chuckie question

Discussion in 'Beef' started by acd4476, Mar 16, 2011.

  1. acd4476

    acd4476 Fire Starter

    going to try a chuck roast this friday for the ncaa tourney as im having some buddies over and nothing better than some good beef and beer.  i already plan t smoke between 225 and 250, wrap at 165 and take to 205-210 for pulling . however, i have read that some individuals put a foil pan underneath to catch the dripings.  im using an MES and wonder if this wil affect my smoking temps and what everyone elses thoughts were. thanks!
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    acd-if you have the room to place a foil pan under the chuckie-go for it. Make sure that your pan is large enough to catch the drippings but still small enought to allow the smoke get to the meat.  Hopefully a long time MES user will hop on here and let you know what/how they do it.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I usually put an aluminum drip pan on the bottom grate with beef broth, onions, & garlic cloves in it. You can also add a little worsey to it. Put the chuckie on the second or third grate. When you foil it use some of the drippings in the foil for moisture.
  4. I like to do what Al does, too, and those drippings and resulting foil-time "elixer" becomes
     the base for a sauce, like gravy! The best pot roast you'll never cook in a pot!

    Unfortunately, I don't own an MES smoker, but a WSMC, so the dynamics may be a bit different.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    The drippings are awesome. Save them if you can.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    My SmokinTex is very similar to an MES and I also do what Al does with my chuckies. After the smoke, I take out the onions and put them into a frying pan and carmelize them. I add a little Johnnies Au Jus to the broth and it makes an awesome dip for the sammies.  Good luck and have fun 
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Lots of good advice above. My first chuckie I followed Bearcarvers tutorial and it came out great. Suggest you read it for some spot on advice....Good luck, have fun and let the good times roll
  8. arnie

    arnie Smoking Fanatic

    The only thing I do different that the advice above is I quick chill it to skim the fat.

    Then I add a little AJ and/or low sodium beef broth before I add it back or use it for Au Jus or gravy.  

    Sometimes, if I have plenty leftover, I freeze it in ice cube trays.

    3 or 4 cubes in baked beans adds a great flavor
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    I pretty much do the same as described above except when I foil I add cherry juice, it really seems to give the meat some great flavor... I also smoke with cherry wood....  [​IMG]      Don't forget to post pics of the smoke.....

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