Spur of the moment Chuckie with Qview

Discussion in 'Beef' started by oklahomajoe, Apr 15, 2010.

  1. oklahomajoe

    oklahomajoe Fire Starter

    Decided an hour ago to go head and smoke a chuckie, a few hens and some chicken thighs. Got the chuckie injected, rubbed, and bringin the temps up to 250 as we speak. Gonna smoke it and slice it as u would a brisket.
    Any tips appreciated. If you'll save me the time from searching, I have a few questions:
    When should I put the hens and thighs in?
    Does my 250 temp sound good for chuckie and hens?
    What temp should I bring the hens to to call em good?
    I only have one food probe on my E73; Do I just move it back and forth to check between the hens and the chuckie, and is that safe to do?
    Oklahoma Joe
  2. oklahomajoe

    oklahomajoe Fire Starter

    Its comin along. Just hit 130.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    I would temp your poultry and then the chuckie since the hens and such ought to be done before the chuckie gets up to temp.
    165-170 on your birds.

    Wait, just noticed you haven't put them on yet so I would bring the chuckie to 165 then wrap in foil and back on.
    Hard to judge when to throw the poultry on but the chuckie can sit and rest for an hour or more in towels and such while your other finishes.
    I assume you want to serve them all together?
    If so maybe throw the poultry on when you wrap the chuckie in foil, running at 250 they should take around 2 hours for the poultry to come to temp but that low of a temp won't crisp up the skin, placing them under a broiler or on a grill for a bit will get you crispy skin.
    When doing that I actually pull my chicken a bit sooner than 165 since it will cook while crisping up but make sure final temp is above 165.
  4. oklahomajoe

    oklahomajoe Fire Starter

    Thanks man. Just did what you suggested. Wrapped and back on with the chicks on too
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck, and don't forget finished pics [​IMG]

    Chuckie was mighty tasty by the way.
  6. oklahomajoe

    oklahomajoe Fire Starter

    Here it is. And to make the chicken crispy I just sprayed it with Pam spray for the last hour.
    The chuckie was awesome. Gonna try a brisket soon.

  7. caveman

    caveman Master of the Pit SMF Premier Member

    Your killing me with the qview. & buy yourself another thermo. Good job. [​IMG]
  8. Man this is a good looking chuckie! [​IMG]

    And the chicken looks great as well! More [​IMG]

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