Chuckie Success with Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

andrew82

Smoke Blower
Original poster
Nov 8, 2010
121
10
Winston Salem, NC
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.

b2d4700a_39579707.jpg


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.

4bb9a9d3_48954929.jpg


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

940efb10_56073982.jpg


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.

c2ac2dd1_54643269.jpg


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

e15fed23_mes40.jpg


 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!

72a20cde_35896695.jpg


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

8dfa9d93_32298121.jpg


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

\\
bd285502_c11v.jpg
 
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! 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky