1st Chuckie

Discussion in 'Beef' started by msujohn, Apr 2, 2010.

  1. msujohn

    msujohn Newbie

    This will be my first time smoking a chuckie and have a few questions. I've read alot about this already, but just want to make sure. I'm using an Electric MES.

    I plan on smoking 2 chuckies both are about 3.5 - 4 pounds each.

    - Should I try and keep my temp around 240 - 250?
    - How long will it take roughly, I know I should cook to internal temp, just want a rough idea?
    - I plan to foil after 160 and take it out after 200 - 205, is that correct?
    - Should I use a foil pan or just foil?
    - I plan to rub 24 hours prior with olive oil, salt, pepper, and garlic. Any other options I should consider?
    - Any reason I need to add anything when I foil? Juice, etc to keep it moist?
    - Is it better to use mesquite, pecan, or apple wood?
     
  2. pike

    pike Meat Mopper

    what they call a chucky i call an arm roast and if been smoking these forever, but ill smoke it till med to rare and eat it like a steak, but others here do theres differently and in some interesting ways. so it comes down to what you want to do with the finished product.

    for a first time you might want to do a basic smoke and go from there building up on that as to what you like and want later on for the next time you smoke one of these cuts of meat.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    ok so you have a few questions so thats what we are here for.
    Should I try and keep my temp around 240 - 250?
    Yes you should
    How long will it take roughly, I know I should cook to internal temp, just want a rough idea?
    You should plan about 1.5 hours per pound 5-6 hours
    - I plan to foil after 160 and take it out after 200 - 205, is that correct?
    Yes that is correct
    - Should I use a foil pan or just foil?
    I don't but alot of folks here do. My thought is try it with then without and see for yourself. It really a personal thing.
    - I plan to rub 24 hours prior with olive oil, salt, pepper, and garlic. Any other options I should consider?
    Rubs are a dime a dozen I would try Jeff's from here it's that good.
    - Any reason I need to add anything when I foil? Juice, etc to keep it moist?
    I just add some of the spirtzing liquid in with the foil
    - Is it better to use mesquite, pecan, or apple wood?
    Again it's a personal thing but I use apple alot but then I use alot of differant wood for differant things too.
    I hope this has helped you with your smoke so if you have anymore questions just post them here and someone will answer it for you. Oh yea don't forget the Qview. That important around here.
     
  4. caveman

    caveman Master of the Pit SMF Premier Member

    I have not done a chuck yet but when I do, I plan on following the instructions mballi3011 just gave you & plan on posting a lot of qview to go with it.
     
  5. msujohn

    msujohn Newbie

    Well I smoked my 1st chuckie like described below, but was a little disappointed. The meat came out a little tougher than I would have thought? I cooked at temp of 240, foiled once meat reached 160 and took out after it reached 205. What else can/should I do next time to make it a little more tender. I cooked 2 of them (1 was a 4 pounder and the second was a 3 pounder). The 4 pounder took about 7 hours and the 3 pounder took about 5 1/2.
     
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Perhaps temps of 225 would be a little more to your liking. The "Low & Slow" method helps to get that meat real tender like. You should check out some of the posts of "Forluvofsmoke". His smokes are epic saga's that his grandchildren will talk about in the future. But really, if it was tough, the only things I can consider, & mind you, I have not done a chuck yet, are these thoughts:

    1) Smoking at a lower temp so as to not rush the heat vs. meat reaction time. Just make sure your meat is through the danger zone of 40 to 140 degrees within the 4 hour mark.

    2) Making sure I have a good selection of meat. (I patronize a butcher shop I found about 20 miles or so from me & mostly get choice when I can afford it.

    3) Allowing plenty of time for the meat to smoke / cook. Different smokers cook differently & pushing or rushing the process takes away from the fun of bending the elbow for a couple of cold ones.

    5) Taking mental or written notes on particular area's of issue's or trouble or what actually worked that you want to keep in mind for the next smoke.

    6) Most importantly: Taking pics for Posting the qview.

    I hope your chuck's turn out better for your next smoke. Keep your head up & don't give up but smoke on!! They only get better. Good luck!!
     
  7. msujohn

    msujohn Newbie

    Thanks for the advice. I was just thinking that I could pull the meat like I do with my Pork Butt's. It wasn't anything close to that - more of a steak feel. It was still good.

    I'll try and reduce the temp next time and probably look a little closer at the quality of meat that I buy.
     
  8. For me on a MES I don't think I could keep it at 240. 225 seems to work pretty good.
    Jack
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Seems like really short cook times. I once cooked a 4 pound chuckie that took about 11 hours. Are you sure your thermos are accurate? Besides temp, you will want to go by feel - when you slide your probe in it should not give any resiatance. Then wrap it in foil, towels and into a dry cooler for a few hours.
     
  10. msujohn

    msujohn Newbie

    I've tested my probes and they do seem accurate. I was thinking that it should be about 1.5 hrs per pound (or something close) and it was pretty close for me. I would think that 11 hours for a 4 pounder would be way to long. But, maybe when I reduce the temp it would be closer to yours.
     

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