Smoking my 1st Chuck w/ Qview

Discussion in 'Beef' started by jeremymillrood, May 30, 2010.

  1. jeremymillrood

    jeremymillrood Smoke Blower

    Two firsts for me this weekend, first time using the new smoker and my first time doing a chuck.  Picked up a nice 7 lb chuck yesterday, hit it with some mustard and just a basic butt rub..Started the fire around 8:30 this morning hoping to be ready for dinner around 5:30 or 6, plan is to bring it to 165 internal, double foil and spritz down, then bring it to 205 -210, pull and rest and hr or so before dinner..

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    Into the smoker, I wound up drilling a hole on the side to get my temp probe through..

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    Smoke from the stack looks to be about the right color..

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    Now the wait..
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Things are looking good so far.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Everything looks great so far and I like your smoker. Now what part of Jax I'm n the northside here and there's a couple of folks on the southside too. We are getting quite a few from jax now.
     
  4. flash

    flash Smoking Guru OTBS Member

    Looks good to me too. Do a little spritzing as it smokes too. Make sure you reserve those juices in your foil to pour over the meat after you pull it. [​IMG]
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks like a great start and some nice TBS
     
  6. That looks like a real good start...Love the TBS!!
     
  7. jeremymillrood

    jeremymillrood Smoke Blower

    Thanks guys..I've been hitting it with a mixture of apple juice an oj just about every hour or so.  I'm really impressed with this smoker , I've been able to keep the temp right between 220 and 250 consitently and I love being able to smoke with real wood. I'm using oak for this smoke

    I can't believe how quickly it hit 170, that was about 15 minutes ago, the meat never seemed to stall out like it did with my other smoker..anyway,  I pulled hit it with some more spritz and double foiled..back in until it hits 205.  Here is what it looked like before I foiled it.  Look at that fat dripping off, that's going to make a great finishing sauce.

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    Mballi, I'm in Mandarin by San Jose and Loretto.
     
  8. jeremymillrood

    jeremymillrood Smoke Blower

    180
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Planning on something being done on time, in a new smoker, with unfamiliar meat.... Bold move

    The butt looks great so far
     
  10. flash

    flash Smoking Guru OTBS Member

    Do you know what type of chuck you are smoking?
     
  11. jeremymillrood

    jeremymillrood Smoke Blower

    No I don't..I just asked for a chuck roast at the local butcher and this is what I got.
     
  12. jeremymillrood

    jeremymillrood Smoke Blower

    Out of all of the threads I've read about smoking chucks on this site, the method I'm using seemed to get the most consistent results..can't beat past performance..guess I'll find out once I pull it out of the cooler..
     
    Last edited: May 30, 2010
  13. jeremymillrood

    jeremymillrood Smoke Blower

    Chuck came out pretty good, it seemed just a little dry to me but no one complained...  I'm wondering if maybe I should have foiled at 160.  Anyway, it pulled apart really easily and I took the pieces along with the drippings and put it in the oven for about 20 minutes..Everyone enjoyed it..I'll definitely be doing another one of these.
     
    Last edited: Jun 3, 2010

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