Ref; Overnight Chuckies

[TomKnollRFV]

Every time I try to do chuckies it never seems to go according to plan...never getting tender or hitting 210f IT yadda yadda..so I decided I'll run it overnight.

With my inkbird set up I got the phone app set to go off at 210f IT if that should some how be hit overnight. For once I am hoping to have a finished meal before 9 PM when it comes to chuck roast!

I'm running at 250f on my MES, I got a full AMNPS Tray of fruitwood; it either stays lit or it doesn't, not to worried. It'll be either nice and smokey or pretty light, either works for me. <Unless some how I horribly misjudge and it ends up over smoked..well. Eat your mistakes..>.

Every time I read people getting butter soft probe tender chuckies in 6 hours I really want to know how!

 

[mike243]

Good luck,6hrs=^ temps imo, only 2 things speeds stuff up,temp and steaming/wrap.

 

[DanMcG]

Sounds like a good plan. Looking for the finish pic's Tom.

 

[smokinbill1638]

I'm in, i am planning on smoking my first one today so I'll take all that works and doesn't for this one.

 

[TomKnollRFV]

Just woke up..well the giant fluff monster that is my dog woke me up. They're darn close to done; just a few spots tough, most is on the verge of being perfectly tender to my liking.

Meat probes read in the 189 to 195f range. Probs coulda slept in another hour and been fine!

 

[chopsaw]

My first chuck was not good . I saved it by cooking it the rest of the way the next day .
The ones I've done since are fantastic . I checked Bear's info and use that for a guide . Fool proof on finish results , but time is a guess that can be adjusted by temp .

 

[TomKnollRFV]

Just pulled em and I'm letting them rest..and I told people to leave them alone. Which they ignore..so we'll see if the residual cooking helps bring them to perfection.. LOL

 

[chopsaw]

Are those probe holes ?
If they are you might want to wrap with something to keep the steam / moisture in ? Just my opinion .
They look great .

 

[TomKnollRFV]

Are those probe holes ?
If they are you might want to wrap with something to keep the steam / moisture in ? Just my opinion .
They look great .

Those are from mostly my father poking at it to inform me 'it's tender' when I deduced that and thus brought it in ;)

He just wanted to eat it already..

It basically fell apart when I took my knife too it into bigger chunks so that's exactly how I wanted it. Fork tender, but enough firmness to hold a shape. I wanted to serve it with mashed taters and gravy later!

 

[smokinbill1638]

Mmmmmmm, looks delicious! Great job!

 

[one eyed jack]

Good looking chucks Tom. Sleeping through chuck and butt smokes is the way to go as far as I'm concerned.

 

[drdon]

Looks as though it all came out perfect. Especially like the woodpecker presentation.

Unless some how I horribly misjudge and it ends up over smoked..

If that EVER happens send it here. I LOVE smoky chuckies .... I mean helping people out with their mistakes!

 

[noboundaries]

When it comes to chuckies, I either braise or smoke/braise them. Since most of the boneless chuckies sold in my area are in the 3-4 lbs range, they just take too dang long for smoking only.

I can braise one on the stovetop to butter tender in four hours. I've gone eight hours on the smoker and it was still tough as leather. So, I smoke 'em for 2-3 hours, stick 'em in a pan with some braising liquid and veggies, cover it tightly, crank the heat up on the smoker to 300+, and they finish in about 3 hours, sometimes 4.

If I'm going to do a 10+ hour beef smoke, it will be a packer brisket.

 

[TomKnollRFV]

When it comes to chuckies, I either braise or smoke/braise them. Since most of the boneless chuckies sold in my area are in the 3-4 lbs range, they just take too dang long for smoking only.

I can braise one on the stovetop to butter tender in four hours. I've gone eight hours on the smoker and it was still tough as leather. So, I smoke 'em for 2-3 hours, stick 'em in a pan with some braising liquid and veggies, cover it tightly, crank the heat up on the smoker to 300+, and they finish in about 3 hours, sometimes 4.

If I'm going to do a 10+ hour beef smoke, it will be a packer brisket.

Aye even if I took the plunge and bought em by the case at GFS..they come in 5 pound pieces, 4 to a case. <At 3 about half a buck or so, not a bad price>.

Last time I did chuckies, I smoked them, but then it started to rain, so I sous vide and that worked well too :)

Looks as though it all came out perfect. Especially like the woodpecker presentation.


If that EVER happens send it here. I LOVE smoky chuckies .... I mean helping people out with their mistakes!

LOL Thanks. I got one of them instant read thermometers..that was what was used to poke for tenderness..alot?