Need a Chuckie Recipe!

[torchrider]

I am going to do my first smoke on Saturday and need a good Chuckie recipe. I will want to pull the meat for sammiches. It will be on my SFB wood smoker. Can someone point me to one that works well?

 

[thunderdome]

I did a chuckie on sunday, and posted it up here
http://www.smokingmeatforums.com/for...ad.php?t=91160

If you have any other questions let us know

 

[Dutch]

I just rub my chuckies with some Worcestershire sauce and sprinkle on some Montreal Steak Seasoning and place it into the smoker. Depending on whether I'm going to slice it or pull it determines to what internal temp I take it to.

If you want to save the drippings to make some gravy, put you roast in an disposable foil pan.

 

[fire it up]

I love using chuckies for smoked Italian beef sandwiches.
Here's a couple I have done in the past...
http://smokingmeatforums.com/forums/...ad.php?t=80505

http://smokingmeatforums.com/forums/...ad.php?t=81077

 

[mballi3011]

Now I have used alot of differant rubs and spice combos on chuckies so it's really up to you. Do you like hot and spicey or are you a mellow kind of eater. there are as many rubs out there as there are smokers too. Now I personally like alittle more heat and I like the old bay rubs, or there's a good one by Gates that is good on a chuckie. Then some just use salt, pepper and some garlic and let the meat speak for itself. Now thats always a good one for me too. But I would rub it the night before and then set your smoker at about 230-245° or so and then take it to 165° spitrizing every hour after the first hour and then foil it at 165 and then take it to about 205° then more foil and into a dry cooler for atlaest and hour. Then pull it and enjoy

 

[jirodriguez]

I like to use either a Montreal Steak mix, or just salt, pepper, garlic powder, paprika. Anything you like on a good steak will make a good chuckie rub.