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First chuck on the smoker

post #1 of 12
Thread Starter 
After seeing all the chuckies posted here I had to give it a try. I had just purchased several for grinding and held one aside for the smoker. Gave it a liberal rub and let it sit overnight. I used some Rudy's rub my wife had picked up in Tx. I find this too salty so I added dark brown sugar, onion and garlic powder as well a a good dose of smoked paprika.

It was a 4 lb chuck and I set it on the smoker as I would a brisket at 225*. My digital thermometer probe went on the blink so I had to just eye it. At around 6 hours I foiled it after giving it a taste test. Cooked but the connective tissue had not really broken down completely. Foiled with a little thinned out BBQ sauce and back into the smoker for 2 more hours. At this point the meat was pullable. The smaller muscles were pulled and the larger one sliced. I smoked it with oak and hickory. Came our real good with good smoke flavor that didn't over power. I can see where this is favored over brisket by those that try it. Really juicy and delicious.
post #2 of 12
Looks really great!!!!
post #3 of 12
Looks good, I've only done one but it sure was good.
post #4 of 12
Good job!!!
post #5 of 12
Nice job on your 1st chuckie...I've learned that it's better to take them to 205 or even 210 as they never seem to pull quite as well as butts. Sure are tasty though.
post #6 of 12
that looks mouth watering need some Rudy's bbq sauce to go with it!! good job
post #7 of 12
That's some nice looking chuck. Last time I smoked chuck, I did two. Didn't last very long.
post #8 of 12
Looks good
post #9 of 12
PDT_Armataz_01_37.gif Looks good, Thanks for sharing
post #10 of 12
Looks good Scubadoo....nicely done PDT_Armataz_01_37.gif
post #11 of 12
that looks real good
post #12 of 12
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