SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First time doing a chuckie, could use some advice
New Posts  All Forums:Forum Nav:

First time doing a chuckie, could use some advice

post #1 of 2
Thread Starter 

Any good threads out there on the basics for doing a chuckie?  Gonna do my first one this sunday.

Have done lots of pork butts and Briskets...  time to try something new...

Looking for the basics - temps, method, seasoning, etc....

generally with my briskets I smoke them in a pan to about 160 then wrap in foil and take them to 195....

 

Whats the best way to go with a chuckie?  Will it pull or slice like a brisket, or will it be a little pink in the inside??

I have a 20" Horizon with lots of hickory and cherry....

Looking for some guidance, thanks in advance!

post #2 of 2

The default method is smoke until 165, then foil & take it to 205 for pulling. Rest in foil for a couple of hours wrapped in towels in a dry cooler, then pull it.

 

Save the juice in the foil & we like to mix it with BBQ sauce & put it on your sammie.

 

There are a lot of chuckie threads, so use the search and you may find a way you like better.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First time doing a chuckie, could use some advice