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First time Chuckie's

Discussion in 'Beef' started by bamafan, Sep 2, 2010.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Going to try Chuckies for the first time this weekend for the start of Bama football. Bought 3 that are all right at 3 pounds. Was planning on rubbing with Jeff’s rub and smoking @ 220-250 til 165 and wrapping and taking them up to 200. What’s a good guess for the cook time? Thought about topping the rub off with a good coating of course black pepper . Any suggestions for injection or spritz for these. I normally apple juice for butts but this is the first for the chuck roasts. Thanks in advance for tips suggestions.
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I would say maybe 5-6 hours shouold work but I would always leave more time then that. After all you can pack the cooler tight with towels and it will keep the chucks nice and hot for hours. Now as far as the spirtzing I aways use a mixture of apple juice and cyder vinegar and that works well for me. So just remember the GATORS are coming up soon enough
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Thanks Mark. Looking forward to trying these out. Time to try something different. Glad the season's finally here!. Remember the last time the GATOS came to T-Town!!
  4. rc1991

    rc1991 Smoke Blower

    I've done a few chuckies now which have gone over great with the crowd. For a rub I used sea salt, coarse black pepper, garlic powder, thyme, and paprika. I injected with a mixture of beer and worcestershire and spritzed with beer. Foiled at 160 and took to 190 for slicing. Smoked at about 225-250 and for 3 lb chucks that generally took anywhere from 6-8 hours. The last one I did I experimented a bit and used Bicentennial Rub from Penzy's spices and didn't inject and that came out really good as well.