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First Chuckie

post #1 of 8
Thread Starter 

Tonight was my first chuckie. Although it was a small chuck it seemed to stall at around 155 degrees. I got a little impatient and turned up the heat to get it up to 165. I foiled it, added a little beer to the foil and took it up to 195 quickly. The result was great tasting but a bit on the tough side. I used a rub I found on line that has a lot of crushed black pepper. Probably 4 hours total at around 225 to 245. When it seemed to stall I bumped it up to 300.

Next time I'll definitely add a little time because if this was tender it would have been fantastic. All in all still editable.

 

 

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post #2 of 8

It looks good  but your right had you waited out that stall it would have been more tender. The plateau is a pain but the meat sure is better for it

post #3 of 8

What type of chuck also?  Low and slow. No point in rushing it.

post #4 of 8

Chuckies are wonderful but can stall a long time. I once had a chuckie take 11 hours and yours looks great. I think you will get a more tender result if you slice it a ittle differently. It looks in your pictures that you are slicing it mostly with the grain, and you want to slice it against the grain.

I have 2 chuckies ready to go tomorrow - can't wait to have some chuckie tacos for dinner!

 

 

post #5 of 8

What you said about not rushing the meat you need to make time to take it low and slow it will help with your outcome. Once you wrapped it in foil did you put it in a cooler with towels to rest for 1-2 hours once it reached 195? If not you need to next time it makes it so juicy.

post #6 of 8

You just have to hate those darned ole stalls. But then we always say you have to waitthem out. Nothing you are going to do will change the meats mind. But you learned a good lesson thou.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

You just have to hate those darned ole stalls. But then we always say you have to waitthem out. Nothing you are going to do will change the meats mind. But you learned a good lesson thou.



A valuable lesson indeed. Same as a lot of things it's not the getting there but what we do in route. Next time I'll start it much earlier. I can always leave it in the cooler with towels if it gets done too soon.

post #8 of 8

First Chuckies today for me as well, two 4 pounders, injected and rubbed, using chery and maple logs today. I will give everyone a full report. Silver Smoker is running very hot today for some reason....no wind??? I need a David Klose pit soooooo bad!!!!!

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