Smoked a Chuckie Today (W/Q-View)

Discussion in 'Beef' started by douge, Apr 22, 2010.

  1. douge

    douge Smoke Blower

    Here it is right before I put it on the smoker. I rubbed it with an improvised version of Jeff's rub since I didn't have all the ingredients on hand for his recipe and didn't have time to go get them.



    Let the hickory smoke roll.


    Here's how it looked right before I put it in foil (I foiled it at 165 degrees and pulled it at 200).


    The finished product was served with baked potatoes and broccoli.


    I would have thought it would be falling apart as long as I left it on but it was still firm enough to slice. No matter, it was very moist and flavorful and made for a great meal.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke there.
     
  3. If you want to pull a chuckie, the key is to let it rest in foil for a while. I usually start foiling at 160-165 as you did, but then I let it go until 205. Once there, I'll pull it off the smoker but keep it wrapped in foil... just wrap in towels and put in a cooler (or if you don't need your microwave for a little bit, just stick the foiled chuckie in the microwave). Let it rest for at least an hour or two and you will have very moist, pullable beef. Once I pick out the fat and have it all pulled, I'll warm up the leftover juice in the foil and pour it over the meat a few minutes before serving... absolutely wonderful, chucks are one of my faves.
     
  4. douge

    douge Smoke Blower

    I'll try leaving my next one on the smoker a bit longer and also letting it rest longer. I only had time to let this one rest for 45 min. I would have preferred it pulled but it was mighty tasty sliced up too.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    As long as your taste buds enjoyed the final product, that's what counts. Thanks for the pics!
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Good looking chuckie. Might want to calibrate your therms also, they can go off quite often, doesnt hurt to have half a dozen either. [​IMG]
     
  8. caveman

    caveman Master of the Pit SMF Premier Member

    Yes. At least one for the product & one for the smoke temp at grate level, if you like.
     
  9. douge

    douge Smoke Blower

    My instant read is pretty accurate but I agree ......... I need more thermometers. I really need a Maverick ET-73 but things like riding mowers breaking down and stuff like that seem to be absorbing the cash I had planned to use for that. Oh well, I'll get one next month maybe.

    In the mean time, I'll just keep bumping along with what I have ........ haven't had any complaints from those that eat my cooking so it's all good.
     
  10. pike

    pike Meat Mopper

    WOW zeries
     
  11. wingrider1

    wingrider1 Smoke Blower

    Nice job on the chuckie...
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that looks awesome to me here. I like the sliced shot myself.
     
  13. douge

    douge Smoke Blower

    Good teachers around here there are. Jeff's rub recipe (even if I left out a couple things I didn't have on hand) didn't hurt things either.
     

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