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Chuckie Success with Qview


Smoke Blower
Joined Nov 8, 2010
After all these posts about "Chuckies" I decided to try a couple myself. They are worth the time!

I bought 2 boneless chuck roasts($2.58lb) weighing 2.8lbs a piece.

I Injected the roasts with French Onion soup, smeared L&P thick, and rubbed them down with my own blend. Let them chill overnight in the fridge.

After about 12 hrs in the fridge it was time to get ready to smoke.

Loaded my new 6x8 AMNS for the first time with Hickory dust. I wasnt sure how much to use but it turned out that 2 rows was plenty of smokey flavor. Lit both ends.

In to the new MES 40" for the first smoke.

 Foiled both around 160 with some Beef Consomme(not shown). Even though they were they same size, one took 6.5 hrs and the other took over 8hrs...talk about a stall!

All the way to 200. Let rest for 1/2hr or so. Dinner time.

Separated fat from juices and mixed in with the beef before making French dips.



Meat Mopper
Joined Mar 8, 2008
Looks great! If you had any leftovers, the flavor is even better the next day.


Smoking Fanatic
Joined Aug 22, 2010
Congrats on your 1st chuckies - they look dee-licious!  I always do an extra 1 or 2 for the freezer, it's one of my favorite cuts - lots of taste and super versatile.  And, frequently on sale for crazy low prices!  Cheers! 


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
nice chuckie.................


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Excellent job on your first try with your new MES!   

chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
Good job breaking that new bad boy in with some fine looking chuckies....congrats

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