1st chuckie tomorrow

Discussion in 'Beef' started by tndawg, Apr 29, 2010.

  1. I'm trying my first chuckie tomorrow, and need a little advice...

    My meat is a little under 4 pounds, and I am planning on pulling for Au Jus Sammiches. I am thinking about 8 hours from putting on the smoker to dinner time. Does that sound about right? I tried to include smoking to 160*, double foil to 205*, then in the cooler for at least a couple of hors until dinner.

    Also, is it recommended to spritz/mop at all, so it don't dry out?

    Any other suggestions?

  2. flash

    flash Smoking Guru OTBS Member

    I would shoot for 210. I have had some chucks pull, some pull partial and some not at all. What type of chuck did you buy? 2 hours resting will be more than enough. Usually 4 1/2 to 5 1/2 hours on average with thicker cuts taking more than 6. I do spritz but you will love the juice in that foil when you are done.
    Try marinading it in Mojo Crillio.
  3. I will definitely try marinating next go round, but this one is rubbed and in the fridge!

    As far as the cut, the package just said "Chuck Roast Boneless". I guess I'm not sure which cut that is...
  4. douge

    douge Smoke Blower

    I'd allow at least an extra hour. The last chuckie I did was around the same size and it took about 6 hours to get to 200*(I foiled at 160-165).
  5. I think the best thing for a chuckie that's getting pulled, is to get it to 205-210 and then wrap in foil (if not already wrapped) and let it rest for at least 2 hours. The fat continues to melt and the connective tissue continues to break down even as the temp falls... which makes it very easy to pull. You'll also have plenty of juice that you can pour back over your beef or cook into your au jus.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    You are going to love that chuckie. I have never pulled one I usually slice mine but your time sounds about right for smoking & resting. I didn't mop or spray any of mine and they came out soo juicy and tender. Good luck.

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