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First Chuckie, made into sammiches

post #1 of 12
Thread Starter 
Hi ya'll, I just finished up with dinner that I started yesterday. I made my first chuckie. I rubbed it first, then smoked it at 225 for about 10 hours, until it finally reached 165. I then foiled it and popped it in the oven at 315 until it hit 205. I had beef broth and onions sitting under the meat while in the smoker to catch the drippings. The finished product was kind of dry and tough, but after i put it in the slow cooker with the broth and drippings, it softened up. The smoke flavor was a bit too strong, so i put some carrots and potatoes in the broth, and it mellowed it up a bit. I also made some of Dutch's wicked baked beans. The finished meat was put on a sammich.

heres the Q-view

meat first in the smoker

smoker full with the meat, broth, and Dutch's wicked baked beans

Meat finished, sitting in the broth

pulled meat
post #2 of 12
Looks great Brian!! Cute helper too. PDT_Armataz_01_37.gif
post #3 of 12
That's some tasty looking Qview. The chuckie looks awesome!

post #4 of 12
Nice work. I need to make this one day.
post #5 of 12
never heard of this beforeicon_redface.gif
what cut of meat is this?
post #6 of 12
Thread Starter 
Its a nick name for a beef chuck roast. Sometimes you can find them on sale for quite cheap.
post #7 of 12


Try spritzing the meat with apple juice or etc. during the smoke several times (like once every hour or so), you very possibly could have foiled it much sooner again spritzing it good before wrapping......looked to be quite a thick chuck roast, probably why it was taking fairly long to reach temps.....I usually don't increase the temp. after foiling....250* tops and let the meat come up to temp at its own pace rather than forcing it....this is usually where it is getting tender....if you think about it... getting the meat up to 200* ish in 30 mins. by forcing the temp. is definitely not going to produce the same good results as getting to 200*ish in 3 hrs or so...you got the same internal temp...big difference in results.!!!

post #8 of 12
Now thats sound sweet looking chuckie. I like to slice them for sandwiches but to each their own. Yours looks great and yummy to.
post #9 of 12
10 hours icon_question.gif What type of chuck was this? I usually get them done in around 4 to 4 1/2 hours around 250º. Does look good though. Are you in higher elevations?
post #10 of 12
Thread Starter 
I have an electric smoker, and the manufacturer doesn't recommend opening the smoker up very often to spritz it as it will never be able to maintain temperature, so I just kept the water pan full. The only reason why I put it in the oven at a higher temp to force it was because it was getting late, It was probably 11pm by the time I took it out of the oven, and I had to be up early the next morning for church. It probably would have been several hours past that if kept at ~250F.
It was labeled as a regular chuck roast where I got it. It may have taken so long because I didn't have it fully defrosted, I put it in the microwave under the defrost option until it was mostly thawed, and when i put it in the smoker the thermometer read 50 degrees internal. It made it up past 140 within an hour and a half though, so I thought it would be fine. I don't live at a very high elevation, I'm about 400 feet above sea level icon_cool.gif

Next time I attempt a chuckie, I will give myself more time, allow the chuck to defrost for several days beforehand, and I will let it come up to room temperature before tossing it in the smoker. Thanks for all the tips and such, I also think next time I wont use quite so much smoke, 10 hours in the smoker got a bit overpowering before I had it soak in the au jus with potatoes and carrots.
post #11 of 12
I have had chuckies stall something fierce on me. I did a 4 pound chuckie last summer that took 11 hours @ 230 degrees... but it was worth it. I agree with Rick - you can't rush it.
Not sure if you have ever used this trick, but if you need to quickly thaw out meat, put it in a sealed bag and submerse in cold water. I have no idea why this works, it just does.
post #12 of 12
There are actually seven different types of chucks. I find the real thick ones will take quite a bit longer. For me up to 6 to 6 1/2 hours, but here in Florida, there is no elevation icon_confused.gif If you find at the end of your smoke that you do still have water left, cut back on the amount of water some. I actually use Playbox sand, especially this time of year with colder temps. I get higher and more constant temps this way. Remember too that the interior of the meat no longer accepts smoke past 140º internal. The surface will, but only alittle, so at this time you can really cut back on your smoke and avoid the overdone smoke flavor.

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