2 butts, 2 chucks. abt's later today

[GratefulDave]

The other day at the Lodge we got some beef samples from a local rancher. Chef was cutting up the chuck and I implied that he could cut me a slab off'a that hunk and I'd smoke it. Then I said I'd smoke one for him too. So he hooked me up. And did he ever... The cattle are from the Nebraska sand hills near Valentine. Grass fed/raised and finished for 4 weeks on corn to give them some fat. All natural, no hormones or antibiotics. Killer stuff.

Heres the chuck roasts.


Since the smoker is hot, doing two butts as well. 'Butcher's Pride', commercial pork. It's all good.


Rubbeded.


Meat meets heat.


Will check in again later as things progress.

Thanks for checking it out.

Dave

[Richtee]

Those are some nice chucks! You are fortunate to have access to such fresh and quality meats for sure, Dave... I am a tad bit jealous :{)

[GratefulDave]

I'm not sure how far into this I am. I think the meat has been on for about four hrs. This fiasco started really early with a 230 am drive to the Nebraska Cty Walllyville for some necessities. I am a bit delirious at this point and I don't usually gauge time since "it's done when it's done". Just smokin cause I finally have the time. Haven't probed yet since it is nowhere near relevant.

This is where I am at so far. Not much of a 'spritzer' these days either, but they will get a bit of cherry/pomegranate in a bit.


Thanks again for checkin it out.

Dave

[GratefulDave]

Hickory is the smoke so far but I am about out of that so will be moving on to apple chips here in a few.

[ThunderDome]

Lookin good so far

[GratefulDave]

Those are some nice chucks! You are fortunate to have access to such fresh and quality meats for sure, Dave... I am a tad bit jealous :{)

You are right Rich. After being laid off from my last job and deciding to just go with what I know and love, I don't think I could have landed in a better place. It's really cool to have access to this quality of product and also to have a mentor who sees my passion and nurtures that. The possibilities are endless. The only barrier is the limits of my own imagination. Now if I could just get them to start paying me more.......... Oh well. Never been more content with my path.

Dave

[aczeller]

if you guys ever need a hand, let me know! lol

looks good buddy... never done a chuck roast before, but i might have to in the near future.

Later,
Andy

[Fire it up]

never done a chuck roast before, but i might have to in the near future

You don't know what you're missing

Love chuckies and everything looks great.
Wish I were smoking today

[GratefulDave]

Beef hit 170.


Now into roasting pans with carrots, crimini mushrooms (baby bellas), pearl onions, baby red potatoes and au jus to finish off. Covered w/ foil of course.


Thanks again.

Dave

[GratefulDave]

don't think I'm gonna get to the abt's after all. fell asleep earlier and kinda wrenched a few plans.

Dave

[Whisky Fish]

Looks great Dave. Know what ya mean about that damn sleep gettin in the way of things Don't forget the money shot

[aczeller]

Looks great dave! You should make that when you come up this weekend

Later,
Andy

[Richtee]

O M G! I just had dinner and I'm drooling over those roasts! !

[GratefulDave]

Don't you just love it when you eat and say to yourself 'I think this is the best smoked chuck I have ever done'?

MONEY SHOT! Knife was not even on the table. Fork tender to say the least.


Butts are looking soo good and going under the foil now. Loving the color of these bad boys.


I love this shit. Never did spritz anything. Added a bit of cherry/pomegranate to the butts at foil time. Otherwise, nothing but lump and hickory/apple.
Thanks for checking it out.

Dave

[Slanted88]

Man...You got it done up tasty! Fresh is right...nice that ya get it!