Chuckie for the weekend

Discussion in 'Beef' started by ferg, Jan 5, 2012.

  1. Hi guys! I am pretty much a newb to this stuff so I need all the help I can get!

    We are firing up the smoker for a chuckie this weekend and I think I get the jist of what needs to be done.

    225F

    Foil @ 160-165

    Go to 190F for slicing

    Go to 205F for pulling

    Throw it in a cooler for 30-60 for resting

    What I want to know is, with a chuckie, do you use smoke the entire time or do you stop the smoke at some point like is done with some other cuts.

    Thanks for your help! I'll try to get some pics up!
     
  2. i got one marinating now for sat.     gonna take it to 205 for shredding  sandwiches   i usally smoke the first half cause i think by then it has absorbed its smoke    also i foil around then with some hot sauce for extra moisture   
     
  3. adiochiro3

    adiochiro3 OTBS Member

    I smoke 'em right up to the foiling, but it's all a matter of personal taste.  
     
  4. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    If it's not foiled, I'm smokin'...But I like it Smokey...JJ
     
  5. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

    Would you update your profile info to include your location, then head on over to roll call & introduce yourself, so we can all give you a SMF welcome. Thank-you.

    As for the chuckie I keep the smoke rolling the whole time, except when it's foiled. 
     
  6. scarbelly

    scarbelly OTBS Member

    I agree with the smoke to the foil - at that point you are not getting any smoke in the meat.  Do yourself a favor and add a pan of beef stock or some of Chef Jimmy's au jus under the chuckie.  It will be the best French Dip you ever had 
     
  7. Thanks guys! I'll smoke it up to foiling.

    It's in the fridge overnight covered in a rub of salt, pepper, garlic, and onion flakes.

    I plan on spritzing every hour or so with a mix of Worcestershire sauce and apple juice.

    Definitely gonna take some pics to share.

    Tim
     
  8. Took your advice with the Au jus. Got the smoker going now!

    Tim
     
  9. driedstick

    driedstick OTBS Member SMF Premier Member

    sounds good but where r the pics
     

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