My first Chuckie with questions

Discussion in 'Beef' started by dropastone, Sep 6, 2009.

  1. dropastone

    dropastone Fire Starter

    OK so I been reading a lot about chuckie's on SMF. So yesterday afternoon I did one, about a 3 1/2 pounder. I coated with evo and put this Canadian steak seasoning I found at GFS (Gorden Food Supply) all over it. I put it on about 12:30 in the afternoon. Along with with some country style ribs with Caribbean Jerk seasoning. The CSR's finished way before the Chuckie. I pulled them at about 5:30 and killed'em about a half hour later while watching the Notre Dame Game.

    The chuckie came off at 8:30. Needless to say it is football season and I was doing some drinking and by the time the chuckie was done I was done as well. So I wrapped the chuckie in some foil and a towel and hit the couch. I didn't wake up until 3:00 am the next morning and just put the chuckie in the fridge and went to bed.

    I pulled it back out of the fridge this morning to let it get back to room temperature. How should I warm it up before eating. Should I leave it in the foil and warm it in the oven. Or should I try to pull it then warm it in the oven or microwave?

    I'm looking for some suggestions.

    Sorry there is no Qview I was to preoccupied with football. Tis the season.

    By the way GO IRISH. They looked great against Nevada for the opening game of the season. The true test will be against Michigan ST in a cpl weeks. If they perform as well as they did against Nevada we could be looking at a real good season this year. Then all we'll have to do is get by USC. Then it's the National Championship.

    LOL I know I'm getting a little bit ahead of myself. I'm just so excited they came out looking so good.

  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I would leave it in the foil and throw it in the oven...
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I doubt it cooked long enough to pull. Only way to tell is to make sure you have a little liquid on it, put it in the oven at about 250 and after it has warmed up check it. If it isn't as tender as you want it... leave it in until it is. I'd say 8 hours probably put it in a slicin mood. Probably have to cook it a little longer to get it to pull. They are good either way.... on second thought... here is what I'd do.......

    Put that bad boy in a pan... cut up some potato, carrots, cabbage, and onions... put them in the pan with some beef broth and set her on 250 for about 4 hours. Make sure and put a lid on the pan... or better yet... use an aluminum foil pan and put foil tight on top. Yep..... that's what I'd do.
  4. dropastone

    dropastone Fire Starter

    It's still sitting on the counter I haven't touched it yet. I didn't mention before that it was on the smoker for 8 hrs. It hit 203* before I pulled it off. Now in my mind it should pull easily or is there something that I'm not aware of?
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    If you hit 203 then it's going to pull. Mine usually take almost as long as a butt to hit that temp. I wouldn't put it in the micro. If your askin how to warm it up before eating.... oven or crockpot. Just remember your heating it up.... not cooking it. Oven at 200.... crockpot on med with a lid. If you do use a microwave... use the defrost setting or turn the power level way down low so you don't cook it. I thought you weren't sure if it was done enough to pull. Didn't know you had reached that temp.
  6. dropastone

    dropastone Fire Starter

    yeah it's all good, I'm getting ready to go to Lowes and hit that kingsford sale I'm gonna buy two bags and I'm gonna get a friend to get 2 bags for a total of 8 bags. Got to get it while the getting hot. I probably go through 2 bags a week around here.

    When I get back I'll through it in the oven with a little beef broth in the foil. I let you all know how it turned out I might even throw in a pic or two if it's Qview worthy.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Warm it it slowly and pull away my friend.
  8. dropastone

    dropastone Fire Starter


    I'm gonna have to wait for tomorrow to give the final verdict on the chuckie. I just got back from shopping and picked up 12 bags of kingsford, great deal by the way. While we were out we came across this new Greek restaurant and had to give it a try. If you've ever been to a Greek restaurant they have huge portions and I'm stuffed.

    Qveiw and results tomorrow. I'm gonna hit the couch and watch football
  9. fire it up

    fire it up Smoking Guru OTBS Member

    I wish we had a Greek restaurant around here, was first introduced to one in NC and man was it ever good, so I completely understand.
  10. dropastone

    dropastone Fire Starter


    Well I don't think my first chuckie went so well. It tasted good but was kinda dry and a little tough. I'm guessing that I didn't get the proper cut of meat with enough fat content?

    I'm getting ready to snip some green beans and I think I'm gonna add it to that along with some potato's and bacon.

    It definitely didn't pull like a Butt. Oh well I give it another try with a different cut of meat next time. I'll just make sure that there is a lot of fat. I learn by mistakes and this was defiantly a mistake.

    Here is some Qview anyway.


    This was after I reheated in the oven @ 250* for an hour or so. I put a little apple juice in the foil because that is all I had.


    And here it is pulled.

    Also I can't remember for the life of me what it said on the package as to what kind of meat it was. I guess you'll get that when your my age.

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