Beef Chuck Flats

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trundle888

Smoke Blower
Original poster
Apr 21, 2016
116
48
Calgary Alberta Canada
My brother is a butcher and said he can get me some beef chuck flats from work. He said they are about 2"x2"x8"
Can anyone suggest any smoking directions? I'm assuming I'd just use a brisket rub? Maybe inject or not bother?
How long would I need to smoke it for and what IT should I pull at and how long should it rest for? Rest in foil in a cooler like brisket or just foil on a plate or even uncovered?
Thanks guys
 
Yes. There are many post here on how to do chuckies. They are excellent made into burnt ends like you would a brisket point. Rub, then a couple hours of smoke, then place in a foil pan with liquid of your choice- cola, apple juice, Dr. Pepper, whatever. till it hits about 195-205. Pull it, and  cube it up and place back in the foil pan (without juices) and baste in BBQ sauce of your choice. Stir occasionally. Just type in "Chuckie" in the searchbar in the top right-hand corner.

Here are some I just did recently:

http://www.smokingmeatforums.com/t/260326/2-chuckies
 
I'm going to keep one whole and cube one up.
How long might it take for the whole one to cook, at 225-250° and what IT should I pull it at?
Will it hold its heat while it rests as the burnt ends are still cooking or should I put one on before the other?
Once the cut cubes go back on in a dry foil pan, how long might they take?
Thanks a lot for your help. I'm finding one of the most difficult things with smoking is the timing. Knowing when to start cooking the rest of the food so it's not done way before the meat is ready or way after and the meat is cold/over cooked.
Thanks
 
So my chuckies were a big success.
Put them on the smoker at 10.30 this morning and we ate at about 5.15.
Rubbed and wrapped and spent the night in the fridge.
Going in the smoker at 250°
After about 4 1/2 hours, about to put one in foil tray with Dr Pepper beef broth and Worcestershire sauce and foil wrap the other.
In foil tray about to be covered
Cubing up after 1 1/2 in the foil tray
Cubes basted in BBQ sauce and about to in to the smoker.
After wrapping the other one in foil at 165° and pulling it at 195° and resting for an hour.
Dinner is served!

The burnt ends were fantastic, they could have caramelized a little bit more but they were still great.
The sliced meat joint was a little drier than I would have liked but still was very nice. Each had a good smoke ring which made me happy!

A big thanks to browneyesvictim and smokinal for their pointers.

Also I still have the broth from the foul tray. Is it worth keeping, I guess freezing to re use again or just get rid of it?

Thanks
 
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Wow, now I'm hungry! 
Looks-Great.gif
 
points1.png
 
Good job trundle!!!Now I want some of that for breakfast this morning with my eggs!
 
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With the juices left in the pan I would pour them into a skillet, add red wine and seasonings. Look at Chef JimmyJ's posts for a recipe for making a sauce/gravy to pour over the slices to add moisture. The fancy french name escapes. Someone here will be able to remember it. 
 
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