newbie wants to make chuckie

john616 · 04-18-2011, 03:11 AM

Hi all!
I'm new to the forum and new to smoking meat. I have smoked ribs and pork butt with great results and now I want to try a chuckie. I can't seem to find a recipe. I work at Costco and the butcher said he would cut anything I want so how thick should I have him cut it? I read to cook it at 225 deg. with an internal of 205 deg. to be done. Do you put any kind of a rub on it?

Thanks

N8man · 04-18-2011, 03:43 AM

I'd oil it down good with Olive Oil then a heavy rub of Salt, Pepper,
and Garlic Powder.
190* internal for slicing or 205* internal for pulling.
Chuckies are wonderful.....

Sammy_Shuford · 04-18-2011, 04:32 AM

chuckie, must be short for something?

Hub · 04-18-2011, 07:15 AM

Chuck roasts make the best sandwiches in the world, I think. The approach above is a good one. I usually foil at around 5-6 hours and add about 1/2 cup of beer with some Worchestershire sauce (several dashes). Cook to 195-200 then rest, wrapped in towels or newspapers in a cooler for at least another hour.

LoveBBQ · 04-18-2011, 09:24 AM

I've done a couple using the method the BBQ Pit Boys have on their YouTube site.

Inject with beef broth and garlic. Coat with your favorite rub. Cook uncovered until about 165, then foil and cook until about 200. Let rest, then pull. It was pretty darn good!

Lake Dogs · 04-18-2011, 10:34 AM

The thicker/larger the cut, the better (IMHO). We cook them basically as we would a pork butt. I do 250 degrees, until 205+-. We also use a thinned injection of Butchers. We do rub, but it's mostly pepper based (no sugars); remember, it's beef.

john616 · 04-18-2011, 10:41 AM

Awesome! Thanks to all, will give it a try this weekend.

Groundhog66 · 04-18-2011, 11:22 AM

Here is one I did recently, turned out great.

Fife · 04-18-2011, 12:04 PM

Welcome to the fun

john616 · 04-18-2011, 01:24 PM

Having a blast! Last thursday a buddy and I cooked 9 slabs BB and then 6 pork butts! Only my 2nd smoke. Started at 8:00am thur. finished 3:30am friday morning. I have a Char-Griller Outlaw with several mods I did to it. I got it cooking even all the way across but I can't get it to hold temp for more than 1.5 hours or so before temp starts to drop. We just watched it all night and kept adding charcoal. The food was so good we can't wait to do it again!

Black Dog BBQ · 04-18-2011, 03:25 PM

Quote:

Originally Posted by john616

Having a blast! Last thursday a buddy and I cooked 9 slabs BB and then 6 pork butts! Only my 2nd smoke. Started at 8:00am thur. finished 3:30am friday morning. I have a Char-Griller Outlaw with several mods I did to it. I got it cooking even all the way across but I can't get it to hold temp for more than 1.5 hours or so before temp starts to drop. We just watched it all night and kept adding charcoal. The food was so good we can't wait to do it again!

You are hooked now brother! Welcome to the forum and good luck with your chuckie!

speedrcer1 · 04-18-2011, 05:15 PM

Chuckies are a great confidence builder as they are very forgiving.
N8Man's advice is spot on.
Here is my post on this:
http://www.bbq-brethren.com/forum/sh...d.php?t=100248

04-18-2011, 03:11 AM	#1
john616 Got Wood. Join Date: 04-16-11 Location: Arnold MO	newbie wants to make chuckie Hi all! I'm new to the forum and new to smoking meat. I have smoked ribs and pork butt with great results and now I want to try a chuckie. I can't seem to find a recipe. I work at Costco and the butcher said he would cut anything I want so how thick should I have him cut it? I read to cook it at 225 deg. with an internal of 205 deg. to be done. Do you put any kind of a rub on it? Thanks

04-18-2011, 03:43 AM	#2
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	I'd oil it down good with Olive Oil then a heavy rub of Salt, Pepper, and Garlic Powder. 190* internal for slicing or 205* internal for pulling. Chuckies are wonderful..... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

04-18-2011, 04:32 AM	#3
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	chuckie, must be short for something? __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

04-18-2011, 07:15 AM	#4
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	Chuck roasts make the best sandwiches in the world, I think. The approach above is a good one. I usually foil at around 5-6 hours and add about 1/2 cup of beer with some Worchestershire sauce (several dashes). Cook to 195-200 then rest, wrapped in towels or newspapers in a cooler for at least another hour. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

04-18-2011, 09:24 AM	#5
LoveBBQ On the road to being a farker Join Date: 03-29-11 Location: Monroe, NC	I've done a couple using the method the BBQ Pit Boys have on their YouTube site. Inject with beef broth and garlic. Coat with your favorite rub. Cook uncovered until about 165, then foil and cook until about 200. Let rest, then pull. It was pretty darn good! __________________ Mike - UDS (born 5/22/2011) and a Weber E310 gasser

04-18-2011, 10:34 AM	#6
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	The thicker/larger the cut, the better (IMHO). We cook them basically as we would a pork butt. I do 250 degrees, until 205+-. We also use a thinned injection of Butchers. We do rub, but it's mostly pepper based (no sugars); remember, it's beef. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

04-18-2011, 10:41 AM	#7
john616 Got Wood. Join Date: 04-16-11 Location: Arnold MO	Awesome! Thanks to all, will give it a try this weekend.

04-18-2011, 11:22 AM	#8
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Here is one I did recently, turned out great. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

04-18-2011, 12:04 PM	#9
Fife On the road to being a farker Join Date: 04-10-11 Location: Jacksonville, Florida	Welcome to the fun __________________ Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B]

04-18-2011, 01:24 PM	#10
john616 Got Wood. Join Date: 04-16-11 Location: Arnold MO	Having a blast! Last thursday a buddy and I cooked 9 slabs BB and then 6 pork butts! Only my 2nd smoke. Started at 8:00am thur. finished 3:30am friday morning. I have a Char-Griller Outlaw with several mods I did to it. I got it cooking even all the way across but I can't get it to hold temp for more than 1.5 hours or so before temp starts to drop. We just watched it all night and kept adding charcoal. The food was so good we can't wait to do it again!

04-18-2011, 05:15 PM	#12
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY	Chuckies are a great confidence builder as they are very forgiving. N8Man's advice is spot on. Here is my post on this: http://www.bbq-brethren.com/forum/sh...d.php?t=100248 __________________ Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired.