smoking a chuck.. tomorrow!

Discussion in 'Beef' started by rhaugle, Apr 22, 2015.

  1. rhaugle

    rhaugle Smoke Blower

    Hey everybody,
    After recommendations from people on here, I decided to smoke a chuck tomorrrow. Just looking for some added info...

    a good rub mixture?
    time/weight ration for length of the cook? Or a target temp?
    when should I wrap in foil?

    Anything else would be great!
    Thanks
     
  2. timberjet

    timberjet Master of the Pit

    Treat a Chuck just like you would a Butt. 2 hours per pound, 2 hour rest. I find that I like just SPOG on my Beef. I usually like to inject creole butter in my Chucky if I have it on hand. But that is just me. I foil at 170 myself and find that it is best somewhere after 205 internal. There is quite a lot of gristle and stuff to break down in there so I take it to like 208, wrap and rest just like PP. Last few I just finished in the crock pot after I got to 170. I think Chuck does benefit from a little braise more than Butt does. My mouth is watering just thinking about it. Make sure you save your drippings to defat and add back in. Ok that is all I have for you. Have a nice day.
     
  3. stickyfingers

    stickyfingers Smoking Fanatic

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