Dr. Trout Bum
is one Smokin' Farker
I mentioned in another thread I was in process on a chuckie, so here’s were I am.
The plan:
Dry brine with Oakridge Black Ops for 24 hours - done (sorry, no pic)
Sous Vide at 155F for 24 hours - done
Chill for 3 hours - done
Smoke for 4-5 hours - in process
Rest for 1-2 hours - TBD
Here’s the chuckie after I pulled it out of the bag
I hit it up with another application of Black Ops and put it on my PitBoss Vertical at 150F. I’ll bump it to about 300F for the last hour or so. Here’s a shot about 45 minutes in…
I have a friend who is putting his boxer, Buster, down tomorrow due to cancer. Buster gets a chunk of this chuckie and I’m making him some special gravy from the juice from the SV bag….hope he enjoys his final meal before crossing the rainbow bridge….
Edit: forgot to add that I’m using Lumberjack Char Hickory pellets.
The plan:
Dry brine with Oakridge Black Ops for 24 hours - done (sorry, no pic)
Sous Vide at 155F for 24 hours - done
Chill for 3 hours - done
Smoke for 4-5 hours - in process
Rest for 1-2 hours - TBD
Here’s the chuckie after I pulled it out of the bag
I hit it up with another application of Black Ops and put it on my PitBoss Vertical at 150F. I’ll bump it to about 300F for the last hour or so. Here’s a shot about 45 minutes in…
I have a friend who is putting his boxer, Buster, down tomorrow due to cancer. Buster gets a chunk of this chuckie and I’m making him some special gravy from the juice from the SV bag….hope he enjoys his final meal before crossing the rainbow bridge….
Edit: forgot to add that I’m using Lumberjack Char Hickory pellets.
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