First time doing a chuckie, could use some advice

Discussion in 'Beef' started by eichhoma, Sep 9, 2011.

  1. eichhoma

    eichhoma Fire Starter

    Any good threads out there on the basics for doing a chuckie?  Gonna do my first one this sunday.

    Have done lots of pork butts and Briskets...  time to try something new...

    Looking for the basics - temps, method, seasoning, etc....

    generally with my briskets I smoke them in a pan to about 160 then wrap in foil and take them to 195....

    Whats the best way to go with a chuckie?  Will it pull or slice like a brisket, or will it be a little pink in the inside??

    I have a 20" Horizon with lots of hickory and cherry....

    Looking for some guidance, thanks in advance!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The default method is smoke until 165, then foil & take it to 205 for pulling. Rest in foil for a couple of hours wrapped in towels in a dry cooler, then pull it.

    Save the juice in the foil & we like to mix it with BBQ sauce & put it on your sammie.

    There are a lot of chuckie threads, so use the search and you may find a way you like better.
     

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