first chuckie

phinfan

Smoke Blower

Original poster

SMF Premier Member

Jul 17, 2007

110

10

Ogden, Utah

• Aug 18, 2012

• #1

Looking for some info before starting my first chuckie's.  I regularly do pulled pork, how will the cook time compare?  I am actually going to be doing some pulled pork at the same time.

I have 2 pieces of chuck weighing 5.5 lbs.  I plan to use the same method with the beef as the pork.  Smoke until 160 internal temp, then foil with some type of liquid until 200.  Is that OK or do I want to finish at a lower temp.  I am wanting to have shredded/pulled beef.

Any and all recommendations welcome.

thanks 

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Aug 18, 2012

• #2

I have not done chuck before, but would plan my smoke the same as the pork. Just keep an eye on it temp wise. It may cook faster or slower than the pork.

I am curious to see what you find.

 

phinfan

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Jul 17, 2007

110

10

Ogden, Utah

• Aug 18, 2012

• #3

jarjarchef. thanks

I haven't been posting or browsing much lately, but I will try and post the results of these chuckies for all to benefit from. 

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Aug 18, 2012

• #4

Looking forward to the results!  Steve

 

phinfan

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Jul 17, 2007

110

10

Ogden, Utah

• Aug 19, 2012

• #5

Update on first chuckie.  Started at 1230 am or so using my Traeger on smoke. Smoked through the night then foiled a little earlier than planned, but finished around 1 pm this afternoon.  Currently packed in cooler, resting.  I'll post again as soon as we are done eating or sometime this evening.

Rick

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Aug 19, 2012

• #6

Looking forward to your critique!  Steve

 

phinfan

Smoke Blower

Original poster

SMF Premier Member

Thread starter

Jul 17, 2007

110

10

Ogden, Utah

• Aug 19, 2012

• #7

Being my own worst critique.  I thought it was OK  my wife loved it.  It did have great flavor but it didn't pull apart as well as my roasts that I do in the oven. Probably needed a bit more cook time.  The pork shoulder that I smoked at the same time turned out great

 

fisheye

Newbie

Aug 19, 2012

13

10

North Central Illinois

• Sep 3, 2012

• #8

Just did my first chuckie today. Flavor was great. Texture was a little tough. I have only been smoking for about 2 months. This was my first beef so didn't know what to expect. First off I'm samoking on a gas converted ECB second my thermometer gave out last week that I forgot about till i turned it on. With the temp set and chips on I gave it a try.

IMG_2389.JPG

• fisheye
• Sep 3, 2012

A lot of fat going on here.

IMG_2391.JPG

• fisheye
• Sep 3, 2012

After rub and 24 hours in Fridge

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• fisheye
• Sep 3, 2012

On the smoker it goes

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• fisheye
• Sep 3, 2012

A few Cheese Brats, Hungarians, and Spuds

IMG_2404.JPG

• fisheye
• Sep 3, 2012

Brats were Killer!

IMG_2406.JPG

• fisheye
• Sep 3, 2012

The finished product. Little bit of a ring. 2 hours smoking, 2 in the foil and 1 hour in the cooler. Should have gone longer. Like I said no thermometer. Time to get a Mav.

 

zahlgren

Smoking Fanatic

Jun 15, 2012

401

15

Central Illinois

• Sep 7, 2012

• #9

 

fisheye

Newbie

Aug 19, 2012

13

10

North Central Illinois

• Sep 10, 2012

• #10

Zahlgren thanks for the compliment. Next one will be better.