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ALRIGHT... gonna try 2 chucks..Q VIEW. need some help..

post #1 of 25
Thread Starter 
all this talk about the chuck got me talked into it. went to the store and asked for 2 chucks.. just under 4lbs each. i got some cherries and poured the juice out, mixed it with some disarrano and injected them. rubbed them with some montreal steak seasoning and a few other things.. there in the frig getting happy right now..

heres the question.. WHAT NOW? PDT_Armataz_01_03.gif

225 about the right temp in my smoker??
i want to be able to pull them when im done.. wrap at 165 and take up to 200??


post #2 of 25
Last week I did some, wrapped at 160 and took to 205...Smoked right around 230...Nice looking chuckies...
post #3 of 25
Thread Starter 
from what i read, this is going to be a loooong process??? i read somewhere to basically just forget about looking in the smoker for 10 hours??????
post #4 of 25
it all depends on weight and mass, jeff's latest newsletter says for brisket you can guesstimate 1.6 hours per pound PLUS two hours. with chuckies it might be a little less - i know that a common rule of thumb for pork shoulder is 1.5 hours per pound and have achieved fairly good estimates with that guideline.
post #5 of 25
Thread Starter 
so a 4 lb chuckie should be done in 6.4 hours.. maybe..

im just trying to figure out when to start it and get everything scheduled.. i was gonna stick it in the smoker when i went to tonite but, doesnt sound like thats gonna work... hmmmmmmmm
post #6 of 25
since fixing a time is dang near impossible, i'd take your estimate and then add maybe 4 hours to it and start at that time. the great thing about BBQ is that if you're all done ahead of time you can double-foil it, wrap it in a couple of towels and set it in an empty cooler until it's time to fill the trough. it will stay piping hot and if a few things get done before others, it can all be served at the same time.
post #7 of 25
Thread Starter 
so, figure on roughly 10 hours??
post #8 of 25
Thats what I do.

Time is a guesstimate at best. 3 pounders seem to take something like 5 hours.

Don't forget, most of the time the meat will stall for awhile, and stay at the same temp, or even slide back a little. As long as your smoker is staying up to temp, don't futz with the temperature. At some point, your meat will start going back up in temp.
post #9 of 25
My chucks always seem to take a bit longer than the standard 1.5 hours per pound estimate, but I think 8 hours would be pretty safe.
post #10 of 25
Same here, chuckies seemed like they took forever when I did them...
post #11 of 25
Thread Starter 
HOUSTON!! i think we have a problem.. chucks only been on for less than 2 hours and my thermometer reads 125.. ??? ??? i think my chucks are too thin..
post #12 of 25
Thread Starter 
here they are
post #13 of 25


Pull your probes and put them in the top of the roast . you may be getting a false reading from the heat rising up the front / side of the pit.
Did this yesterday and it dropped my temps about 12 deg.
May or may not help?
post #14 of 25
No worry. I've always been amazed how fast they get to 140*. As long as your cooker is around 215~235, you're fine.
post #15 of 25
So the 'FOIL' step is like the same for ribs??...you foil and cook more with chucks?
post #16 of 25
The last chuckie I did was a 4.5lber and it took right at 7 hours. I took it to 205F for pullin.
post #17 of 25
Last chuckie I did was 4 pounds and took 11 hours @ 230....
They tease you because they seem to come up in temp quickly you think you are going to be done cooking really early - then they hit a plateau... and sit there.....
Be patient and you shall be rewarded.
post #18 of 25
Yes. Many of us foil them at about 160* and cook foiled until 190ish for slicing, or 200~205 for pulling.
post #19 of 25
I will be throwing on 2 Chuckies myself today. Mine are about 3lbs each. Qview this weekend will be limited as the wife and kids have the camera in Maine. I have lots of beer and the smoker in NY! Iam also painting the uptairs of the house this weekend if anybody wants to help!

I do have a question for all you Chuckie guys. This is my first attempt at them too. Do you use any finishing sauce on them at all like you would a pork butt?
post #20 of 25
Thread Starter 
it was a SUCCESS!!! i foiled them at about 155 because i had to go for a boat ride for a few hours.. got home and they were at 211 according to my thermometer. let them rest foiled for an hour or so and they pulled beautifully.. qview coming up soon..
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