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Chuckie for the weekend

post #1 of 10
Thread Starter 

Hi guys! I am pretty much a newb to this stuff so I need all the help I can get!


We are firing up the smoker for a chuckie this weekend and I think I get the jist of what needs to be done.



Foil @ 160-165

Go to 190F for slicing

Go to 205F for pulling

Throw it in a cooler for 30-60 for resting


What I want to know is, with a chuckie, do you use smoke the entire time or do you stop the smoke at some point like is done with some other cuts.


Thanks for your help! I'll try to get some pics up!



post #2 of 10

i got one marinating now for sat.     gonna take it to 205 for shredding  sandwiches   i usally smoke the first half cause i think by then it has absorbed its smoke    also i foil around then with some hot sauce for extra moisture   

post #3 of 10

I smoke 'em right up to the foiling, but it's all a matter of personal taste.  

post #4 of 10

If it's not foiled, I'm smokin'...But I like it Smokey...JJ

post #5 of 10


post #6 of 10

welcome1.gif   Glad to have you with us!


Would you update your profile info to include your location, then head on over to roll call & introduce yourself, so we can all give you a SMF welcome. Thank-you.


As for the chuckie I keep the smoke rolling the whole time, except when it's foiled. 

post #7 of 10

I agree with the smoke to the foil - at that point you are not getting any smoke in the meat.  Do yourself a favor and add a pan of beef stock or some of Chef Jimmy's au jus under the chuckie.  It will be the best French Dip you ever had 

post #8 of 10
Thread Starter 

Thanks guys! I'll smoke it up to foiling.


It's in the fridge overnight covered in a rub of salt, pepper, garlic, and onion flakes.


I plan on spritzing every hour or so with a mix of Worcestershire sauce and apple juice.


Definitely gonna take some pics to share.



post #9 of 10
Thread Starter 

Took your advice with the Au jus. Got the smoker going now!



post #10 of 10

sounds good but where r the pics

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