Spicy Chucky

Mr B · June 12, 2010, 10:51:24 AM

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.

Put the Chucky in a Vac-Seal Bag and poured the sauce all over it. Vac Sealed.

Put in the fridge overnight and this is what I have this morning.

Put it in at 10:30 over Apple, Alder & Hickory. Just waiting for that 190* Will post finished product later.

DarqMan · June 12, 2010, 11:12:34 AM

Take that baby to 190 and pull it apart!! YUMMM!

ArnieM · 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.

classicrockgriller · June 12, 2010, 11:22:43 AM

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.

Mr B · June 12, 2010, 12:27:54 PM

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.

pensrock · June 12, 2010, 04:41:21 PM

Man I love chipotles! I bet that is going to come out great. :)

punchlock · June 12, 2010, 05:36:07 PM

Just out of curiosity, what is a Bone-In Chucky?

ArnieM · June 12, 2010, 07:56:08 PM

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.

Mr B · June 13, 2010, 05:18:31 PM

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.

Ready to eat!

KevinG · June 13, 2010, 08:43:50 PM

That looks very tasty Mr B.

classicrockgriller · June 13, 2010, 08:48:33 PM

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.

hal4uk · June 13, 2010, 08:56:27 PM

Nice pics! I want some of that!

classicrockgriller · June 13, 2010, 09:00:48 PM

Maybe sliding that over into a crock pot till the fall apart happens.

Hmmmmm.

OldHickory · June 13, 2010, 09:11:33 PM

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

ArnieM · June 14, 2010, 06:50:28 AM

Looks like it came out good Mr B. :D