Little Help with a Chuck Please.

Discussion in 'General Discussion' started by paul6, Aug 29, 2015.

  1. paul6

    paul6 Meat Mopper SMF Premier Member

    Home alone for the weekend and as you know when the Wife is away time for Hubby to play ! So today I am smoking some Jerky , but tomorrow I am smoking a Chuck. Now I do a nice Brisket but for some reason the 2 times I have tried Chucks they have turned out dry and tough. currently the chuck is sitting in the fridge covered with rub , should I inject before smoking or what ????
     
  2. stickyfingers

    stickyfingers Smoking Fanatic

    Smoke until IT of about 205, then wrap.
     
    Last edited: Aug 29, 2015
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Paul,

    You can smoke it open till it reaches 160 then pan it and add 1 can of dr pepper. Foil the pan and finish at 200 to 205. ... should be good and moist
    I prefer inject for flavor. Salt and black pepper for rub

    Joe
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Like any active Beef muscle, Brisket, Ribs, Heart, Tongue, Etc...Chuck has a lot of connective tissue that needs time to convert to gelatin, making the meat moist and tender. Given the time it should not be dry. Of course, thicker pieces stay more moist than thin cuts, so if it small, <2", I would suggest smoking a few hours and finishing in foil with a flavorful liquid. Those I have done are around 5 Lb and 4" thick, at 225-250°. They were great...JJ
     
    Last edited: Aug 29, 2015
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    All good advice above but I have had some that had to go even higher IT in order to pull. Done when it's done kind of thing.
     
    Last edited: Aug 29, 2015
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    My bad.... forgot to say 200 to 205 is for slicing
     
  7. paul6

    paul6 Meat Mopper SMF Premier Member

    Appreciate all the good advice , Thanks .
     
  8. hendosmoke

    hendosmoke Newbie

    A friend of mine did one and he injected it with beef broth at 165 IT, wrapped it in foil and got it up to 200 to 210. Then he wrapped it in a towel and put it in a cooler for 1.5 to 2 hours like a brisket and he said it basically fell apart when done.
     
  9. paul6

    paul6 Meat Mopper SMF Premier Member

    I used my secret Brisket injection Beer and BBQ sauce .
     
  10. paul6

    paul6 Meat Mopper SMF Premier Member

    Nice Call on the Dr.  Pepper Turned out Great Thanks for all the good advice , I Finally Smoked a Decent Chuck!!!
     

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