or Connect
New Posts  All Forums:Forum Nav:

First Chuckie

post #1 of 7
Thread Starter 

Been wanting to do one of these for a while but every time we get one, the wife ends up throwing it in the crockpot before I can get my hands on it. Shopping trip on Saturday produced one of these and we already had dinner plans that night so I rubbed it with Worcestire, salt, pepper, onion and garlic powder and first thing Sunday morning I was up before everyone and had coffee in hand and got the smoker fired up with a cherry and pecan mixture. Chuckie went on at 7:45am and went a solid 4 and a half hours and was at 165 IT. Wrapped in a HD foil and threw in some fresh tomato, garlic, and onion. Checked it after another 2 hours and was right on 205 IT. Pulled it and wrapped it up in some blankets, let her rest for 30 minutes and produced a wonderful, delicious, pull-apart piece of meat. Was only able to get 1 pic after it had been thoroughly torn apart. Flavor was amazing and I think I will be doing the chuckies in our house from now on :439:!


post #2 of 7

Sounds like you did Great !!Thumbs Up


Looks Real nice!!:drool


Gotta love Pulled Beef !!:drool




post #3 of 7
Looks great I need to get around to a chuckie!
post #4 of 7

That looks and sounds amazing!



post #5 of 7
Looks good, Trabba! I tried one a few weeks ago and was sold on chuckies ( Thank you BearCarver for another great "step by step"!).
I'd really rather do one instead of a brisket flat. Thanks to you I pulled one out of the freezer to do tomorrow! The Mrs. wanted it sliced last time, but she's going to let me pull this one ☺
Did you use any bbq sauce or just " straight up"?
post #6 of 7
Thread Starter 

Hi Smokey. How did yours turn out. Sorry for the late response. I screwed up my foot somehow and have been offline a few days. I did not use any sauce on this one. I had it out and I think some people did but IMO, it did not need anything. 

post #7 of 7

It came out well, Trabba. It took a bit longer than it should have. I couldn't figure out why I couldn't get my temps to stay around 240. Kept climbing while I constantly cracked open doors to bring it down. Finally after about 2 hours when I opened the door to put a probe in the meat, I saw that the sun was shining through the back vent directly on my probe tip! Live and learn...

We didn't sauce ours, either. Didn't want to cover up the smoke flavor :-)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef