Chuckies

[jtshoe]

Anyone smoke a chuck at 250, wrap and kick temp up to 325 cause of time crunch ? If so how did it turn out.. after 3 hours.......

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• jtshoe
• Jul 15, 2017

 

[noboundaries]

When I smoke chuckies, I always crank up the temp after I wrap it. 

I treat chuckies like smoked pot roast.  I'll smoke it at a low temp until it hits the stall, then wrap it with all kinds of veggies and liquid, depending on my flavor profile.  Then I send the temp northward, 350F or higher until it passes the probe test through the wrap.  Always comes out juicy and tender. 

 

[jtshoe]

Just pulled off at 205 IT. Still doesn't feel pull able.

 

[hardcookin]

Last chuckie's I did, One ended up being probe tender at 210.

 

[chilerelleno]

Looks delicious, I love Chucks.

 

[maineac]

I had to take my last 2 chucks to 212* before they were pullable.