First Chuckie

Discussion in 'Beef' started by culpepersmoke, Jun 11, 2010.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good [​IMG]  but your right had you waited out that stall it would have been more tender. The plateau is a pain but the meat sure is better for it
  2. flash

    flash Smoking Guru OTBS Member

    What type of chuck also?  Low and slow. No point in rushing it.
    Last edited: Jun 11, 2010
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Chuckies are wonderful but can stall a long time. I once had a chuckie take 11 hours and yours looks great. I think you will get a more tender result if you slice it a ittle differently. It looks in your pictures that you are slicing it mostly with the grain, and you want to slice it against the grain.

    I have 2 chuckies ready to go tomorrow - can't wait to have some chuckie tacos for dinner!
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    What you said about not rushing the meat you need to make time to take it low and slow it will help with your outcome. Once you wrapped it in foil did you put it in a cooler with towels to rest for 1-2 hours once it reached 195? If not you need to next time it makes it so juicy.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    You just have to hate those darned ole stalls. But then we always say you have to waitthem out. Nothing you are going to do will change the meats mind. But you learned a good lesson thou.
  6. A valuable lesson indeed. Same as a lot of things it's not the getting there but what we do in route. Next time I'll start it much earlier. I can always leave it in the cooler with towels if it gets done too soon.
  7. First Chuckies today for me as well, two 4 pounders, injected and rubbed, using chery and maple logs today. I will give everyone a full report. Silver Smoker is running very hot today for some wind??? I need a David Klose pit soooooo bad!!!!!

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