QUESTIONS: re - Smoking my first chuckie next week

Discussion in 'Beef' started by nucleuscracker, Apr 4, 2015.

  1. Happy Saturday group! 

    Well the weather has FINALLY broke (and chaos at work has died down... ) so its time to fire up the smoker for my third time. :)

    Looking at a 4lb chuck roast - 
    1. Hickory/Cherry wood mix 
    2. To be Sliced, not pulled
    3. rub of mustard, with ground black pepper, onion powder, salt, paprika and garlic powder.
    4. pull about 160F, wrap in foil and place in foil tray with vegetables/juice until IT hits 205. 
    1. Am I reading correctly that cook time could be even 11 hours??
    2. Foil vs not foil - your thoughts? From what I've read, foil makes it tender (and less smoke) while not foiling gives it bark 
    thanks for your help! 
  2. timberjet

    timberjet Master of the Pit

    Sliced might make for some tough chewing. I would pull a chuck roast. Toughest cut of beef there is. Yes, 2 hours per pound with a two hour rest just like a butt. I foil at 165. Or crockpot.
    Last edited: Apr 4, 2015
    nucleuscracker likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You can try and slice it, but unless you knife is super sharp it's going to shred. You might have better luck slicing it at an IT of 185, though it won't be as tender as if you take it to a higher IT.

    As for foil I typically don't foil anything I smoke, I prefer the bark.
    nucleuscracker likes this.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you want to slice it, try an electric knife.

    Since you don't need to put pressure on it, you can slice it carefully with an electric carving knife.

    I'd still rater pull it, but I'm just answering your question.

  5. Thanks for the feedback everyone! As we are having family over, my wife is preferring we have sliced meat, not pulled meat, for dinner. Yea yea..

    Maybe I should go with 2 rib roasts instead...

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Two Rib Roasts would be a little expensive unless on sale, but Chuckies aren't too cheap nowadays either.

    Whatever you decide, good luck, and below are some things that might help you:

    Prime Rib:

    Smoked Prime Rib (My Best Ever)    


    Pulled Beef Chucky               

    Twin Chuckies      

    Last edited: Apr 5, 2015
  7. Thanks bear! Did actually read your twin chuckles post yesterday. Was drooling! LOL
  8. stickyfingers

    stickyfingers Smoking Fanatic

    I don't think you will have a problem slicing it, if you take the temp to 205. Your cook time is going to greatly depend on the temp you are smoking it at, which you didn't mention. Foiling is a personal choice and one I would do after 2-4 hours of smoking depending on how much smoke you want. (foiling will decrease your overall cook time). The longer you smoke it unfoiled the more (better) your bark will be. AND BARK IS A GOOD THING....IMHO. 

    My thread:
    Last edited: Apr 5, 2015
  9. for cooking temp - I was looking @ 225-250F.  

    On average, how much time does foil maybe shave off? I newbie question.  I love the bark but also have some time constraints...
  10. stickyfingers

    stickyfingers Smoking Fanatic

    That's a good question and hard to least for me... I smoke mine at 300-325. But I think if you smoke it at 250 for 4 hours then wrap...maybe 4-6 hours you would probably be about your target temp. Let that thing rest for 1-2 hours in a cooler though. Slice across grain and you should be good. 
  11. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    If you want crust, but you also want to speed up the cook time;

    -  smoke for 3-4 hours

    -  wrap in foil and cook it until you're within 5-10 degrees of your finishing temp

    -  Unwrap (Save au jus trapped in foil)

    -  Place meat back in smoker (or oven) and finished last 5-10 degrees unfoiled to re establish crust.

    I do this with pork butts and have some success. The crust isn't as crusty as it would be if left unwrapped the whole time, but that last bit of cooking does help firm it back up after steaming inside the foil.

    Holler with any questions.
  12. jbills5

    jbills5 Meat Mopper

    Same questions for me. I always go by IT and feel, but am looking for a ballpark for about a 5 pound chuck roast. I saw a different thread where a guy put one on at 8 AM and pulled it off at 10 PM that night. That is 14 hours for a not so large piece of meat.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here's a 3 LB 6 Ounce Chucky that took 7 hrs and 15 Min. to get to 205°, using 240° in the Smoker.

    Once I foiled it at 165° it took 75 minutes to go the last 40°.

    Got a 3 pound, 6 ounce Chuck Roast.

    Coated it with "Thick" Wooshy Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy).

    Wrapped it in plastic wrap & into the fridge over night.

    6:45 AM---Preheat MES 30 to 240˚.

    8:30 AM---Put meat in smoker, Fill A-MAZE-N-SMOKER with Apple Dust, lit on both ends and put it in smoker.

    12:30 PM---Sterilize Meat probe with alcohol wipe and insert probe in meat & other probe in smoker. (Meat at 152˚ at 4 hours)

    2:25 PM---Chuckie at 165˚ internal---Double wrap in aluminum foil, add mixture of 2 oz of Wooshy & 4 oz of Apple juice, and put back in smoker.

    3:45 PM---Chuckie at 205˚ internal---Cut temp setting back to 100˚, but leave Chuckie in smoker, instead of putting in cooler.

    4:50 PM---Kill power to smoker, remove Chuckie from smoker (had dropped back to190˚ internal temp).

    Take pictures, pull Chuckie apart, add wife's taters, and eat.

    Stopped smoking when foiled, after 6 hours.

    Went from 165˚ to 205˚ in only 75 minutes, due to foiling.

    Last edited: Apr 7, 2015
  14. jbills5

    jbills5 Meat Mopper

    Thanks, Bear! That helps and looks delicious! 
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great---Glad it helps!!


  16. Mission complete! Sliced and diced and was loved by all.

    The only challenge is that after 2 hours, the vegetables were still not cooked. They were at 260F ...

  17. bryce

    bryce Smoking Fanatic

    Excellent. How was the flavor and texture?

    Looks like you ate good tonight.

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Nice!![​IMG]

    Looks like you were able to slice it too.[​IMG]


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