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2nd Attempt with Chuckie ... Questions

post #1 of 7
Thread Starter 

I plan on trying smoking a chuckie for the 2nd time on Sunday.   My first time I was not as impressed as I was hoping.  (It was a little dry).  I thought I did everything by the book last time -


-  Used mesquite/hickory wood

-  Smoked at Temp of 235

-  Foiled at 160 and took out at 205

-  Put it in a cooler for 1 hour

-  Used my Maverick digital probes to keep track of the temp's

-  Rubbed with Pepper, garlic, onion, and salt.



What else should I have changed?  I have alot of experience smoking pulled pork with great results.


Has anyone every used mustard on a chuckie? (like you do with pulled pork).


Can I inject anything like a garlic marinade into the chuckie? 


Should I increase or decrease the temp of the smoker?

post #2 of 7

You should be swimming in juices. Maybe try using an aluminum pan to catch your juices or place the chuck right in the pan. Being there are 7 types of chucks, which one were you using?

 I also spritz my chucks with Makers Mark and Apple Juice. Mustard does nothing to the meat but help the Rub adhere better otherwise it cooks off.



post #3 of 7
Thread Starter 

I really am not sure what type I bought.  I got it at Sam's - it was a boneless chuck roast.   I will try the aluminum pan this time for the Chuckie.   I foiled mine at 160 ish but did not get the juices you are showing in the picture.   I did not spritz - since I am always worried about losing heat in the smoker.  

post #4 of 7

 I usually marinade with Mojo Crillio. Very good for beef.. Use some good aluminum foil or double wrap. That may help. I usually go to 210º internal, not much different. I find the Underblades and 7 Bone Chucks work best for me. Find one that has some good marbleling;

post #5 of 7

I injected mine and smoked it around the same time and temp as you and also foiled it and it came out very juicy. Try injecting it and the foil trick and see how you like it.

post #6 of 7

I'm not sure which chuckie you have either. I have smoked quick a few and to some really good results too. I would rub mine the night before and use the saran wrap trick and let it marinate that way. Then smoke it like you said and you should be fine and have some good chuckie for pulling to. Oh yea don't forget the Qview.

post #7 of 7

I also injected, marinated, and put on the rub the night before. Mopped the next day with extra beer not used in the marinade. I had a decent amount of juice but I think I will try the pan to catch the drippings.

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