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1st Chuckie - Updated w/Qview

post #1 of 9
Thread Starter 
Thanks for all of the advice!!!!

The chuckie has been in the MES for 5 hours now, and is at 154*. I plan to leave it until it hits 160, then foil and leave until about 205, followed by a rest in the cooler.

Here it is in the smoker

surrounded by smoke. pic through the window

the hickory TBS

more pics to follow...
post #2 of 9
Looking good so far.
post #3 of 9
Thread Starter 
Here is the final product and some observations...

Just out of the foil


constructing sammich

out from under the broiler

ready to eat dinner!!!

ok, now my observations...

the meat still seemed to have a lot of fat in it. I thought more would cook out while it was in the smoker. I smoked at 230* until I foiled, then bumped up to 250*. Maybe my smoke temp was too low to render all of the fat? Also foiled at 155* internal due to time constraints, and took to 210*. I was only able to rest in the cooler for a little over an hour because it was time to eat.

Overall, I was impressed with the flavor and amount of smoke. Next time will probably smoke the whole time at 250* and see what happens.
post #4 of 9
Looks great - nice job. PDT_Armataz_01_34.gif
post #5 of 9

Looks good

Nice job, looked tasty...points.gif
post #6 of 9
Yea mine had quite a bit of fat as well. Makes for a nice and juicy cut of meat.
post #7 of 9
u did good all that matters is that u like the end result
post #8 of 9
Great looking chuckie. points.gif
post #9 of 9
You did a real good job..The sammie looks great..
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