Chuckie for the weekend

ferg

Newbie

Original poster

Jan 5, 2012

4

10

Tacoma, WA

• Jan 5, 2012

• #1

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.

225F

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!

 

miamirick

Master of the Pit

OTBS Member

SMF Premier Member

Sep 28, 2009

2,019

43

plantation fl

• Jan 5, 2012

• #2

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   

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Jan 5, 2012

• #3

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

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 6, 2012

• #4

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

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jan 6, 2012

• #5

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 6, 2012

• #6

   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. 

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jan 6, 2012

• #7

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 

 

ferg

Newbie

Original poster

Thread starter

Jan 5, 2012

4

10

Tacoma, WA

• Jan 6, 2012

• #8

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.

Tim

 

ferg

Newbie

Original poster

Thread starter

Jan 5, 2012

4

10

Tacoma, WA

• Jan 7, 2012

• #9

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

Tim

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Jan 13, 2012

• #10

sounds good but where r the pics