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First time chuckies with Q-view

voldaddy

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After reading a lot of the threads on chuckies, I decided to take the plunge and give them a shot. My plan is to pull for sandwiches. I'm going to try to follow the great tutorial from Bear on my first effort.Thanks so much for the help Bear!

My first stumbling block was that I could not find any thick worcestershire sauce at the Bi-Lo, so I impriovised and decided to use A1 instead of mustard as my base. I then rubbed with steak rub, wrapped in saran wrap, and put into the fridge overnight.

In some of the chuckie threads I noticed some people used the disposable tin pans, so I thought I would try it like this for my first effort. I want to retain as much of the juices for au jus that I can.

I got them on about 8:30 this morning at 225, and they are about 2.5 pounds each.

Here's one in the pan ready for the smoke and the other about to meet the same fate:



Here's my thick worcestershire substitute and steak rub:

 

voldaddy

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I'm planning on putting foil over the pan at about 165, and taking to about 205 for pulling.

I'm using hickory chips for the smoke.

I'm going to put the probes in them after about 3 hours.

Will update later.
 

Bearcarver

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Great start Voldaddy,

A1 will be fine---who knows, might even be better for this type thing.

Putting them in a pan might get you a little less smoke, and little less bark, but I'm sure they'll be great !

You won't believe how good a sammy with this stuff in tastes!!!

Can't wait to see the final pics,

Bear
 

jack3608

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Great looking start to the day...I hope your smoke runs smooth for you. Im chomping at the bit here, about one more week till I can wake up with a coffee and a fire as its still a bit too cold here yet.

Looking forward to some more qview.
 

rbranstner

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I personally don't like the meat sitting in all of the juices in the bottom of the pan so I usually put the pan on the shelf below so the drippings drip into it or do like Bear does and put some of those smaller cooling racks in the bottom of the pan that keep the meat up off the bottom of the pan and out of the juices. I just don't like how soggy the meat can get when it sits in the juices. 
 

voldaddy

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I personally don't like the meat sitting in all of the juices in the bottom of the pan so I usually put the pan on the shelf below so the drippings drip into it or do like Bear does and put some of those smaller cooling racks in the bottom of the pan that keep the meat up off the bottom of the pan and out of the juices. I just don't like how soggy the meat can get when it sits in the juices. 
I thought about the meat sitting in the juices in the bottom of the pan, but thought since I'm pulling for sammies it wouldn't matter.

As Bear noted above, I know that I won't get a good bark, either.

Oh well, just another excuse to smoke some more next week w/o the pan...for scientific purposes, of course.   :)
 

voldaddy

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Put the thermometers in at 11:00, 2.5 hours into the smoke, and I was at 165 and 167.

I'm thinking of not foiling them, as this is going to be for dinner, and I have plenty of time to spare.

I threw more chips into the MES and will let it smoke some more.

I have seen the foil-no foil debates for ribs, so I'm going to keep it smoking to 205.

I think the next ones I smoke will be out of the pan to get a better bark, and foiled.

More updates later!
 

Bearcarver

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I thought about the meat sitting in the juices in the bottom of the pan, but thought since I'm pulling for sammies it wouldn't matter.

As Bear noted above, I know that I won't get a good bark, either.

Oh well, just another excuse to smoke some more next week w/o the pan...for scientific purposes, of course.   :)

LOL---That's the way to do it-----Try it every way you can think of-----They'll all be good, and you'll find the best way for YOU.

Ross & I, and others just tell you what we have learned to make it a bit easier for you to get going---You're doing GREAT!

Back to my seat----------
    I'm guessing they'll be done around 5 PM.

Bear
 
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SmokinAl

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Sounds like it's going great so far, but I'm with the other guys. I like to have the roast on the grate with a pan under it catching the juice. Waiting patiently for the finish! Save me a seat Bear!
 

voldaddy

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3:00 and we are at 191 and 192. This is 6.5 hours into the smoke.

I had to pull them and drain the juice, as one of my thermometers was going crazy, and I think it was due to it hitting the hot liquid.

The top has a pretty nice bark, none on the bottom from sitting in the juices.

I plan to take to 205, then pour the juices back into the pan, foil, turn the MES down to 100, and leave in there for about another hour per Bear's instructions.

