Chucky questions

[jcam222]

Having a family get together this weekend and I am doing the meat lol. Based on timing I’d like to do something I can crank out in 6 hours or so. I already have a pork belly I smoked last week and froze. Going to cube that and do pig candy appetizers. Thinking I’d like to try some chuck for shredded beef. Most posts I’ve seen do L&S at 225. Have any of you done them around 275F for a faster finish at 205?

 

[b-one]

I like to smoke a chuckie till it has a nice color. Then I pan it with French onion soup seal it up and let it rip. First part of the cook usually 250 let it go 275-300 to finish. I add enough of the soup for moisture after pulling. I stopped to low a heat with chuckies as they were taking brisket time to cook.

 

[chilerelleno]

I agree, start slow and get some good smoke flavor, then braise it at 275°-300° or higher.

 

[jcam222]

Thanks guys!! I picked up 4 nice roasts. Going to rub them with S&P , cocoa and espresso. May or may not inject with broth. I’ll hit them with 4 hours of smoke @250F , wrap in pans and crank to 300F until they are 205F internal.

 

[chopsaw]

If you add broth or whatever to the pan when wrapping , make sure you heat it up first .

 

[motocrash]

 

[hardcookin]

I'm not sure your going to crank them out in 6 hours.
I guess it depends on the size.
Enjoy your smoke.

 

[chilerelleno]

Thanks guys!! I picked up 4 nice roasts. Going to rub them with S&P , cocoa and espresso. May or may not inject with broth. I’ll hit them with 4 hours of smoke @250F , wrap in pans and crank to 300F until they are 205F internal.

I'd go 2 hours of smoke at 250°, and then braise for 4 at a minimum of 275°-300°.
Probably go 325°-350°.
And leave time for it to cool down so you can pull it.

 

[zwiller]

I run all my smokes now at 275F. I really think there is really no difference is smoke pick up compared to 225F. Big fan of injecting over braise and last beef was 10% water, 1% salt, 1% mustard, .5% phosphate, .5% accent. Anymore, I am of the opinion a rub/flavor is best applied after smoking. For chuckies, I smoke day or so before and fridge. Day of, cut into chunks, toss in spice, and in a crock to warm and serve.