Chuckie quick temp rise.

Oldpro1946 · Nov 17, 2011

I took a 4 pd chuckie out, after 3 1/2 hours, and put it in a covered pan when it reached 175 IT. Put it back in. It then rose to 208 in 30-45 min with a smoker temp of 260. Does that seem right? I thought it would take much longer to finish. I then left it wrapped, for 1 1/2 hrs, in the warming drawer of my oven at low. The chuckie was great but I was looking for pulled beef and didn't get it. Thanks.

daninnewjersey · Nov 17, 2011

Best advice I could give....and I'm far from a pro....is to go by feel rather than temp. I've got a few chuckies under my belt and if I foil at all it's when the bark looks great and she still isn't done. Then just probe her every once in a while until she feels right.

Ron_L · Nov 17, 2011

Did you get the 208 reading in multiple spots? 30-45 minutes seems fast. It's possible that the probe was in a fat pocket if your reading was in only one spot.

But, as mentioned above, it's really best to go by feel and not focus on a specific temp. Depending on the amount of fat and connective tissues I've had chucks that were done (probed like butter) at 200 and others that need to go to 210.

Oldpro1946 · Nov 17, 2011

Ron_L said:
Did you get the 208 reading in multiple spots? 30-45 minutes seems fast. It's possible that the probe was in a fat pocket if your reading was in only one spot.

But, as mentioned above, it's really best to go by feel and not focus on a specific temp. Depending on the amount of fat and connective tissues I've had chucks that were done (probed like butter) at 200 and others that need to go to 210.

I only checked the temp in 1 spot. I probed and it felt like butter but when I was ready to pull there were other spots that weren't as "tender" as others. I guess I should have checked the temp in more than one spot and probed in different spots. Thanks.

BeaglesBBQ · Nov 17, 2011

i never check the IT of my chucks. Always go by look and feel. i usually cover mine in a pan at about the 4 or 5 hour mark and braise it for another 3 hours at least for pull apart meat. I would agree however if you do want to check temp, to probe in several spots for a chuck is like a butt in that it is made up of several different muscles and has a lot of fat pockets.

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Chuckie quick temp rise.

Oldpro1946

Knows what a fatty is.

daninnewjersey

Babbling Farker

Ron_L

Administrator

Oldpro1946

Knows what a fatty is.

BeaglesBBQ

Knows what a fatty is.

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