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First Chuckie Started

post #1 of 9
Thread Starter 
First chuckie is in the smoker. Just rubbed with some worchestishire and Lucille's BBQ Rub. Didn't inject. Figured I'd go simple on my first one and go from there. Still debating on whether I want to wrap at 160 or not. I have to go to my daughter's soccer party today and am worried about it finishing up while there so that my affect my decision to wrap or not in case I need to prolong it by not wrapping.


Looks like it might rain today so put up an umbrella over the smoker. No wind so hopefully we shouldn't get any sideways rain. I need a longer term solution for smoking during the winter, though.

post #2 of 9
If you have to leave and not sure when your gonna get back, wrap it or pan it and cover... set your MES to 195 and it will be perfect when you get back. I do this a lot overnight when I don't want to stay up with it. Ron Man turned me onto it and it works great. Just make sure and add some liquid to your chuckie before you foil it. Beef broth works really nice with a chuck. How do you prolong it by not wrapping?
post #3 of 9
Thread Starter 
Thanks for the tip. I may have to do that. Although, it is already at 155 which is kind of surprising since it has only been about 3 hours.

Ha, I don't know. I'm a newbie!!! PDT_Armataz_01_04.gif

I thought that wrapping makes it go faster so I took the reverse that not wrapping prolongs it with respect to not wrapping. Probably not the best wording and probably not even factually correct. PDT_Armataz_01_03.gif
post #4 of 9
It probably speeds up the cooking process to foil but I've done it both ways and I haven't really noticed much of a difference in cooking time. My thinkin is that if you need to prolong a smoke for some reason you stand a better chance of not drying out your meat by adding some liquid and foiling, turning down the heat to the desired internal. That's easy to do with an MES.
post #5 of 9
I think Dave was talking about foiling and then turn the smoker down to 195 ans then it would hang longer at a lower temp thous giving you time to go to your daughter's soccer game. Then finish it when you get back. Are you planning to slice or pull your chuck when you get it too a certain temp. !65-170 to slice and 205 for pulling.
post #6 of 9
Thread Starter 
Hey, you updated your pic. Looks awesome, love the TV out there!!!

I plan to pull it. Foiled it at 165 a little bit a go and it is up to 175 already.

Didn't have any beef broth laying around so used a mixture of root beer and BBQ sauce. That has worked well for me for pork so hopefully will work with the chuckie.

I have to leave in about an hour so I'll turn the MES down to 195 when I leave and when I get back crank it back up. I guess it will be a smoked/braised chuckie. Will hopefully come out moist if anything.

Thanks for the help everyone. Love this board!!!!
post #7 of 9
Thread Starter 
OK, I'm back from the end of year soccer party. I turned down the MES to 195 and it was at 198 when I got back and the meat was at 199. I'm guessing it must have never dropped all the way down to 195. Not that cold here today and the wind isn't blowing so the MES must have held the temp well.

So I've cranked it back up and I should hit 205 pretty quick. But it just occurred to me that this is my first time wrapping with a liquid so I'm not sure when I pull it out and let it rest in the foil if I should drain it or let it sit in the foil with the liquid?
post #8 of 9
You may want to open and test it with a fork, it may be ready for pulling now.

Let us know with some Qview.
post #9 of 9
I've gotta try one of these. I'd love some Qview to get an idea of how they turn out.
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