Here's a couple of pics:



 

Bearcarver

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3:00 and we are at 191 and 192. This is 6.5 hours into the smoke.

I had to pull them and drain the juice, as one of my thermometers was going crazy, and I think it was due to it hitting the hot liquid.

The top has a pretty nice bark, none on the bottom from sitting in the juices.

I plan to take to 205, then pour the juices back into the pan, foil, turn the MES down to 100, and leave in there for about another hour per Bear's instructions.

Here's a couple of pics:
Just letting you know---I only do that when it's not time to eat yet.

I use that method, instead of putting it in towels & in a cooler.

Bear
 

voldaddy

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Done!

I hit 205, foiled the pan, cut the temperature to 100, and left it in the MES for an hour instead of foiling and into the cooler.

I have the juices in the freezer to separate the fat.

I sampled as I was pulling, and it was GREAT! The A1 taste really came through, so if you are a fan of A1 like I am, I suggest giving this a try. It's delicious.

Here's a few pics:

After sitting for an hour foiled:



A couple of pics of the chuckie pulled:





Close-up of the finished product:

 

Bearcarver

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Looks Great!

I think I'll try the A1 myself next time.

I prefer Worcestershire on just about all my Beef, but for under the rub, a little more Zap could be better.

I think A1 has that extra Zap!

Oh boy---Thanks to you, my next Chuckies might be my best yet!!!!

Aint this a Great Place!

Thanks,

Bear
 

voldaddy

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Thanks Bear, your how to was a big help. I'll be very interested to get your opinion on the A1 when you try it instead of worcestershire.

While I have nothing to compare to the A1 as the "paste" for the rub, I think I will continue to use the A1.

You could sense the taste of the A1 as well as the hickory smoke, and the played against each other very well.

The sandwich was great!

Next time I'll smoke on the rack with the pan underneath to catch the drippings and see how it goes. If I was going to slice it, I would for sure put it on the rack, but since I knew I was pulling the meat then the pan was fine.

The bark on the top was very nice, and it took smoke for 8 full hours. I think I will smoke to 165 next time and foil to 205, then cooler for an hour. It will have to go to top this one!

Thanks for looking at my Q-view, hope it gets someone off of the fence like Bear's post did for me. Chuckies were put in the crock pot at my house with taters and carrots to make a roast prior to today. Now, it's smoked all the way.
 
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gotarace

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Great looking chuckies ...i do them with the foil pan below myself...i love me a big old chuckie sammy 
 

beer-b-q

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They Look Great and I too am going to try the next batch I do with A1 on one of them...
 

voldaddy

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That's great, I look forward to seeing what you and Bear think about the A1 rubbed chuckies, since you have something to compare them with.

I know it tasted great to me! I snuck a few pieces just now before leaving for church, and it tastes even better. I find that if I refrigerate something overnight, the smoky flavor is even more pronounced the next morning. I need to double and triple my amounts on my smokes, as we don't usually have a lot of leftovers...
 
They Look Great and I too am going to try the next batch I do with A1 on one of them...
 

Bearcarver

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Thanks Bear, your how to was a big help. I'll be very interested to get your opinion on the A1 when you try it instead of worcestershire.

While I have nothing to compare to the A1 as the "paste" for the rub, I think I will continue to use the A1.

You could sense the taste of the A1 as well as the hickory smoke, and the played against each other very well.

The sandwich was great!

Next time I'll smoke on the rack with the pan underneath to catch the drippings and see how it goes. If I was going to slice it, I would for sure put it on the rack, but since I knew I was pulling the meat then the pan was fine.

The bark on the top was very nice, and it took smoke for 8 full hours. I think I will smoke to 165 next time and foil to 205, then cooler for an hour. It will have to go to top this one!

Thanks for looking at my Q-view, hope it gets someone off of the fence like Bear's post did for me. Chuckies were put in the crock pot at my house with taters and carrots to make a roast prior to today. Now, it's smoked all the way.
Thanks for the kind words.

Note: You could also use one of these cheap little racks inside a throw-away pan, if you want.

It keeps your meat out of the juices.

You can get them for only a little over a Buck a piece:

 

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