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1st Chuckie (Thanks Bearcarver!)

Discussion in 'Beef' started by deannc, Oct 4, 2010.

  1. deannc

    deannc Master of the Pit

    After reading Bearcarvers great post on Chuckies the other day I got motivated to venture out of the pork arena again and give it a shot! lol  It turned out so good the wife now wants me to do a brisket this coming weekend!  I'll have to study up all week on here! lol

    Followed Bearcarvers instructions after picking up this 3lb 11oz (previously thought it 3.6) Chuckie Saturday evening.  Covered it in the new Thick Worcheshire sauce and my only mistake was I picked up a store bought rub (McCormick sweet & smoky) I ended up not liking much.  I was lazy and didn't feel like making up a batch of rub so that's just the cost for a shortcut!  Double wrapped in plastic wrap and put in the fridge overnight.  


    900 a.m. on the smoker at 240*  Cool, windy day, temps bounced up and down all day

    100 p.m. probed Internal Temp 154*

    305 p.m. IT reached 165* foiled in tin pan along with 2oz Worcheshire and 4ozs Apple Juice

    437 p.m. IT reached 205*


    Pulled at the 6 hour mark IT 165*.  Didn't spritz and this thing is nice and moist!


    Pulled at just over 7 1/2 hours with an IT 205*


    Probably could have let it rest longer (only went 1/2 hour) and the upper section in the above picture was a little tough to pull, but overall, aside from the rub, it was a nice moist and delicious change from pork!  (No one else minded the rub and there were no leftovers!) 


    Thanks again Bearcarver for the inspiration to give this a try and especially thanks for the great post!  Brisket studying to commence now! lol
    Last edited: Oct 4, 2010
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Any time there are no leftovers then all is good
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Good lookin chuckie there Dean. I also picked up some of that sweet and smokey rub, tried it on some chicken thigh's and was not impressed. I did a 5 pound chuckie yesterday and just rubbed it with garlic salt and CBP, came out incredible.
  4. deannc

    deannc Master of the Pit

         Always a good sign for sure!  
         Thank you!  There was just something about that taste of the rub that just rubbed my taste buds the wrong way.  Not sure if it was the cinnamon or what, but it's in the trash can! 

  5. pandemonium

    pandemonium Master of the Pit

    Looks good Dean, did you cook it on the uds? im gonna pick up one or two tomorrow probably grind one for some fresh burgers and smoke the other one. did you save the drippings?
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    Love those chuckies.  Great job, glad your wife is pushing you to cook more.  Thats nice.
  7. deannc

    deannc Master of the Pit

         I wanted to use the UDS because I do love the added flavor it adds, but I haven't adjusted in yet so I can raise the cooking rack up a couple inches.  When I raised the coal grate it brought the cooking rack to about 24" from the coal grate and the butts I done in it were sticking to the rack.  I didn't even think to use a drip pan for the drippings, I just had the juices from what I added to the pan when I foiled at 165*.  Wish I had though because the water pan in the bottom of the smoker was nicely colored from the drippings.  

         RW thank you!  In the beginning she complained about my love affair with the smoker because I'd smoke the entire weekend, every weekend, but she's adjusting and coming around! lol  
    Last edited: Oct 4, 2010
  8. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Nice Chuckie you got there Dean...[​IMG]
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Very nice chuckie you have there Dean.
  10. squirrel

    squirrel Master of the Pit OTBS Member

    Good job Dean! I can't wait to see how your brisket turns out. I haven't had much luck with them. Great pictures too! Thanks for sharing!
  11. Nice Job! I am going to try my first Chuckie this weekend. Crossing my fingers it goes as well as your did. [​IMG]
  12. deannc

    deannc Master of the Pit

    Mark, Squirrel and Duffman - thank you!  I still just can't get the flavor of that rub I used out of my head! LOL  I haven't done a packer yet, but if things go well I'll be given it a try this weekend.  I've never had burnt ends and can't wait to try those!  
  13. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Nice job on the chuckie! My next one I'm using the thick wooshy sauce for sure.
  14. pandemonium

    pandemonium Master of the Pit

    too many lurkers man 114 views and only 13 replies is unacceptable people!! get your hands off that and put them on the keyboard!! ok had to vent
  15. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hey Dean that looks good from here and it sounds like it was a hit there too
  16. pandemonium

    pandemonium Master of the Pit

    How long should i expect this chucky to take about? its about a four pounder.
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice pulled chuckie, Dean! I couldn't make out for sure which cut that was...looked like the cross-rib...seems there's one spot that doesn't want to come apart real easy.

    A couple hours of towel-wrapped resting will help a bit more with that, just like a pork butt.

    Anyway, I had to look, 'cause we've got four under-blade chucks in the freezer...two for the wife to cook, and two for me [​IMG]

    Keep your smoker warm & happy!

  18. chefrob

    chefrob Master of the Pit OTBS Member

    nice chuckie, just picked up 4 on a BOGO sale..............
  19. pandemonium

    pandemonium Master of the Pit

    oh man mines almost done and your pics are killing me lol
  20. deannc

    deannc Master of the Pit

    Meateater - I definitely liked the thick wooshy sauce!  

    Scarbelly - Thanks, it was scarfed down pretty quickly....lol  I was eyeballing a couple more in store this evening after work while hunting a packer.  They're inexpensive and tasty.

    Eric - I'm not positive on the cut, but after looking at the store this evening I think you're right, it was probably the cross-rib...they had two section of them I noticed tonight and one section was labeled under-blade I believe.  This one was labeled chuck pot assorted boneless.  The next one I'm going to allow for more resting time because you called it, the one section was tough to pull.

    The wife usually crockpots these and she was like, "you're going to smoke that?" lol  She wanted to make carrots and tatters to go with it. 

    Chefrob - Thank you!  I'm definitely going pick up more of these.  I want to find a spicier rub to try on the next one.

    Gary - how long have you had yours smoking?  I can't wait to try one on the UDS, just adds so much more of the flavor I like compared to my gasser.  Looking forward to hear how great yours turns out!  

    Last edited: Oct 6, 2010