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My First Chuckie with Qview

post #1 of 11
Thread Starter 
New Year's Eve was supposed to bring us cold rain so I decided to attempt my first chuckie on the day before New Year's Eve. It started with prepping the roast on the 29'th so I could smoke on the 30'th.

I started off with an Angus Beef Chuck Roast...

I kept things simple by rubbing the roast with EVOO and then coated it with Stubbs Bar-B-Q Spice Rub (and a little Miller Lite for me)...

Chuckie all rubbed down and ready to be wrapped in Saran Wrap and put in the refrigerator for 24 hours.

I smoked the roast over a mixture of oak and hickory. I filled the pan with water, beef broth, and sliced onions. I know lots of folks say flavoring in the pan doesn't help but man did it smell good. I used the Minion Method and I started with way too many lit coals. This provided quite a challenge as instead of sneaking up on the temp, I shot past it and was trying to get back down to a descent temperature. Thanks to all of you that responded to my post on Wednesday afternoon regarding high temps on my WSM. So after the temp issue was resolved the roast went on. I planned to pull it at 165*, foil it, and take it to 190* for slicing. I hit a stall around 157* to 159* but once I hit 160* it went fairly quickly up to 165*.

Here it is off the smoker before being sprayed down with apple cider and foiled...

Once it hit 190*, I wrapped it in towels and put it in a cooler for an hour. Here's the finished chuckie...

Sliced and on my plate with a side of tomatos, okra, and corn over brown rice...

It was good but the end pieces seemed a bit dry. The center section was pretty tender and moist. Maybe I need to take it to a higher temp. I think next time I'll take it to 205* and pull the roast instead of slicing it.

Thanks to everyone who posted about their own chuckies. You helped me on my first attempt!
post #2 of 11
Looks like a good first attempt. I have never sliced a chuckie. Only pulled.
post #3 of 11
Great job on the chuckie Tom! Definetly does not look like a first!

Good work!
post #4 of 11
Not bad for a first attempt. Shoot for 205 to 210 for pulled beef. Seems to work better for Chuckies, atleast in my book.
post #5 of 11
Wow excellent job Tom, that had to be good PDT_Armataz_01_37.gif
post #6 of 11
Looks tasty and Angus to boot! I've always pulled my chuckies too. But your's looks delicious.

points.giffor your first
post #7 of 11
Very nice! That is one lean chuckie - maybe that has something to do with why it seemed a but dry?
post #8 of 11
Your chuckie looks great and I have sliced a few of them too. But I have pulled them too and like it alot. Your did seam awful lean for sure but it came out look good. But I have taken them to 195-200 atleast for even slicing and they came out really juicy too.
post #9 of 11
Thread Starter 
Thanks for the replies and for the points guys. I thought it seemed lean too and you bring up a good point - that could be why it was on the dry side.
post #10 of 11
That's what I thought. Not much fat content in that one. Get one that has alot more fat and marbling and try that. I'm with the rest of these guys. I always go to 200, foil, and pull it. It's a very versatile cut when pulled and saved for alot of dishes.
post #11 of 11
Looks Great...PDT_Armataz_01_34.gif
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