Chuckie Questions

[njsmoker83]

After doing three racks of ribs this past weekend i am going to attempt to do a chuckie (sliced) this weekend.

From what I have read, this is what i have so far:

• Inject it night before
• Morning of –mustard/rub
• Smoker temp 220-250
• Foil at 160° (double foil)
• Smoke it till 205°
• Leave in foil, wrap in old towel put in cooler for 2 hours.

 

 

 

 

 

Do you guys mop it at all during the smoke or just leave it in there the whole time.

 

Also, weird question, but when you foil the chuckie does it mess with the thermo probe?  I read the thermo probe should not touch metal and not sure if the foil is going to mess it up.  Thanks in advance guys.

 

 

[Bearcarver]

I don't know about others, but I did one two weeks ago. After I foiled it, I just stuck my Maverick probe right through the foil into my chuckie. My Maverick & probe still work fine. Maybe others had different experiences.

Bear

 

[njsmoker83]

I don't know about others, but I did one two weeks ago. After I foiled it, I just stuck my Maverick probe right through the foil into my chuckie. My Maverick & probe still work fine. Maybe others had different experiences.

Bear

Did you mop it at all throughout the smoke?
 

 

[Bearcarver]

Did you mop it at all throughout the smoke?
 

I squirted it every hour after the first 1 1/2 hours with a "nukulator" heated mix of 80% Apple Juice & 20% JD sauce. Then I added some of that when I foiled it. There are a lot of guys on here more versed on Chuckies than I am though.

Bear

 

[jirodriguez]

I just leave the lid closed. Then when I foil at 160°, I put in about 1/3 cup of beer and double foil (I just foil around the probe). Comes out juicy and yummy every time :)

 

[ronp]

For slicing I would foil at 160' and rest for a while and slice. 205' would be for pulling, just my HMO.

 

[njsmoker83]

I just leave the lid closed. Then when I foil at 160°, I put in about 1/3 cup of beer and double foil (I just foil around the probe). Comes out juicy and yummy every time :)

For slicing I would foil at 160' and rest for a while and slice. 205' would be for pulling, just my HMO.

after foiling it at 160 and putting it back on, what temp do you take it off to let it sit in cooler?
 

 

[ronp]

I would take it off at 160' and cooler it.

 

[jirodriguez]

I would take it off at 160' and cooler it.

What he said for slicing like a steak 160°'ish, for pulling 200°. If you want more like a brisket type of slicing go to 180-190°.

 

[mballi3011]

I take mine to 200° and let it rest and then slice it. It came out very juicy and tender also. Now I don't want to step on any feet but that's the way I did it this past weekend. Now for youe spritzing I would spirtz with apple juice and cider vinegar maybe a 40% juice  to 60% vinegar and then start spritzing after the forst 1 1/2 hours to let the rub set up.

 

[njsmoker83]

Thanks for the help, ill post pics as soon as i do it, probably sunday.

 

[rc1991]

I've done a few chuckies now and have injected the night before but for the rub I didn't use mustard on the chuckies - just olive oil. Also let it marinade overnight in what I inject with (Mixture of beer, worcestershire, and a little A1) Rubbed with garlic powder, salt, pepper, thyme, and paprika. Spritzed while smoking with either apple juice/JD or beer - both worked well. Last ones I did for the 4th and took to about 185-190 for slicing.....I didn't even get any!

 

[jirodriguez]

.....I didn't even get any!

Ouch! That's criminal!
 

 

[njsmoker83]

I think im going to change my mind and pull it instead of slicing it.

 

[caveman]

Whatever you do, have fun with it but don't forget that qview!!!!

 

[njsmoker83]

Whatever you do, have fun with it but don't forget that qview!!!!

I will def have a lot.  Going to pull it then but it on soft tacos with some bbq sauce and onion rings.  (like On The Border's pulled beef tacos)

 

[njsmoker83]

SMOKING:

1000 PM - Mustard / Jeff's Rub

 700 AM - Chuckie (47°  internal) is on the smoker at 235°

 732 AM - Chuckie (88° internal) smoker 235°

 820 AM - Chuckie (151° internal) smoker 245° *****isnt this kind of fast?

 840 AM - Chuckie (160° internal) smoker 245° *****foiled and 2/3 cup beer added

 930 AM - Chuckie (200° internal) smoker 255° *****wrapped with towels and put in cooler

***** I think it was done way way too soon, but we will see around 1130 i guess.

 

[jeremymillrood]

That does seem pretty fast.  How many lbs was this chuck?  let us know how turned out..pic too.

 

[njsmoker83]

didnt even read the measurement on the package.  It was pretty small though i think.  Got a really nice smoke ring.  i had to really tear it to pull it apart and it wasnt as moist as i would have hoped, but for a first one it was really really good and def going to do another one friday.  I will have some Q in a few hours.

 

[njsmoker83]

Sorry guys, i just realized i never posted any pics with this smoke