Saturday Chuckies

bj77

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Jul 2, 2013

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Detroit, IL

• Apr 1, 2017

• #1

First shot at chuckies. Tossed a couple 2 pounders out on the DLX about 6:30 this morning. Rubbed down in salt pepper and garlic. Plan on letting them run on low smoke for about 2 hours then kick it up to 250 and top them with some butter slices and let it ride.

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• bj77
• Apr 1, 2017

 

bj77

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• Apr 1, 2017

• #2

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• bj77
• Apr 1, 2017

 

xray

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• Apr 1, 2017

• #3

Looks like a good start, are you planning to slice or pull those chucks?

 

bj77

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• Apr 1, 2017

• #4

Not sure yet X-ray.. first time doing chucks so may pull one for slicing but will definitely do at least one up to 205 for pulling

 

dirtsailor2003

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• Apr 1, 2017

• #5

Should be tasty!

 

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bj77

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• Apr 1, 2017

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• bj77
• Apr 1, 2017

 

bj77

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• Apr 1, 2017

• #7

Ahhhhh!! Stalled out something fierce. Only sitting at 168 and we are sitting at 7 hours. Seems like an awful long time for 2 2lb roasts. Does Beef stall out like pork does? Do I need to wrap it? Or am I just being paranoid?

 

wild west

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Apr 25, 2016

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Saskatoon Saskatchewan

• Apr 1, 2017

• #8

All the braising cuts will stall. I did a 3.5lb butt and a 3.5lb Chuck last weekend at 250 to 275. The butt took 8hrs and at that point I put the Chuck in the oven at 300 to finish. Took another hour. They were tasty though.

 

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bj77

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• Apr 1, 2017

• #9

Turned out pretty good. A little dry, but the monsters ate every bit of it so it couldn't have been that bad.

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• bj77
• Apr 1, 2017

 

Last edited: Apr 1, 2017

b-one

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• Apr 1, 2017

• #10

Looks tasty, I think chuckies need to be foiled or panned personally. I like to use French onion soup with them.

 

dirtsailor2003

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• Apr 1, 2017

• #11

bj77 said:

Turned out pretty good. A little dry, but the monsters ate every bit of it so it couldn't have been that bad.

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• bj77
• Apr 1, 2017

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Looks tasty!

 

bj77

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• Apr 1, 2017

• #12

Thanks b-one. I will definitely do one of those next time. Live and learn... and eat lots of yummy stuff along the way lol

 

SmokinAl

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• Apr 2, 2017

• #13

They sure look good from here!

Al