Chuckie (Step by Step) with Qview

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Does a chuck not need alot of smoke? like how hamburger doesnt? or just do it like i would a pork but with a good amount of smoke?
As far as putting smoke on them, I would say just like a Pork Butt.

 
Bear, great looking chuck.  You always do a nice job with your tutorials.  Hope it inspired a few more people to try a chuck on the smoker.
Thank You Scubadoo,

I try to make them like I would like to find them---Easy on my brain!  
rolleyes.gif


Bear
 
Nicely done Bear!  The one chuck roast I have tried didn't turn out so well and I'm not sure where I went wrong but this post will surely help me "get back on that horse" and give it another try!

Mac
Just an update Bear, I did smoke a 4+ pound chuck roast day before yesterday (I still have not uploaded pics from the camera) and took my time and essentially followed your plan of attack in the OP.  Thank you!  In the past my chuck roast was tough and could have been used to hone a razor; okay, maybe not that bad, but still...  No, this one turned out tender and juicy!  Again, many thanks and make that one a wiki article for us!

Mac
 
 
Nicely done Bear!  The one chuck roast I have tried didn't turn out so well and I'm not sure where I went wrong but this post will surely help me "get back on that horse" and give it another try!

Mac
Just an update Bear, I did smoke a 4+ pound chuck roast day before yesterday (I still have not uploaded pics from the camera) and took my time and essentially followed your plan of attack in the OP.  Thank you!  In the past my chuck roast was tough and could have been used to hone a razor; okay, maybe not that bad, but still...  No, this one turned out tender and juicy!  Again, many thanks and make that one a wiki article for us!

Mac
 
So 3 months later I finally see your comment.

Thank You for your kind words---Glad it worked good for you!

Bear
 


Just getting around to seeing this thread, outstanding! Thanks.
Thanks Porked !

Bear
 
 
Awesome! Did you fill the entire AMNS or just 1 row on either side? Im doing one tomorrow with the new AMNS. Thanks
With this one, I filled the whole thing & lit both ends. Then if I remember correctly (4 months ago), when it burned out after about 4 or 5 hours, I threw a few chips in my MES drawer until it was time to foil.

If you fill an AMNS, and use high heat (225˚ and up), it's a good idea to keep an eye on it. 

It is possible for it to jump through an interior wall, and produce more smoke than you want.

If anyone is worried about that, all you have to do is only fill the outer 1 1/2 rows on each end. Lighting both ends would then get you about 2 to 5 hours of good smoke, depending on which AMNS you're using.

Bear
 
Bear,

I don't know how I missed this thread. That chuckie looks excellent. I haven't smoked one yet, but it's on my list.
 
I got three chuckles on the smoker right now they are at 130 and look and smell amazing, the reason I'm posting is because I got the inspiration from this post!
Thanks Bear!
 
Bear,

I don't know how I missed this thread. That chuckie looks excellent. I haven't smoked one yet, but it's on my list.
Thanks Al,

I did two pairs since this one, and you replied to both of them (one of those is on the Home Page carousel right now).

This one is in my signature.

You gotta do one Al---or 2 or 4.

Bear
 
This turned out to be my best Chuckie yet, so I figured I'd do some "Splainin'"
Got a 3 pound, 6 ounce Chuck Roast.

Coated it with "Thick" Wooshy Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy).

Wrapped it in plastic wrap & into the fridge over night.

6:45 AM---Preheat MES 30 to 240˚.

8:30 AM---Put meat in smoker, Fill A-MAZE-N-SMOKER with Apple Dust, lit on both ends and put it in smoker.

12:30 PM---Sterilize Meat probe with alcohol wipe and insert probe in meat & other probe in smoker. (Meat at 152˚ at 4 hours)

2:25 PM---Chuckie at 165˚ internal---Double wrap in aluminum foil, add mixture of 2 oz of Wooshy & 4 oz of Apple juice, and put back in smoker.

3:45 PM---Chuckie at 205˚ internal---Cut temp setting back to 100˚, but leave Chuckie in smoker, instead of putting in cooler.

4:50 PM---Kill power to smoker, remove Chuckie from smoker (had dropped back to190˚ internal temp).

Take pictures, pull Chuckie apart, add wife's taters, and eat.

Stopped smoking when foiled, after 6 hours.

Went from 165˚ to 205˚ in only 75 minutes, due to foiling.

This was my first Chuckie that did not stall.

Everything great!

Still have some for sammies next day & enough for 2 sammies tonight.

Thanks,

Bear

Enjoy the Qview:

Click on any picture for closer look:

Ready to rub:

58eee99a_DSC01490.jpg


Rubbed and wrapped for over night rest:

d63c4fe3_DSC01493.jpg


Nice smoke:

6c569748_DSC01498.jpg


Chuckie fresh out of smoker:

3965cdd1_DSC01509.jpg


Closer look:

8dd2cc7b_DSC01510.jpg


All pulled for Sammies:

03bde490_DSC01514.jpg


Supper (Sammie #1):

70037cef_DSC01516.jpg


Closer look:

dc886235_DSC01518.jpg


Thanks for looking
Extremely yummyful. I gotta make me some of that but using my own flavor profile (who cares if MY missus doesn't like hot stuff?) But why the mesh cap over the exhaust vent? And you sterilize your probes? Uh oh, I just wash mine in hot water and soap after using.
 
Extremely yummyful. I gotta make me some of that but using my own flavor profile (who cares if MY missus doesn't like hot stuff?) But why the mesh cap over the exhaust vent? And you sterilize your probes? Uh oh, I just wash mine in hot water and soap after using.
Thank You Rick!!!!

That is a stainless steel wire mesh sink strainer (upside down) It keeps bugs from entering through my exhaust vent. Especially during cold or warm smokes, and mostly freakin' stinkbugs!!!

When I smoke a large piece of meat, I wait at least 3 hours to put the probe in. That's more than enough time for the heat to kill any nasties on the outside of the meat. Then even though I wash my probes before using, I still use an alcohol wipe on the part going into the meat before inserting, to makes sure they are sterile.

Bear
 
I'm going to give this a try this weekend. Picked up a 4.3lb chuck. Hopefully all goes well. I'll be throwing it in my MES 30.
Don't have an AMNS so should it be ok with the chips on the stock burner?
 
I'm going to give this a try this weekend. Picked up a 4.3lb chuck. Hopefully all goes well. I'll be throwing it in my MES 30.
Don't have an AMNS so should it be ok with the chips on the stock burner?
If you can get some light to medium smoke (TBS) with your chip burner, without getting any heavy smoke, you could be OK, but I would recommend an AMNPS. Then you can get up to 12 hours of perfect, continuous, consistent smoke, without having to mess with it. It makes smoking meat the pleasure it should be.

Bear
 
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