ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-26-2008, 10:30 AM   #1
DavidEHickey
Full Fledged Farker
 
Join Date: 04-22-08
Location: Wilmington, Ohio
Downloads: 0
Uploads: 0
Default Virgin Chuckie Smoker needs advice.

Have some out of town guests coming over tomorrow and was going make some pulled pork. Then I decided I've never tried a Chuckie and they look like some good chit! Any advice? I know to pull I'll need to cook to about 195. BUT I have a few questions, do you put any sort of rub on it? If so what do you normally use, I've read differnent threads on foiling and not foiling. Whats the pros and cons in your opinion. Any advice would be appreciated just don't want to bomb out on the 1st attempt. Not sure of that size I'm going to be able to find, I'm heading to town shortly. If they are too small will they dry out? What is the normal size you cook?

Thanks in advance
David
DavidEHickey is offline   Reply With Quote


Unread 12-26-2008, 10:34 AM   #2
Coz
is One Chatty Farker
 
Coz's Avatar
 
Join Date: 10-05-07
Location: Montello,Wi
Downloads: 0
Uploads: 0
Default

When I do Chuckies I use beef broth for injection and either of the Plowboy rubs.I also foil it when it gets to 160 internall temp.As far as size I like the bigger fattier ones ,you just have to allow enuff time for cooking and resting.
__________________
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

BRINGIN' THE HEAT BBQ Team
just Cloning around
Coz is offline   Reply With Quote


Unread 12-26-2008, 10:45 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I like "Bovine Bold" or any other rub of your choice will work.

I don't normally inject because when I do chuckies I do the whole roll. If I were doing smaller roasts I might consider it.

I cook at around 225 degrees until 195 then foil and cooler for at least three hours. Then it should pull nice and easy.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 12-26-2008, 11:35 AM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Okay, you asked for it A few weeks ago I assembled all my various chuck notes and here is what I came up with. I run through both sliced and pulled chuck. And although I've done a bunch without foil (or some type of pan or roaster) I get consistently better results with it, so I lean heavily toward it's use......Okay Brethren, I know this is long winded, but it's not all inclusive, Now is a great time for me to add other opinions or ideas...

One of the best values on a steer is the chuck, which is basically the front shoulder of the animal. The upper portion of the chuck is called "shoulder clod" and the lower portion is a "chuck roll". Both of these are big pieces of meat, weighing in at 20 to 25 pounds. The meat is nicely marbled and contains several muscles. If you have been lucky enough to eat your way through the barbecue belt in Texas, you have most likely had clod. Clod is common in meat markets that cater to barbecuists. Chuck roll is a little more common in my neck of the woods, so from here on out I'll focus on it, I just wanted to point out that they are neighbors and are similar when cooking. This is a picture of a boneless chuck roll.






First off, do not get intimidated by the size of a chuck roll. It can be cooked whole, in halves, or in thirds. In less than 5 minutes you can cut it into several 6 to 7 pound roasts, which works good for me. Remember they are boneless, you just measure and slice.







With a little more creative knife work, and about 10 minutes, you can break it down laterally (horizontally) into a chuck eye roll and a blade roast, which can be further cut into chuck steaks. Here is a cross section of a chuck roll showing the seam you would follow to wind up with these two roasts. If you own a meat grinder, you can get any variety of roasts (or steaks), then cube and grind the rest for some of the best burger you have ever tasted. I wanted to point this out to support buying a chuck roll....If you can't get one, or don't want to deal with one, get the thickest heaviest chuck roasts you can fine. A 4 pound one is good, a 5 pound or larger is better.







Okay getting back on track, you have some big chuck roasts, and you are going to barbecue them. Now I don't know what your opinion is regarding the use of foil or pans, but they have a definite place when cooking chucks. It can be sheet foil, foil pans or actually, any other type of roasting pan or a Dutch oven....so make sure you have one of these options on hand as they are needed toward the end of the cook. The first decision is whether the chuckies will be sliced or pulled. Slicing quality chuck is easier to cook as it is ready at a lower internal temperature. Flavorwise, it's right up there with brisket and I think has a better yield too. Pulling quality chuck requires more time, a higher internal temperature and some liquid in the foil to braise or steam it tender.

As far as seasonings go, a minimum of salt, coarse black pepper, and a sprinkle of cayenne should be used. Going one step further you could use a Montreal Steak seasoning. Dizzy Pig Cowlick or Raising The Steaks are also excellent choices. If you have a favorite beef rub, by all means use it. I stay away from anything sweet on beef, but that is my preference. Season the beef at least an hour before cooking and keep it in the fridge. If you like to mop consider a salt & pepper mop.

