First Chuckie Question

[smokinjerseyguy]

Just looking for a little guidance; doing my first Chuckie tomorrow in my WSM and i have seen cooking times all over the map(4 hours to 14 hours). My chuckie is 4.5 pounds and it will be the only thing I am cooking on the WSM tomorrow. I plan on putting it in a tin with some beer and other goodness when it hits 165 and putting it back on. Any suggestions for a ball park on what would be a good general range of time to shoot for? I know there are a lot of factors but just curious for some insight. Any other advice would be welcomed as well! Thanks!

 

[Burnt at Both Endz]

Biggest factor will be how much collagen needs broke down. I'd guess three hours for smoke, then cube up in inch chunks and put in the pan with liquid, put a lid on it then. Take it to the point that it shreds easy(195*-200*), prolly 3-4hrs.

 

[Big Biscuit]

Do I smell pepper stout beef on the horizon?

 

[J-Rod]

Kiss it with smoke for a couple hours then toss in pan with yer beer and other goodness and braise away. It's done when it's done, but at 4.5lbs I'd guess no more than 5-6 hours@ 275+ temps.

 

[Vision]

At 275 I'd say 4-6 hours. If you're panning with beer it will hold forever in an oven.

 

[gtr]

Check this out. I promise you will be glad you did. I don't do a lot of foiling, but chuck is one thing that I do foil.

 

[smokinjerseyguy]

Thanks gentlemen... As always your guidance is greatly appreciated! And thanks GTR for the link... I will definitely take a look at that. I will let you know how it goes. Thanks again and have a great weekend!