Slow Smoked Chuckie

 Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smokingSlow Smoked Chuckie

Our Slow Smoked Chuckie was truly the best chuck roast we’ve ever done. It was tender and juicy and full of beef flavor after being injected with Butcher BBQ Prime Injection mixed with beef stock and frequently mopped with Ken’s special mop sauce.

We gave a Kiss of Coffee with GMG’s Amazing Tube and our mop sauce. An 18 hour smoke gave it a nice bark and smoke ring. Off the Hook!!!

See Video: https://datenightdoins.com/video-slow-smoked-chuckie/

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 18 hours at 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory & Pecan

Ingredients: Slow Smoked Chuckie

Ingredients: Mop Sauce

Link for my Smoky Chipotle Garlic Sauce:
https://datenightdoins.com/smoky-chipotle-garlic-sauce/

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

Our Ingredients

Cooking Directions: Slow Smoked Chuckie

Mix the Butcher’s BBQ Prime Injection and inject as much as your roast will hold. Adds tons of flavors and helps keep it from drying out. Do a heavy coat with your Swimmin in Smoke Hot Booty Shake and put in the refrigerator overnight to get all happy.

This was an 18 hour long, low smoke at 225 degrees (107c). Like a pot roast there is no rare, just tender beef packed with the big beef flavor and kissed with hickory, pecan and coffee smoke. Really a nice beefy treat!

Mop it every hour or so until the meat reaches an internal temperature around 195 to 205 degrees (90c to 97c) pull it off, cover it and let it rest before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

Inject All Your Roast Will Hold

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Do a Nice Rub

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Ready for the Grill

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

In The Smoke

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Love Our Mavericks

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Kiss of Coffee Smoke

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

Coming Along Nicely

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Mop, Mop, Mop

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

 Time to Bring it In

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

Slow Smoked Chuckie, wood pellet, grill, recipr, BBQ, Smoker, ken patti BBQ, pellet smoking

Let’s Eat!!!

Slow Smoked Chuckie
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
Meat Rake
(360)-524-2087
Email: meatrakes@hotmail.com
http://meatrake.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Butcher BBQ
http://www.butcherbbq.com/
Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/
Our Cutlery Provided By:

https://datenightdoins.com

 

Slow Smoked Chuckie
 
Prep time
Cook time
Total time
 
Our Slow Smoked Chuckie was truly the best chuck roast we’ve ever done. It was tender and juicy and full of beef flavor after being injected with Butcher BBQ Prime Injection mixed with beef stock and frequently mopped with Ken’s special mop sauce. We gave a “Kiss of Coffee” with GMG’s Amazing Tube and our mop sauce. An 18 hour smoke gave it a nice bark and smoke ring. Off the Hook!!!
Author:
Recipe type: Beef
Cuisine: American BBQ
Ingredients
  • Ingredients: Slow Smoked Chuckie
  • 8lb. Chuck roast
  • ½ cup Butcher’s BBQ Prime Injection
  • 2 cups beef stock
  • Swimmin in Smoke Hot Booty Shake, to taste
  • Ingredients: Mop Sauce
  • 2 cups Country Bob’s BBQ Sauce
  • 2 cups strong brewed coffee
  • 2 Tablespoons Ken’s Smoky Chipotle Garlic Sauce
  • Link for my Smoky Chipotle Garlic Sauce:
  • https://datenightdoins.com/smoky-chipotle-garlic-sauce/
Instructions
  1. Mix the Butcher’s BBQ Prime Injection and inject as much as your roast will hold. Adds tons of flavors and helps keep it from drying out. Do a heavy coat with your Swimmin in Smoke Hot Booty Shake and put in the refrigerator overnight to get all happy.
  2. This was an 18 hour long, low smoke at 225 degrees (107c). Like a pot roast there is no rare, just tender beef packed with the big beef flavor and kissed with hickory, pecan and coffee smoke. Really a nice beefy treat!
  3. Mop it every hour or so until the meat reaches an internal temperature around 195 to 205 degrees (90c to 97c) pull it off, cover it and let it rest before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

 

 

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