The S&P mop I use is:

10 ounces of water
2T to 3T kosher salt
1T cayenne
Splash of Wooster
Splash of Olive oil

Heat the water, add ingredients, dissolve. Wait at least an hour or two into the cook before using it, and at most mop once an hour. This will not weaken any of the rubs mentioned above. Keep this warm and reheat it during the cook if needed....don't use cold mops. Ever. By the way, you will not use all of this mop on this cook, so after making a batch put some in a Mason jar in the fridge, it can also be used on steaks.

Now comes my favorite part - the cooking. I don't care what kind of cooker you have, but at the beginning you must start with a low pit temp and your favorite wood for cooking beef. Mine would be pecan, oak and pecan. Yes, I mentioned pecan twice. That's because I really like it. Build a proper fire that is capable of producing a 200° to 225° pit temp, let it stabilize and let the smoke settle down. With the exception of my Big Drum Smokers, my set-up is indirect. Now, take your seasoned roasts out of the fridge and put that cold beef on the pit. The pit temp will immediately drop. This is fine, leave the vents alone and it will recover in no time. While it's recovering, the beef is taking the good smoke flavor.







In the next few hours, the fats will migrate to the surface and co-mingle with the seasonings on the surface. The next decision you will have to make will be slicing or pulling. The method for slicing is easier, so I'll start there.

Cooking Method #1 - Sliced Chuck
First off, the bigger the piece of meat you have the better. Better flavor and better moisture. I don't trim slicing beef at all. After 3 hours or so at the lower pit temps, ramp up the pit temp to 250° or 275°. You can most likely cook it until the internal is around 170°, unless the color is getting too dark for your tastes, then wrap it in foil with minimal beef broth (like 1 ounce) and cook it until the internal gets to 185° or so. Gently unwrap it and test for tenderness with an ice pick or your thermometer probe. You will feel some resistance when probing. Wrap back up and rest in a warm cooler with newspaper for insulation.

Cooking Method #2 - Pulled Chuck
Big pieces of meat work fine, but smaller ones will work too. I trim the all of the heavier fat and leave the remaining fat thin, like an 1/8". Start monitoring your internal temp after the second hour as your objective is to pull the roast off at 160° internal. Go ahead and ramp up the pit temp into the 250° range ...don't go too much higher or you could overshoot the target temp of 160° internal, plus we need 250° for the "covered finish". Covered will refer to foil, foil pan, Dutch oven, roaster or crockpot. Whichever you feel more comfortable with will be your best bet, so which ever you choose, get it ready as the roast is coming up to temp. Also get some braising liquid ready. The braising liquid can be beef broth, a jazzed up beef broth, apple juice, apple juice and broth, or even BBQ sauce thinned with broth. Be sure and heat your braising liquid. Using a foil pouch will require 1/3 to 1/2 cup of liquid. A crockpot or Dutch oven will need a bit more, and a pan or roaster will need still more. In pans I like to go with a depth of 1/3 the thickness of the roast. Don't start with too much, you can always add a bit more as needed while you are cooking the beef tender. Likewise you don't want to cook the vessel dry either, so keep an eye on it. Here are a couple of my cooks. I have added a can of Rotel tomatoes to the broth in the Dutch oven.










Experiment with different liquids or adders like the canned tomatoes or maybe some herbs or just a few chopped onions.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 12-26-2008, 12:01 PM   #5
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I do hereby nominate Thirdeye's chuckie masterpiece for STICKIE!!!!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 12-26-2008, 12:11 PM   #6
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I've added it to the Chuck Roast section of the KCQuer Roadmap to the QTalk Forum.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 12-26-2008, 12:42 PM   #7
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

The "Meat Man" does it again!!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 12-26-2008, 01:05 PM   #8
txschutte
Quintessential Chatty Farker

 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, NE USA
Downloads: 0
Uploads: 0
Default

Holy Meat Cutting, Wayne!!
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chuckie Advice morgaj1 Q-talk 6 10-04-2011 09:51 AM
Chuckie question, potential first chuckie cook! Wampus Q-talk 19 01-28-2011 09:36 PM
Chuckie virgin no longer! Pron inside. Saiko Q-talk 17 06-30-2009 07:29 AM
Virgin Smoker :) iceman78 Cattle Call !!! 34 02-15-2009 09:12 PM
Smoker advice moorejh Q-talk 23 06-12-2007 06:09 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:19 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts