Chucky-Q

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Chebby dude, Chebby

my boy is a seabee in the navy, stationed in iraq at the moment

looks like he gets to come home end of march, fingers crossed
 
hahaha, I bet its a toyota!
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whats that chuckie at Jr?
 
Capt'n.........is that a DOGGIE snow suit on that dog..........geez........poor puppy..........

d88de reaches for the number of the spca..........
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Hey Cap

It's at a scary 142*!

I say that because every hour the temp increase is smaller and smaller! I was hoping to have this for supper, but I may have to find some leftovers.
 
LOL......you are getting ready to enter, drum roll please, the "STALL ZONE".........i have had beef stall for anywhere from 1/2 hour to 3 hours.........whatever you do, DON"T screw around with the heat, by turning it up.........its just summin you have to wait out..............
 
Might need a snow suite, but he is a super hero!



To the bat cave!
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yep, do like he says, keep the heat the same 225-250 at the grate, not on the door therm, you do have temp at the grate right?
 
just went back and checked your set up, looks like ya got the double temp probe thing goin on. Just hang in there, gonna hafta give the wife a salad or snack to hold her over for 2-3 more hrs.
 
JR. how's it coming? I love doing chuck roast. They are so tastey, it's my favorite. Next to Prime Rib, but I can't afford that. Has it came out of the plaute(?) yet. PLEASE let us see it when it's done ok. My mouth is getting dry, I need some DROOL~!!
 
Hey fellas!

How's the saying go.."No news is good news!". Well, not in this case! I will check the temp in 10 minutes. Last hour it actually dropped 1*
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Be patient that happens but all will be fine. Oh yea it looks and sounds good so far.

The stall period is a killer on the mind for me!!!!!!!!!!! Ya know as small as mine is !!!!!!!!!
 
First, I want to thank everyone for the tips and assistance. Second, after 11 hours, it's finally done!!!! I'll have the pics and details tomorrow after I get this bad boy rested, cut/shredded and pics taken.

Thanks again all!!!

--Jr
 
Well, we're waiting. I want to hear what temp it was pulled at and IF it pulled easily. I have found several different cuts of Chucks with some pulling easily, so no so easy.
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Dang butchers call everything a chuck roast now adays. Lets see some q view.
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Ok fellas, here it is. My first chuck and it did ok. I learned a few things and I will try and pass along what I can. For those who have more experience please share. Bear with me:

Warmed up the GOSM to 220 and put the chuck on at 9am.



1st temp 930 meat 42* smoker 199* (not sure why so low)
2nd temp 1030 meat 67* smoker 232* outside 23*
3rd temp 1130 meat 92* smoker 237* outside 27*
4th temp 1230 meat 115* smoker 239* outside 29* mopped



5th temp 130 meat 127* smoker 228* outside 20* mopped
6th temp 230 meat 135* smoker 238* outside 30* mopped
7th temp 330 meat 140* smoker 235* outside 30* mopped
(added spaghetti squash and the last helping of wood)
8th temp 430 meat 142* smoker 220* outside 31* mopped
9th temp 530 meat 149* smoker 250* outside 26* mopped
10th temp 630 meat 148* smoker 220* outside 26* mopped
11th temp 730 meat 150* smoker 212* outside 26* mopped
12th temp 830 meat 156* smoker 245* outside 26* mopped

Pulled the chuck & squash off and threw chuck (literally) into the oven for 45 minutes. Pulled it out at 195*. I let is sit for only 30 minutes and sliced it up as it wouldn't pull. My initial impression was that it was chewy and hard to pull. Took a bunch into work today and it was amazing! I learned that I should start earlier in the morning and run the GOSM temp closer to 250. Also to let the meat rest for at least an hour. Well, here's a pic of the finished product and the squash! Thanks all --Jr.
 
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