First chucky : need some guidance

hambone1950

Master of the Pit

Original poster

Jul 23, 2012

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Metrowest Boston , ma.

• Feb 24, 2013

• #1

Can anyone point me at a good basic primer on how to cook a chucky on my smoker? ( I have a weber smoky mountain)
I've been searching thru the various forums , and I've seen a lot of pics and general postings , but I guess I'm looking more for a walk thru of how to do one. I think I've got the basic idea , but I wouldn't mind seeing some good basic instructions. I've got a 2 pound chuck roast and a good rub recipe and I'm trying to plan my time so I can have it for supper tomorrow night.:grilling_smilie:
Thanks in advance for any help

Aaaaand I finally thought to look at the smoking meat home page and that had exactly what I was looking for( sometimes I'm so dumb it takes my breath away)
Well , if anyone has any other good links I will look at those too.

 

Last edited: Feb 24, 2013

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Feb 24, 2013

• #2

If you are looking to Pull it then you can go 225-250*F until it is fall apart tender, an IT of about 200*F. This will take 4-6 hours for a 2 Pound Chucky. You can also smoke at the same general temp but Foil the meat with some Beef Broth, Beer and/or Tomato Juice, at an IT of 165*F and then back in the smoker or oven to finish to an IT of 200*F. Either way give the meat a rest of 30-60 minutes, covered, before Pulling...JJ

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Feb 24, 2013

• #3

An oldie but a goodie...very detailed. http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Feb 24, 2013

• #4

Looks like you're covered!

Like JJ said, for pull tender beef go to 200 IT, but if you would rather slice take it to about 185 - 190 IT.

Good luck,

Bill

 

badmoont2

Meat Mopper

Nov 11, 2012

152

21

North Arkansas Ozarks

• Feb 24, 2013

• #5

The nice thing is that at 2 lbs it will cook relatively quickly.There are endless variations here's how I do mine. I've even taken the crustier pieces and made burnt ends out of them.
 

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Feb 24, 2013

• #6

I would go to 210 IT. There are 7 types of chucks out there and some pull easily, some don't. I find a 210 internal will pull for you.

 

hambone1950

Master of the Pit

Original poster

Thread starter

Jul 23, 2012

1,400

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Metrowest Boston , ma.

• Feb 24, 2013

• #7

chefs jimmy j and willie , PG , badmoon and flash : great info gents. i thank you kindly for your effort. i may postpone this chuckster for a couple days , as my schedule is stressing me , but i'll let ya know how it comes out.  thanks again , guys.

 to all y'all !