1st chuckie tomorrow

tndawg

Smoke Blower

Original poster

Sep 9, 2009

119

12

Thomsons Station, TN

• Apr 29, 2010

• #1

I'm trying my first chuckie tomorrow, and need a little advice...

My meat is a little under 4 pounds, and I am planning on pulling for Au Jus Sammiches. I am thinking about 8 hours from putting on the smoker to dinner time. Does that sound about right? I tried to include smoking to 160*, double foil to 205*, then in the cooler for at least a couple of hors until dinner.

Also, is it recommended to spritz/mop at all, so it don't dry out?

Any other suggestions?

Thanks!!!!!!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Apr 29, 2010

• #2

I would shoot for 210. I have had some chucks pull, some pull partial and some not at all. What type of chuck did you buy? 2 hours resting will be more than enough. Usually 4 1/2 to 5 1/2 hours on average with thicker cuts taking more than 6. I do spritz but you will love the juice in that foil when you are done.
Try marinading it in Mojo Crillio.

 

tndawg

Smoke Blower

Original poster

Thread starter

Sep 9, 2009

119

12

Thomsons Station, TN

• Apr 29, 2010

• #3

I will definitely try marinating next go round, but this one is rubbed and in the fridge!

As far as the cut, the package just said "Chuck Roast Boneless". I guess I'm not sure which cut that is...

 

DougE

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Apr 13, 2010

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Richmond,KY

• Apr 29, 2010

• #4

I'd allow at least an extra hour. The last chuckie I did was around the same size and it took about 6 hours to get to 200*(I foiled at 160-165).

 

baz518

Newbie

May 20, 2008

28

10

Louisville, KY

• Apr 29, 2010

• #5

I think the best thing for a chuckie that's getting pulled, is to get it to 205-210 and then wrap in foil (if not already wrapped) and let it rest for at least 2 hours. The fat continues to melt and the connective tissue continues to break down even as the temp falls... which makes it very easy to pull. You'll also have plenty of juice that you can pour back over your beef or cook into your au jus.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Apr 29, 2010

• #6

You are going to love that chuckie. I have never pulled one I usually slice mine but your time sounds about right for smoking & resting. I didn't mop or spray any of mine and they came out soo juicy and tender. Good luck.