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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-25-2013, 10:14 AM | #16 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I also find chucks very difficult to cook. I theory that part of the problem is the smaller size. Maybe some of it is which end it is cut from. Putting them in a pan with a lot of liquid certainly makes it easier, but isn't my typical method for any bbq. For a while I was cooking them to a little less then probe tender and pulling them out and slicing it more like brisket flat. That can work well too.
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07-25-2013, 10:20 AM | #17 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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My method is close to Bluesman's. Last week I made two and they came out very good. I wrapped mine at 160 and foiled with beef broth seasoned with garlic powder and freshly cracked pepper. I have found the meat probe tender at around 205. Sometimes I pull at 190 and slice thin and then reheat in broth so there are slices that are almost falling apart but not quite. On another note I really like smoking the chuckies with pecan.
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07-25-2013, 10:25 AM | #18 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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07-25-2013, 10:29 AM | #19 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Good anwsers I see here.
I've done it only once and I've have seen other Dutch Brethren do it live. I think you need some (more) liquid and Phoil to Phinish the product. I maybe wrong but I think you can't pull a chucky easily like porkneck/shoulder aPhter you hit the right internal temp.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador Last edited by Phubar; 07-25-2013 at 12:08 PM.. |
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07-25-2013, 11:28 AM | #20 | |
On the road to being a farker
Join Date: 02-04-12
Location: wilmington,de
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07-25-2013, 03:12 PM | #21 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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09-29-2013, 01:26 PM | #22 | |
On the road to being a farker
Join Date: 02-24-08
Location: Loganville, GA
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Quote:
I am doing this today. IT is at 145* right now and doing nicely... Thanks for this. Wifey and I can't wait for it to be done!!!
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----- 18.5" WSM 22.5 WSM And a nice propane grill that gets very little use anymore... |
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09-29-2013, 02:28 PM | #23 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I'm attempting one as I type.......marinaded for 24 hrs , no rub....we'll see how it turns out. I have done Round Roasts in Smoker and pulled at 190 IT and rested for 1 hr and they were Tough so I put all the slices in glass casserole dish and added half a jar of Spicy Brown Mustard and about half a Carton of Beef broth and popped in Oven at 250* for 2 more hours and it was REALLY Good.
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09-29-2013, 07:03 PM | #24 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I'm not a big panner/foiler but I've found that chuckies do well being panned/foiled etc. I certainly get better results that way. Also - I've tried coasting up to a done temp during the rest and it never worked out for me. I think you gotta cook it proper and rest it proper - I'm guessing there are some folks who can nail a cook that way but at this point I ain't one of 'em. IMO it wouldn't hurt for you to simplify your process - you have some great advice here in this thread.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-29-2013, 07:40 PM | #25 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I've done one chuck roast, so I won't give any advice at the risk of sounding like one of those "internet experts".
But Here's my thread. I had some stress and resulting questions as the cook took place. Hopefully, you and anybody else can learn from our combined noob-ness.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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