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Beef Chuck...1st try

post #1 of 18
Thread Starter 
Was at the local Walmart when this on sale choice chuckie was starring me down. I have been wanting to try one since getting my smoker, so no better time than now. Its sitting in the the fridge wrapped now...salt, pepper, and woshie sauce. Any tips before tomorrows smoke will be appreciated.
Plan is to smoke to 160 and wrap...pull at 205. I am thinking a side of smoked mac and cheese.
post #2 of 18
Sounds like you have a good plan! Chef JJ's Aus Jus is always a good option to make when smoking roasts.

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
post #3 of 18

Nice looking Beef! Not the best eating Steak Grilled, but low and slow, by any means, and a Chuck's flavor is hard to beat...JJ

post #4 of 18

Sounds like a winner to me!

 

Al

post #5 of 18
Thread Starter 

Well went on the smoker @ 930...hope for some quality Q-View to follow

 

Keep things pretty simple;

 

Seasoning

Salt

Pepper

Garlic Powder

Woshie Sauce

 

Smoke

238 Degrees
Hickory
Will smoke till 165 IT then wrap in foil till 205
Plan to rest about 2 hours then pull...hope to eat @ 6pm
post #6 of 18
Thread Starter 
Well my chuckie is sitting at 140 it for the last 45 minutes...so hard not to intervene.
post #7 of 18
Quote:
Originally Posted by pm0084 View Post

Well my chuckie is sitting at 140 it for the last 45 minutes...so hard not to intervene.

Let it ride!
post #8 of 18

:popcorn

post #9 of 18
Thread Starter 
Hit 160 IT....foiled with some Flying Dog IPA....now the march to 205
post #10 of 18
🤘
post #11 of 18
Seems about dinner time!
post #12 of 18
Quote:
Originally Posted by b-one View Post

Seems about dinner time!

Don't leave us hanging!
post #13 of 18
Pulled beef sammies..yum. Some au jus some tatoes
post #14 of 18
Thread Starter 
Wow...pretty much sums it up...beefy, smokey, and moist.
Took a bit longer than expected for a 3lb piece of meat..but worth it...enjoy

Fresh Choice Chuckie
Salt
Pepper
Garlic
Woshie Sauce
(Set overnight)

Smoke
Hickory with a bit of Mesquite

0930: On the smoker (MES 40) @ 240
0945: IT @ 62
1300: IT @ 140...held 140 for 45 min
1600: IT @ 160...foiled
1605: Turned temp up to 255...Mac and Cheese into the smoker.
1730: IT @ 205...pulled to rest
1830: YUM

3lb Chuckie


Yum




Money


It was 98 degrees today...why not


For later


Thanks to all who have done Chuckies in the past and posted...I owe my success to you.
post #15 of 18

Killer sammies, well done!!

post #16 of 18
Well cooked, PM! I'm a big chuckie fan!

points.gif

Dan
post #17 of 18
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Well cooked, PM! I'm a big chuckie fan!

points.gif

Dan

Thanks for the points

 

Today...leftovers for Sammies 

post #18 of 18
Thread Starter 
Left over Sammies...Yum
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