NINE POUND chuckie with Q-VIEW

mstrmike

Fire Starter

Original poster

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 5, 2011

• #1

I picked up a big center cut boneless chuck roast this morning for my first try at a chuckie.

I'm thinking of smoking overnight while sleeping. Plan to start and not check for 7/8 hours. With a roast this large at 225 to 250deg. I'm thinking I should be o.k.

Anyone think it could be a problem? I'm using a uds that i've had no problems with maintaining tempature with. I have pictures of the before and will post Q-View when done.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 5, 2011

• #2

Mike

What are you using to smoke this with. How are you going to manage the temp issue overnight?

I have an electric smoker and use an AMNS for a smoke source so this would not be an issue.  You may have some overnite temp issues where you live - what is the overnite temp going to drop to?

 

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 5, 2011

• #3

where I live (central ca.) overnight temp about 50deg. smoked a pork butt overnight couple weeks ago checked all night never flutuated.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 6, 2011

• #4

I know exactly where you live. I was concerned that your temps drop overnite. If you can maintain the temps then go for it.

We have been going thru a cold snap here with temps getting down into the 30's.  Good luck and  I gotta tell you - you will love Chuckies. You can do so many things with them.  Stick a pan under the Chuckie with a quart of stock - hopefully beef stock and an onion cut into slices and you will have some amazing aujus to go with the Chuckie

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Feb 6, 2011

• #5

I personally can't sleep with a fire going. If you feel good with it then go for it. I can't wait for your post tomorrow. Oh yea that has to be one of the biggest chuckies that I have ever heard of. I really want to see this thing. 

 

Last edited: Feb 5, 2011

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 6, 2011

• #6

well the roast has been on for a couple of hours now, tempature stable at 225. Time for some sleep, dreaming of pulled beef sammies. Pictures tomorrow.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Feb 6, 2011

• #7

Good luck!!

 Waiting on the pictures...

  Craig

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Feb 6, 2011

• #8

Sounds like a plan. Can't wait to see the pics. Snore on!!   

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Feb 6, 2011

• #9

How'd he turn out? I have a little 3 lb going now

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Feb 6, 2011

• #10

Hope is is coming along well.

 

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 6, 2011

• #11

I checked it at 6:30 this morn. temp at 171deg. foiled it and went back to sleep. Got up at 8:40 and checked, temp at 209. placed in the cooler wrapped in towel.  Just pulled it and it fell apart with very little encouragement. put in big crock pot with sauce I found by Wingman. Pictures to follow today

 

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 6, 2011

• #12

 

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 6, 2011

• #13

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 6, 2011

• #14

Man that came out great. Congrats on a great success

 

porked

Smoking Fanatic

Apr 2, 2009

749

20

Cherry Hill, NJ

• Feb 6, 2011

• #15

Oh yeah baby! Set that right over here.

 

mstrmike

Fire Starter

Original poster

Thread starter

Dec 26, 2010

40

10

Lake Isabella, Ca.

• Feb 6, 2011

• #16

Sorry, before pictures didn't turn out. Quick review.

A friend at the local Von's cut Me a nine pound boneless chuckie. seasoned with steak rub and into the refrierator for the day. Started the smoke about 9:30pm. Watched the temp for about 2 hours and went to bed. Up at 6:30 and checked, smoker still at 225deg and meat at 171deg. Wrapped in foil and went back to bed :). Up at 8:45 checked meat at 209deg. wrapped in a towel and placed in cooler for three hours temp now at 165deg. Onto the pull, pretty much just fell apart,nice smoke ring if I do say so myself. Used hardwood lump with cherry and pecan chunks. Put in crock pot with WINGMANS sauce using Sweet baby rays and Dr. pepper. All thats left is the eatin.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Feb 7, 2011

• #17

SWEET!!!   

 

el ropo

Newbie

Jan 23, 2011

12

10

• Feb 9, 2011

• #18

Looks tasty.

If you're hankering for an old fashioned breakfast, cook up 2 or 3 eggs, toss in some pre-warmed pulled chuck along with whatever sauce you were planning on finishing it with.  A little cheese, and you've got yourself a really tasty breakfast.  Chuckie breakfast tacos are just as amazing!