ALRIGHT... gonna try 2 chucks..Q VIEW. need some help..

Discussion in 'Beef' started by oonighttrain, Jul 3, 2009.

  1. oonighttrain

    oonighttrain Smoke Blower

    all this talk about the chuck got me talked into it. went to the store and asked for 2 chucks.. just under 4lbs each. i got some cherries and poured the juice out, mixed it with some disarrano and injected them. rubbed them with some montreal steak seasoning and a few other things.. there in the frig getting happy right now..

    heres the question.. WHAT NOW? [​IMG]

    225 about the right temp in my smoker??
    i want to be able to pull them when im done.. wrap at 165 and take up to 200??

    thanks!
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Last week I did some, wrapped at 160 and took to 205...Smoked right around 230...Nice looking chuckies...
     
  3. oonighttrain

    oonighttrain Smoke Blower

    from what i read, this is going to be a loooong process??? i read somewhere to basically just forget about looking in the smoker for 10 hours??????
     
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    it all depends on weight and mass, jeff's latest newsletter says for brisket you can guesstimate 1.6 hours per pound PLUS two hours. with chuckies it might be a little less - i know that a common rule of thumb for pork shoulder is 1.5 hours per pound and have achieved fairly good estimates with that guideline.
     
  5. oonighttrain

    oonighttrain Smoke Blower

    so a 4 lb chuckie should be done in 6.4 hours.. maybe..

    im just trying to figure out when to start it and get everything scheduled.. i was gonna stick it in the smoker when i went to tonite but, doesnt sound like thats gonna work... hmmmmmmmm
     
  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    since fixing a time is dang near impossible, i'd take your estimate and then add maybe 4 hours to it and start at that time. the great thing about BBQ is that if you're all done ahead of time you can double-foil it, wrap it in a couple of towels and set it in an empty cooler until it's time to fill the trough. it will stay piping hot and if a few things get done before others, it can all be served at the same time.
     
  7. oonighttrain

    oonighttrain Smoke Blower

    so, figure on roughly 10 hours??
     
  8. bigsteve

    bigsteve Master of the Pit

    Thats what I do.

    Time is a guesstimate at best. 3 pounders seem to take something like 5 hours.

    Don't forget, most of the time the meat will stall for awhile, and stay at the same temp, or even slide back a little. As long as your smoker is staying up to temp, don't futz with the temperature. At some point, your meat will start going back up in temp.
     
  9. My chucks always seem to take a bit longer than the standard 1.5 hours per pound estimate, but I think 8 hours would be pretty safe.
     
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Same here, chuckies seemed like they took forever when I did them...
     
  11. oonighttrain

    oonighttrain Smoke Blower

    HOUSTON!! i think we have a problem.. chucks only been on for less than 2 hours and my thermometer reads 125.. ??? ??? i think my chucks are too thin..
     
  12. oonighttrain

    oonighttrain Smoke Blower

    here they are
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Pull your probes and put them in the top of the roast . you may be getting a false reading from the heat rising up the front / side of the pit.
    Did this yesterday and it dropped my temps about 12 deg.
    May or may not help?
     
  14. bigsteve

    bigsteve Master of the Pit

    No worry. I've always been amazed how fast they get to 140*. As long as your cooker is around 215~235, you're fine.
     
  15. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    So the 'FOIL' step is like the same for ribs??...you foil and cook more with chucks?
     
  16. rickw

    rickw Master of the Pit OTBS Member

    The last chuckie I did was a 4.5lber and it took right at 7 hours. I took it to 205F for pullin.
     
  17. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Last chuckie I did was 4 pounds and took 11 hours @ 230....
    They tease you because they seem to come up in temp quickly you think you are going to be done cooking really early - then they hit a plateau... and sit there.....
    Be patient and you shall be rewarded.
     
  18. bigsteve

    bigsteve Master of the Pit

    Yes. Many of us foil them at about 160* and cook foiled until 190ish for slicing, or 200~205 for pulling.
     
  19. billbo

    billbo Master of the Pit OTBS Member

    I will be throwing on 2 Chuckies myself today. Mine are about 3lbs each. Qview this weekend will be limited as the wife and kids have the camera in Maine. I have lots of beer and the smoker in NY! Iam also painting the uptairs of the house this weekend if anybody wants to help!

    I do have a question for all you Chuckie guys. This is my first attempt at them too. Do you use any finishing sauce on them at all like you would a pork butt?
     
  20. oonighttrain

    oonighttrain Smoke Blower

    it was a SUCCESS!!! i foiled them at about 155 because i had to go for a boat ride for a few hours.. got home and they were at 211 according to my thermometer. let them rest foiled for an hour or so and they pulled beautifully.. qview coming up soon..
     

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