First Chuck Smoke

Discussion in 'Beef' started by donttread, Sep 7, 2013.

  1. donttread

    donttread Fire Starter


    Here's a picture of the goods at 154, we are officially stalled out.

    My plan is to take it to 165 and foil it. Then put it back on until 205. I would like to shred about two thirds of it and slice the rest for sammiches. The foil back is going to contain peach whiskey, worsch sauce, and beef broth.

    Thursday evening I injected it with worsch, dales, soy sauce, beef broth and granulated garlic. The rub is Montreal, garlic powder, and sea salt. I put a smoke mixture of apple and hickory on for the first 2hrs. Updated pics to come.
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
  3. donttread

    donttread Fire Starter

    Still stalled, my IT dropped from 155 to 153. Is this normal?
  4. donttread

    donttread Fire Starter

    Panic over...we are out of the stall.
  5. flash

    flash Smoking Guru OTBS Member

    Take it to 210º
    Do you know what type of Chuck it is?
  6. donttread

    donttread Fire Starter

    All the butcher told me was that its a boneless chuck roast.
  7. donttread

    donttread Fire Starter

    Pulled it off at 205 IT. Pulled apart like butter. Shredded it and put it on soft tortillas with avocado cream spread along with a batch of cooler corn.
  8. donttread

    donttread Fire Starter

    Cook time was 11.5hrs at 240
  9. That looks great!
  10. flash

    flash Smoking Guru OTBS Member

    That's a pretty long time, but a pretty thick chuck too. We like to use the shredded chuck, mixed with some rice and beans and put in stuffed peppers which we then smoke. Excellent.
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...very tasty looking chucky!  Nicely done!

  12. thrifty token

    thrifty token Smoke Blower

    That looks so good I need to try it!!  [​IMG]
  13. mcdreven

    mcdreven Newbie

    Man that looks good! I gotta try that!
  14. That looks great! Made some enchiladas out of the last one. What kind of smoker are you using?

  15. Looks great!!!!!!!!! Put my first Chucky on this morning.  Worchestershire, Montreal, ALOT of fresh cracked Black Pepper, went into a stall at 156 and just came out of it 3  hours later. Going to wrap  him up in foil and put him back in my COS till he's nice and tender between 195 and 205. Here he is pre bbq done smoking and pulled

    Last edited: Sep 15, 2013
  16. donttread

    donttread Fire Starter

    Thanks all. What did you do to it to get it so dark?
  17. nothing special just what I said above it took 14 1/2 hours. I think it might be that I smoke on an Offset smoker and you use an electric
  18. donttread

    donttread Fire Starter

    I use propane
  19. flash

    flash Smoking Guru OTBS Member

    Could be the rub used ?? That is a long time for a chuck, but I bet it was good.
  20. was a 10 lb chuck

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