Chuckie Smoke on IPT (Q-view)

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rc1991

Smoke Blower
Original poster
Mar 28, 2010
124
14
Pacific Northwest
So finally had a chance to smoke a chuckie today for dinner on the IPT pellet grill and was very impressed with the results. Rubbed with a combination of salt, pepper, rosemary, garlic powder, basil, thyme, and some  Northwoods seasoning from Penzy's Spices. Also injected with some worcestershire and A1. Managed to dial in the IPT to a grill temp on the smoke setting and then using the P settings to adjust.  Put the chuckie on at 11:30 this morning and had a stall around 142* internal for about 1 1/2 hours. After about 6 hours internal was 160* so I put in a pan with some beer and covered with foil. Then for the last hour or so set the temp to 225 and P3 which gave a grill temp of 305 or so. Internal temp climbed to 203 and I turned off the IPT and left the pan on the grill during the cooldown. Sliced and served - was very tender, moist, and very good!

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Nice smoke ring ya got there!  Well done -- so to speak. 
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I couldn't help but notice you grate; is that mesh galvanized?  If so, you might want to change that out.  Galvanized + heat + food = bad.
 
Nice smoke ring ya got there!  Well done -- so to speak. 
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I couldn't help but notice you grate; is that mesh galvanized?  If so, you might want to change that out.  Galvanized + heat + food = bad.
Thanks! The grates themselves are porcelanized but the chuckie was sitting on a frogmat (non-stick) that I had on top of the grate.
 
Thanks guys! Just had the leftovers tonight - was even better than the first round as I think the juices made it even more tender when re-heated. Definitely more of a smoke ring with the chuckie than with the ribs I did y'day (ribs were done with maple pellets and the chuckie with mesquite).
 
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