stupid question of the day from FNG

[fng]

what in the world is a chuckie? I thought it was chuck roast but learned in a. post a bit ago it wasn't. I'm gonna b throwing one on the smoker tommorow for practice along with some beef spare ribs... lol what is a chuckie, and does the taste resemble brisket? can't believe I asked this question sober.....

 

[mythmaster]

Yes, it is a smoked chuck roast. What did somebody tell you?

 

[denver dave]

As far as I know, it is a chuck roast smoked to the pull stage.

Put your mouse over the word chuckie for a definition.

 

[fire it up]

Like mythmaster said, chuckie is a chuck roast.
Not sure where you read differently but chuckie = chuck roast.

 

[rickw]

And they are soooooooooooooooo goooooooooooooooooooooooooood

 

[fire it up]

I'll second that

 

[fng]

thoght I read in another post where some one was asking about chuck roast.....will b getting and rubbing one tonight what should I be looking for in the perfect one? and ill be cooking it to slice stage is that ok and does it resemble brisket.....hope it does. sorry for the stupidity I'm obviously new and up for practice with everything. .....lol my very first smoke ever was a brisket and it turned out awesome with a lot of y'alls help!

 

[rbranstner]

Yep they are very good and I would say they are very similar to a brisket. At least I think so. But then again I prep/rub/smoke them exactly the same way. I love sliced chuckies!!!!!!!!!!!!!!! And like they said yes it is a chuck roast.

 

[mythmaster]

A chuck is much more tender and "stringy" (kind of like a pork butt) than a brisket. The flavor is *awesome* and one-of-a-kind, though, so you really can't go wrong.

For slicing, I'd probably pull it around 185*, but I haven't actually done this yet, so wait for someone that has to tell you.

 

[fire it up]

Personally I never slice mine, I think they are much better pulled especially considering the higher amount of fat in them.
As for searching for a good one you want one with some good marbling and not a HUGE main line of fat running through the middle of it, some of them can contain as much fat as meat.
Also look for one that isn't falling apart on itself while still in the package, sometime the meat will begin to separate from the fat and that just causes that much more of a PITA when smoking.
It is similar to a sliced brisket but also different, many folks will argue whether brisket or chuckie is tastier so it's a personal choice but they are both soooooo tasty.

And no need to apologize for not knowing what's doing or for all the questions.
How many of us out there didn't know this or that before getting help from other fellow smokers.
Long as we can help you have a successful and tasty smoke then all is good

*on the edit


I would go to 190-195 for slicing and 205 for pulling.

 

[miamirick]

they are right and so are you its a chuck roast for 6-8 hours then i like to foil and cover with sauce for the last couple hours comes out like pulled pork
and remember the only stupid question is the one never asked
no matter how drunk you are

 

[justpassingthru]

We like chuckies pulled and sliced they are good both ways, here is a chuckie that I smoked to 170° and then let rest for a couple of hours.



I'm sure you will enjoy it.

Gene

 

[jirodriguez]

I usually take my chuckies to 205° and pull them. If I want sliced beef I like to use a bottom round roast - less fat, cooks to med. rare better in my opinion.

 

[nwdave]

M-m-m-m-m-m-m-m-m, smoked chuckies, the secret meat, pulled or sliced, it's all good.

AND, by the way, there is no such thing as a dumb question (I know I've thought up a few), the only dumb one is the unasked question.

 

[meateater]

No dumb questions here. Yes they are a chuck roast and they are darn good.

 

[jirodriguez]

Think the only truely dumb question I ever asked was "... is this thing still plugged in?".... turns out the answer was YES! Was the contacts on my electric dryer's door for the lights... 220V stepped down through the control panel still hurts like a #(*&$(&(#%^(!!!

 

[south jersey bbq tim]

nowwhat is tbs

 

[herkysprings]

Thin Blue Smoke

The stuff dreams, and great BBQ is made from :D

 

[shhaker]

to get them to 205 what temp do you have the smoker at i have set mine at 225-250 but seem to have a difficult time to get there...should i be higher 300-325?

 

[Bearcarver]

Hmmm, Tbs can be a problem. It is "Thin Blue Smoke", as opposed to the terrible thick white smoke, BUT-----

Put your cursor on the green words in the posts:
A Chuckie is always a Chuckie, and a beer is always a beer (thank God), but don't try to abbreviate "Tablespoon" like Tbs.

Bearcarver