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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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04-11-2014, 06:34 PM | #1 |
Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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First Chuckie Question
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!
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WSM 18.5#, Weber Kettle, Weber Summit S670 & Lynx L36PSR. Maverick ET733. |
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04-11-2014, 07:15 PM | #2 |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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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.
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04-11-2014, 09:30 PM | #3 |
On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Do I smell pepper stout beef on the horizon?
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Professional Noob. |
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04-11-2014, 09:50 PM | #4 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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04-11-2014, 10:23 PM | #5 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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At 275 I'd say 4-6 hours. If you're panning with beer it will hold forever in an oven.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-11-2014, 10:56 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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.
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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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04-11-2014, 11:31 PM | #7 |
Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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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!
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WSM 18.5#, Weber Kettle, Weber Summit S670 & Lynx L36PSR. Maverick ET733. |
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