First chuckies.......not good.. :-(

Discussion in 'Beef' started by kobornigan, Mar 29, 2010.

  1. So I tried my hand at some chuckies yesterday and, to say the least, it didn't go well. I suppose I should start off by saying that I've never been a fan of pot roast. Never have, never will. Every one I've ever had was terrible, maybe it's just me or maybe I've just never had the right person making it. I don't know. Regardless, I like shredded beef BBQ so I wanted to try it. I had two (1 - 2.5lb & 1 - 1.8lb) chuck roasts, seasoned with some steak rub, that looked pretty decent as far as fat content goes. No trimming needed, they weren't loose & were fresh from the butcher. I had them on ~225 w/ some applewood for just about 4.5hrs & both were at 190-200 internally. So I pulled them off, covered & let them rest for about 30-45 mins. To my dismay, when I tried to pull them, they were just like I remembered pot roast: tough, dry, fatty w/ lots of grizzle. WTF? Do I have serious issues with pot roast or do I just need practice? Please let me know if/where I went wrong guys.....

    Oh Misc info:
    Cooker: Brinkman vertical
    Temp: ~225
    Wood: Apple & charcoal
    Time:~4.5hrs (that's when internal hit spec)
    Water pan?: always steaming
     
  2. timtimmay

    timtimmay Action Team

    I foil mine once they get to about 130. Then the foil keeps the juices in with the meat and it stays moist.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I foil them at 165-170 and take them to 205 to pull decent. I find that they tend to dry out if not foiled especially the smaller ones
     
  4. phrogs4ever

    phrogs4ever Fire Starter

    That sounds like my first Chuckie. I learned that with the smaller hunks of meat the gouge times aren't very accurate. The internal temps get up rather quickly but the meat/fat still hasn't had time to render. I ended up foiling and putting in the oven for another 2.5 hours at 300 to get the chuckie to where it "felt" right, not only hot enough. I also forgot to inject it that first time, which I have done everytime since with much better results.

    I'm glad I've had a learning curve when trying different meats. It reminds you that smoking truly is an art and sometimes just the smallest adjustments are what's needed to turn out a quality product. Keep at the chuckie, read some other threads on how other people got theirs to come out right, come up with your plan and do it again. The rewards are simply worth it, plus you will have a true sense of accomplishment when you nail it.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I made my first two yesterday and they were full of juice. The were bigger ones then you had (3.5 lbs each) so maybe that had something to do with it like they mentioned. I also injected mine the night before and foiled them when they hit 170 and I took them to 205 in the foil then let them rest in the cooler for an hour or so. Tons of juice in the foil and it actually leaked all over in the cooler as well. This is the same recipe as I use on my brisket and I couldn't tell the difference in flavor unless maybe I had them side by side. I am a big fan of chuckies now and my in-laws loved them as well. Give it another try and I bet you will have better luck.
     
  6. boiseque

    boiseque Smoke Blower

    I foil at 160 also, I would say that if you didnt foil then they would be a little dry. I would also suggest something like hickory or mesquite to smoke them in, beef can take the flavor and hold up to it, apple is a very subtle flavor, that is just my personal taste though. I would also recommend injecting the chuckies, they will not be dry at all if you foil at 160 get them to 200-205 and have injected them. Give them another shot doing them like this and I bet you will be more pleased with the results.[​IMG]
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Foiling is good to help retain moisture but I've had some tough connective tissue still present between 195 and 200* so now take them to no less than 205* and it's been fine ever since. I want that stuff to melt down good.
     
  8. thunderdome

    thunderdome Master of the Pit

    Hard to go wrong doing it this way^
     
  9. Thanks for all the great advice guys, I really appreciate it. I'm not one to give up on the first try, so I'll definitely give it another go. Don't knock it til you try it twice is my motto! [​IMG]
     
  10. patntamsbeef

    patntamsbeef Fire Starter

    All the Above is fantastic advice. Chuck is actually my favorite. It has lots of flavor and should not be dry. It has lots of fat and fat usually equates to juices... Foil it and marinade and you may be surprised

    [​IMG]
     
  11. OK guys, then what to inject with? I was thinking apple cider/juice....talk to me people!
     
  12. fire it up

    fire it up Smoking Guru OTBS Member

  13. patntamsbeef

    patntamsbeef Fire Starter

    I have several. I use Apple Cider Vinegar a lot as it is fairly nuetral in Flavor. On Chucks, I like to take Worchestshire Sauce and cut it woth Apple Cider Vinegar as a Marinade. These go well with pepper and Garlic type Rubs. If it is more of a Fruit flavor, you may try Reducing a Red Wine. Basically mix Onion, Lemon, Basil, Thyme, Rosemary, Terrago and simmer until it is half gone. Then Strain it and use that..

    My Chucks have a lot of Flavor and juice(I raise my own Beef). So, it is kinda hard for me to inject a Chuck. I will Marinade it though.

    Hope that helps
     
  14. gunner69

    gunner69 Meat Mopper

    My beef injection is almost identical to my pork with swap of the alcohol used..

    4:1 Apple cider / booze Beef gets Burbon Pork gets Capt. Morgnas Dark Spiced
    2 Tbsp Lee & Perrins
    2Tbsp Apple Cider Vinegar
    1/4c of what ever rub I'm usiing at the time usually Big Ron's Hint of Houston
    1/4c Brown Sugar

    I heat the Apple Cider until just warm and disolve the Brown Sugar and rub into it.

    Once thats incorportated with the other ingredients, half goes into the spray bottle half goes into the injection bowl.
     
  15. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I also foil between 165 & 170, then pull when internal hits 205-210. Then I wrap the foiled chuckie in an old towel and put it into a cooler to rest for at least 1 hr. Comes out piping hot, and super moist and yummy!
     
  16. patntamsbeef

    patntamsbeef Fire Starter

    I think that is very key. My Chucks are my pride. Last winter, a lady wanted to use one for an open house. She was going to Crock pot it. I said, just pepper it. She asked about adding Water or Broth and I clutched my chest as if I was having a Heart attack. LOL, In the Crockpot, my Chucks have so much flavor and you will have to drain off quite a bit. You don't need to add anything.

    I have cooked our Chucks in a covered electric Sillet. Gotten the Core temp right and had Pulled Beef
     
  17. torchrider

    torchrider Fire Starter

  18. flash

    flash Smoking Guru OTBS Member

  19. meateater

    meateater Smoking Guru SMF Premier Member

    Last one I did wasn't that tender so I made a stew with it, now that was good.
     
  20. caveman

    caveman Master of the Pit SMF Premier Member

    I haven't done one yet but when I do, I plan on following the guidelines on this forum so I won't have mishaps. Good luck to you on your next chuck. Don't forget to foil!!
     

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