Starting up a chuckie smoke (with QView)

indygreg

Smoke Blower

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Apr 30, 2011

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• May 24, 2012

• #1

Picked up a 10 lb chuck roast to try smoking tomorrow. I cut it into two pieces to minimize time in the danger zone and I thought I would get more smoked flavor when I pulled it. Does cutting a large piece into two smaller ones have any effect on tenderness since it will not cook as long?

I seasoned with my usual beef seasoning of CBP, garlic and lawrys salt and put it in the fridge overnight. Plan to smoke tomorrow morning on my traeger Texas with hickory. Will post some pics. planning to make Sammy's for mrs. Indy, the kids and whoever shows up to swim this weekend.

Greg

 

Last edited: May 25, 2012

jirodriguez

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Portland, OR

• May 24, 2012

• #2

I would cook at a slighty lower temp since you cut it in half - 225'ish. Beef will dry out if you cook it to fast, keep in mind that as long as you don't pierce the outside of the big chunk of meat before you put it on the smoker you only need to get the outer 1/2" of meat from 40-140 in the first three hours... which is very easy to do. But if you poke holes in the meat to either tenerize it or put in a probe thermometer, then you have to get the entire piece from 40-140, not jus the outer half inch.

You will see a lot of us that don't insert the probe untill 3 hrs. into a cook, when we are doing large chunks of meat.

 

indygreg

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• May 25, 2012

• #3

Thanks Johnny. I keep wondering because I have alsways thought cooking something slower would be better but I read several chuckie threads that said they cooked them warmer, 240-250, so that they didn't dry out. People said that beef dries out at lower temps. That seemed backward to me.

Greg

 

indygreg

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• May 25, 2012

• #4

ok i figured a picture was in order.  the least i can do is provide a little eye candy. 

greg

 

indygreg

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• May 25, 2012

• #5

• 10 lb chuck cut into two pieces. 
• started at 6:15 am. 
• 3 hours on smoke (traeger makes more smoke at 180-190 smoke setting) then bumped to 225. 
• noon the larger half reached 165 and i added emeril organic beef broth and foiled it. 
• stalled at 167 (probably bringing the additional broth up to temperature)
• reached 210 at 2:00.  i decided to turn the heat down to 180 and leave it for another hour. 

came out great and insanely tender. 

greg

 

Last edited: May 25, 2012

oldschoolbbq

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Jul 16, 2008

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• May 25, 2012

• #6

Nice and thanks for the Q-view.

 

indygreg

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Apr 30, 2011

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• May 25, 2012

• #7

Finished.  pic attached in the pan.  will take one when we pull it.  got more broth than expected.  didn't need to add the emeril beef broth perhaps but it is very good.  i removed the fat from the broth, mixed in some fresh pepper and poured it back over the beef.  had a sandwich with some pulled beef and some baby swiss on a hoagy and it was

way good!

greg

 

rdknb

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• May 25, 2012

• #8

where's my sammie lol, looks great