6 pound chuckie

Discussion in 'Beef' started by jbills5, Sep 26, 2015.

  1. jbills5

    jbills5 Meat Mopper

    Smoked a chuck roast today on my WSM. Rubbed with SPOG, used hickory and cherry. Smoked until 165 then wrapped with worcestershire and cooked until probe tender, which was 208.

     
    waterinholebrew and floridasteve like this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh wow, that looks freakin awesome... Nice smoke ! Gotta have a good ol chucky now & then !
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Man that looks great!
     
  4. jbills5

    jbills5 Meat Mopper

    Thanks!! It was very good. Love how versatile they are. Can do beef and pepper/cheese sandwiches or go with a beef/bbq sauce sandwich.
     
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Nice.  That pulled chuckie looks great.

    Gary
     
  6. Thinking of doing one of these on my weber. Never done one before and I like the pulled aspect of it. How long did she take to get to the foil and how long in the foil until 208? Cheers.
     
  7. jbills5

    jbills5 Meat Mopper

    I hit a stall when the IT was about 158 so I think I wrapped after 4 or 5 hours. After that it only took a couple more hours and then I let it rest for a while. I think total cook time was about 8-9 hours as this was a huge chuck roast and hit a pretty long stall. The other times I have done them, they did not take nearly as long. 
     
  8. floridasteve

    floridasteve Smoking Fanatic

    Nice job! I always try to have some pulled pork or pulled beef in the refrigerator all the time for sandwiches and such :drool
     
    Last edited: Oct 7, 2015

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