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Smoked Chuckie Take One

post #1 of 18
Thread Starter 
After getting favorable feedback on using chuck roast for pulled beef, I picked up a small 3# one tonight at Kroger to give it a whirl. I'm using CaJohns Carolina BBQ rub on this since I've had it in my cupboard for sometime now. We'll see how it goes tonight. Thanks for the tips again, as always!
post #2 of 18
Great Start, keep the qview coming...
post #3 of 18
Thread Starter 
About 2.5 hours in, it's hitting 145 or so. I might pull and foil it at 170 to see how that turns out. What do you think?

post #4 of 18
Sounds like a good plan. I love pulling chuckies for sandwhiches or enchilada's or... you get the point.. I typically foil mine at 165 to 175 with a bit of the mop till it hits 205.
post #5 of 18
What he said for pulling. For slicing, I remove it from the smoker at 151° and let it rest without foil. Comes out medium-rare.
post #6 of 18
What Rich said. Good luck whatever you do. Looks good so far.
post #7 of 18
Thread Starter 
Thanks folks. I wish I could buy everyone a beer on here that has posted tips and advice, both directly and indirectly, to my smoking endeavours.
post #8 of 18
Thread Starter 
I finally pulled it around 2am @ 205 to some foil and the cooler. I pulled it apart about 2:30am and this is what I got. The smoke flavor was not as strong as I had hoped, I used hickory wood chips, about 6 1/2 cup loads over the first 4 hours. This was done in a 30" MES, and took about 6 hours for a 3# chuck at 245 degrees.

Lunch should be good tomorrow!

post #9 of 18
Looks delicious, nice job!!
post #10 of 18
Looks nice and juicy Grue, good job...PDT_Armataz_01_37.gif
post #11 of 18
Nice job! PDT_Armataz_01_34.gif
post #12 of 18
That's a nice looking roast! Thanks for sharing.
post #13 of 18
Great looking chuckie.

points.giffor your first!
post #14 of 18
Thread Starter 
Thanks all. I wish it had been as juicy as it looked. The fat didn't really render down as much as I had hoped. It tasted good, but we think the pork butts easily outweigh the chuckies any day!
post #15 of 18
Yum, awesome looking Q...

I did two slightly bigger chucks 2 weeks ago and pulled one at 195 and rested 30 min, and the other at 215, and both looked like yours, but didn't pull, yet they sliced just like butter. I think I could have pulled if I wanted to put a little muscle to it, but hey sliced they were awesome with a 50/50 bbq sauce and au jus. You said the smoke flavor wasn't as strong as you hoped for. Wait until the next day, you will really notice it then.
post #16 of 18
Great looking Que...PDT_Armataz_01_37.gif
post #17 of 18
Looks great! I hope to try some sort of pulled beef for some mexican food soon. Thanks 4 the great Q-view
post #18 of 18
Looks really good to me there Gruelurks. As far as your smoke flavor you used hickory chips they should have smoked but hickory usually take higher heat to smoke.
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