 lb).
In the Food Processor went 1 can of Chipolte Peppers w/ Adobe Sauce. 1/2 Cup of Dark Brown Sugar and 1-2 Tsp Salt & Pepper.
(http://im1.shutterfly.com/media/47a0d833b3127ccefa0db57d1f9200000030O01AaM2TVm1ZsQe3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/)
Put the Chucky in a Vac-Seal Bag and poured the sauce all over it. Vac Sealed.
(http://im1.shutterfly.com/media/47a0d833b3127ccefa0dfdf51f3e00000050O01AaM2TVm1ZsQe3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/)
Put in the fridge overnight and this is what I have this morning.
(http://im1.shutterfly.com/media/47a0d833b3127ccefa0d28badeb300000030O01AaM2TVm1ZsQe3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/)
Put it in at 10:30 over Apple, Alder & Hickory. Just waiting for that 190* Will post finished product later.
Take that baby to 190 and pull it apart!! YUMMM!
"1 can of Chipolte Peppers w/ Adobe Sauce"
Sounds like it's gonna be on the 'warm' side. :D
I've done chuck roast before and it turned out very well. If you treat it like brisket, 190-195 should do it.
Man-O-Man!
Maybe you should have waited till the 4th of July for the Rockets red glare.
Can't wait to hear the results .... I like it.
Quote from: ArnieM on June 12, 2010, 11:19:05 AM
"1 can of Chipolte Peppers w/ Adobe Sauce"
Sounds like it's gonna be on the 'warm' side. :D
I've done chuck roast before and it turned out very well. If you treat it like brisket, 190-195 should do it.
LOL, sorry no clay going in my sauce (Adobe) just Adobo.
Man I love chipotles! I bet that is going to come out great. :)
Just out of curiosity, what is a Bone-In Chucky?
Quote from: punchlock on June 12, 2010, 05:36:07 PM
Just out of curiosity, what is a Bone-In Chucky?
The bone-in part is pretty obvious. Other than that it's called a chuck or blade roast.
I believe it comes from the upper part of the front leg. I'm sure someone will correct me if I'm wrong.
Came out very good. Instead of shredding (lot of meat) I just chopped. The meat was nice and spicy. We had it on Tostada style tortillas. Cooled down with some fresh Pico de Gallo salsa I made, lettuce, sour cream, avocado, Jack and Cheddar.
The family loved it. We had it again for lunch today and there's still enough for 3-4 more tacos/tostadas.
I kept it moist in the smoker by spritzing once & a while w/ apple cider vinagar.
Ready to come out.
(http://im1.shutterfly.com/media/47a0d832b3127ccefa0f949286e900000030O01AaM2TVm1ZsQe3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/)
Ready to eat!
(http://im1.shutterfly.com/media/47a0d832b3127ccefa0edab7a6a700000030O01AaM2TVm1ZsQe3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/)
That looks very tasty Mr B.
I may just have to do one of these.
You really have my intrest level up on this one.
It looks and sounds pretty dang good.
Thanks for the post.
Nice pics! I want some of that!
Maybe sliding that over into a crock pot till the fall apart happens.
Hmmmmm.
Good work Mr B on what I have always considered a tough piece of meat and usually use it in pot roasts. Now you have given me some new ideas. Thanks
Looks like it came out good Mr B. :D
I may tend to agree w/ you on that thought. I was hoping it would fall apart, pork shoulder style but it didnt really. Certain parts did but not all. However, like a brisket, it worked great for slicing or chopping/dicing. The meat stayed very tender and juicy. Great flavor and heat.
Thanks for your comments. On to the next project. ;)
oh ya, I also forgot to mention, I wrapped in foil, towel and put in a cooler for an hour after taking out of the Bradley.