My very first chuckie and more

Discussion in 'Beef' started by fire it up, Mar 31, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    So finally, FINALLY I have a chance to smoke again. It has been over 2 weeks now.
    So I am doing my first chuckie. Crossing my fingers on that.
    I also figured I would do 4 different fatties and some turkey legs.
    The fatties I will post in the fattie section after they are done.

    Here is my first chuckie...



    The seasonings I used...



    The rest of tonights smoke...



    Hope my chuckie turns out. Need to go back and check other posts on it, unless someone can tell me right quick what temp you bring it to before you wrap in foil, then what temp it goes to after that and how long to rest it in the cooler in towels, 1-2 hours for that I think I read.
    Anyways, time to go check on things.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Foil the chuckie at 170 take it to 195 for for slicing or 205 for pulling. I like to rest mine 30-45 minutes.

    The rest looks good too
     
  3. bigsteve

    bigsteve Master of the Pit

    I just did my first for pulling, and it came out great. I foiled it at 160* and put it back until 203* I let mine sit 75 min in the cooler.

    Not sure when to pull it for slicing.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks guys. I forgot to mention whether I was planning on slicing or pulling. I figure on pulling.
    Can always count on the members of this site to be helpful.
     
  5. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks wonderful!!! Keep us posted!
     
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    Nice an tight lookin rolled fatties there. Chuckies are so so good. The Fam and I like to make enchiladas, tacos, burrito's and even add it to chilli. You definately hit the ground running G L and enjoy [​IMG]
     
  7. fired up

    fired up Smoking Fanatic OTBS Member

    What is up with that bacon salt? There is no actual bacon in it right? Seems a little scary to me.
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    How did it all turn out?
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    So I fell asleep while the chuckie was coming up to temp. I wake up and remember. The internal temp said 189 but I don't know how high it actually got while I slept and dreamed of smoked foods not overcooked. I pulled it off and wrapped in foil and let rest for about 2 hours hoping I could at least save it somewhat. I sliced it and pulled it apart. I could tell it was going to be dry as soon as I sliced into it. Had to add more BBQ sauce to make up for the dryness.
    It was ok, not great. Had I kept an eye on it and done the thing right it would have been excellent.
    I'll definitely do another chuckie, and next time start it early in the day as opposed to later at night.

    Here are a few pics of the finished product. You can tell the meat is dry before being dressed.

    Spritzing...



    Pulled...



    Dressed...



    Fired Up, Bacon Salt is a new product that just recently came out. It is kosher, low sodium and vegetarian. It is supposed to taste just like bacon, it's close but not quite what I had hoped for. Good sprinkled on sandwiches and things like that. They say it is great on fries.
    There are 10-15 different kinds out there and I wanted to try the hickory smoked one but our local Acme only had Original Peppered and Natural.
     
  10. alx

    alx Master of the Pit OTBS Member

    Hey-looks like sauce brought it back.I left door open on my WSM and had a call on landline and temp on ribs spiked to 330 in 5 minutes this saturday-still edible.Thanks for q-view.Chuckies on my to-do list.
     
  11. scubadoo97

    scubadoo97 Smoking Fanatic

    looks great. I'm sure it tasted even better. I've done a couple of chucks and they have enough fat and connective tissue to stay juicy even if not foiled. Are those 4 fatties you have there. They look interesting. Tell us more about those.
     
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    Never mind on the fatties, I just saw your post on the fattie forum
     
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    Still looks great! Love the action shots of the spritzing and the rub being sprinkled. Nice qview.
     

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