• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My 1st Chuckie.....what a day!!!!!

lspilot82

Meat Mopper
162
11
Joined Nov 30, 2009
Well guys after posting my other thread, I, with help of you guys have decided to do a chuck roast. So I awoke early this morning and set out on a mission to find the perfect chuckie. I was looking for one that wasnt to little and one that wasnt to expensive since im on a budget. My 1st two stops were at two local meat markets here in town....surprisingly both places had them for $3.89 lb, which I though was kinda high, so I went on to Winn Dixie thinking they might be on sale....well I thought wrong. There they were $4.99 lb, but since I had a Winn Dixie card I would save about $1.00 a lb...so i said screw it and bought it.....anyway I brought her home, rubbed her down with just a few spices and a little bit of sugar and on to the smoker she went...here are the pics.
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,600
139
Joined Dec 29, 2009
Great Start

Todd
 

chef willie

Master of the Pit
OTBS Member
3,199
364
Joined Dec 31, 2010
looks good....nice sized chuckie....waiting for the money shots
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
I just put her on so its going to be awhile.....anyway how long should a 3lb chuck take?
  Time will depend on if your going to slice, or pull.(190º - 205º)

You can figure 3-5 hrs for a 3 lb chuckie, just to be safe.
 

lspilot82

Meat Mopper
Thread starter
162
11
Joined Nov 30, 2009
Well guys after 5 hrs the temp of the chuckie is only 156 degrees. So since everyone is hungry Ive decided to go ahead and wrap it up in foil and finish it up in the oven at 300....will this make a difference since its foiled and it wont get anymore smoke anyway?
 

lspilot82

Meat Mopper
Thread starter
162
11
Joined Nov 30, 2009
I am interested in the answer as well, thanks Guys

Well guys everything came out pretty good...not as moist as I would like and I think a brisket wouldve been better. Sorry for no money shots I forgot to take pics. I used the pulled chuckie for enchiladas and we are about to dig into them any moment.
 

flash

Smoking Guru
OTBS Member
5,293
43
Joined Mar 30, 2007
One thing you have to remember is there are seven types of chucks.

http://www.foodsubs.com/MeatBeefChuck.html

I was always told a Chuck Loin or Chuck Underblade to be the easiest to pull, but have had luck with the 7 bone Chucks (picked one up from WD today $2.62 a lb. Normally $4.49. Couldn't pass it up. I have had chucks, depending on size take anywhere from 4 1/2 to 6 1/2 hours. Some different types pull well, some only partially and some hardly at all. I have also found that wrapping and taking it to 210º seems to make the pulling process easier.
 
Last edited:

scarbelly

Gone but not forgotten. RIP
OTBS Member
14,318
73
Joined Jul 26, 2009
I love chuckies in any form. We always put a pan of beef broth under them and defat it at the end of the smoke or the next day. You can use it for anything. We use it for French Dips and gravy and in soups and stews.
 

cactuskid

Fire Starter
64
11
Joined Apr 14, 2011
Well I have neverdone one myself but this looks real good. The first chance I get I will try one
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
48,967
9,130
Joined Jun 22, 2009
Looks good so far!
 

lspilot82

Meat Mopper
Thread starter
162
11
Joined Nov 30, 2009
Ya sorry about not having any Qview....my phone died and I couldnt find my charger, I ended up having to go buy a new one. Anyway the enchiladas turned out awesome...ill be doing them again real soon.
 

captturbo

Smoke Blower
145
11
Joined May 4, 2011
I don't know if I'm an oddball or if others also enjoy smoking them a lot less done then the 205* pull temps that seem so popular. I did one a few weeks ago that actually had some pink in it and it was amazing. The texture and flavor was wonderful! Maybe I was just lucky with  nice piece of meat but I have done this several times and so far so good.

I tried my first brisket yesterday and it was less then spectacular. Good flavor but dry. It seemed to hit a stall from hell and went way past the expected coking time. To make things worse I let the water pan go dry. Even so the flavor is good. I've been eating it as finger food and it has a jerky / slim Jim quality that is growing on me.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.