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Chuckie on the weber kettle w/ Q-View

post #1 of 16
Thread Starter 
Hey folks,
I'm doing my first chuckie today on my weber kettle. Got it set up with a combination of minion/snake for a long/slow burn using kingsford blue bag and hickory. Rubbed it down with SPOG. I've got it rolling TBS and holding steady at 256*-258* and it's about 3 1/2 lbs. I put it on above a pan full of water at about 10:50am and I'm thinking it'll take about 8 hours to hit 200*IT.
AND
I'm probably gonna throw on some boneless skinless breasts later on(any suggestions on how to keep them from drying out are greatly appreciated).

Now for the really reason you clicked on my post. 😉





post #2 of 16

Very nice!  As far as your question on boneless chicken breasts, try wrapping in thin sliced bacon to help prevent drying out.

post #3 of 16
Mmmm chuckie! If I do boneless skinless breasts there cut into strips wrapped in bacon and some get sauced as well.

post #4 of 16
I seen someone post some cheese stuffed and bacon wrapped breasts not long ago as well.drool.gif
post #5 of 16
Thread Starter 
I'm pretty excited for this chuckie!
But I don't have any bacon. 😫
Any other ideas?
post #6 of 16

Smoke them hotter, won't take long.

post #7 of 16
Thread Starter 
Quote:
Originally Posted by Briggy View Post

Smoke them hotter, won't take long.

I think that may be the best way to go. Maybe wrap in foil with butter, rub, and honey the last 20 min. What do you think?
post #8 of 16
Thread Starter 
Quote:
Originally Posted by b-one View Post

I seen someone post some cheese stuffed and bacon wrapped breasts not long ago as well.drool.gif

That sounds amazing I did that with some mini fatties not too long ago in my MES. Came out great!
post #9 of 16
Quote:
Originally Posted by Julius View Post


I think that may be the best way to go. Maybe wrap in foil with butter, rub, and honey the last 20 min. What do you think?

 

 

Sounds good to me!

post #10 of 16
Thread Starter 
3 1/2 hours in I started probing. IT was 145* now almost 4 hours in IT is at 162*

post #11 of 16
Thread Starter 
I was running low on time before dinner so I foiled it at 165*IT to help it through the stall. And just pulled it off at 202*. Chicken breasts are on and chuckie is taking a nap. 😁
Also made some potato salad and gonna open a can of bush's baked beans. I can't help but salivate just thinking about it! Stay tuned!
post #12 of 16
Thread Starter 
Man! This stuff is good! Here it is sliced.

post #13 of 16
Quote:
Originally Posted by Julius View Post

Man! This stuff is good! Here it is sliced.

 

Now that does look good!  I've always pulled a chuckie, might have to try out sliced.

post #14 of 16
Looks great! I always pull as well.
post #15 of 16

That looks fantastic!

 

Nice job!

 

Al

post #16 of 16

The chuckie looks great!  I have found that brining boneless, skinless chicken breasts helps them stay moist...of course wrapping in bacon makes everything better!!

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