Chuckie help

fnnm358 · 05-10-2008, 01:12 PM

Ok everyone I have 3 chuckies going on the UDS tomorrow morning they are about 2 pounds each.

Will rub and wrap tonight before bed and then start a chimney around 5:00 am

Need help on what time frame it will take to cook I know it will be done when it is done but I am planning dinner around 4:00pm is this enough time or should I start sooner.

Before and after pics to prove I did it as usual even remembered to grab the camera from work so no cell phone photo's.

tonto1117 · 05-10-2008, 01:20 PM

I don't do Chuckie's to often so all I can tell you is they tend to hit a long stall time. Check out post #55 in this thread and follow the links and that should give you some answers. I'm sure somone else will chime in as well. Good Luck!!

http://www.bbq-brethren.com/forum/sh...?t=7818&page=4

OSD · 05-10-2008, 03:33 PM

Cook them like a pork butt. They will take a little longer per pound ( closer to 2 hours )

. I wrap in foil at 160* then put them back in til they get 205* internal, then rest them in a cooler for a couple hours then pull.

Makes some of the best pulled beef ever.

BBQ Grail · 05-10-2008, 03:34 PM

Plan about two hours per pound. If they are done a little sooner than planned you can just wrap and cooler until you are ready.

Chuckies ROCK!

fnnm358 · 05-10-2008, 05:39 PM

so I have 3 two punders do I add all together for the time or does 4 to 5 hours seem ok

Ron_L · 05-10-2008, 06:07 PM

Not unless you are going to sew them together

As long as they are separated the heat will surround each one and it will cook on it's own. I have found that smaller cuts of meat tend to take longer per pound that larger cuts. Watch them and if they are drying out foil them with some broth or juice..

Bbq Bubba · 05-10-2008, 08:46 PM

Sorry i missed your post Ed, you got good advice, now where are them lil puppies??

fnnm358 · 05-10-2008, 10:00 PM

no time to prep tonight so i will rub them in the morning and start the uds around 8 picks to follow i will start a new thread for it

Cliff H. · 05-10-2008, 10:03 PM

Foil at 165-170. Don't take them off the smoker until the meat twist easy with a fork. Mine always tend to run about three hours per lb. Rest for 3-4 hours if possible.

fnnm358 · 05-11-2008, 07:20 AM

thanks everyone and the cook is going to start here is the prep pic

Bbq Bubba · 05-11-2008, 07:46 AM

I see mustard that needs more rub!

What rub ya using? What time is dinner?

fnnm358 · 05-11-2008, 08:10 AM

yes i just rubbed the top and bottom doing an experiment to see reaction as for the rub it is just a basic rub brown sugar paprika salt pepper cayene and cummin

dinner will be around 5 come on over there will be enough thats for sure.

fnnm358 · 05-11-2008, 08:42 AM

just some follow up pics hope you enjoy about an hour and a half and i will post some peeks at chuckies in the heat

temp is good

smoke is good

fnnm358 · 05-11-2008, 01:53 PM

ok the chuckies are foiled and I added some beef broth with some onion powder and garlic added to it thetemp of the chuckies were 170 when foiled will check every hour to see were at the wired probe i am using is farked up so have to do with a hande probe.

finished picks along with plating to follow

Thanks again for everyones help

fnnm358 · 05-11-2008, 05:27 PM

Ok after 6 hours what a meal I like doing chuckies and I love this drum it ran nice and smooth at 225 at the outside gage and 260 inside at center

this is after 2 hours

The dinner table with the chuckie cucs in vinegar and cottage cheese

dinner is served

05-10-2008, 01:12 PM	#1
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	Chuckie help Ok everyone I have 3 chuckies going on the UDS tomorrow morning they are about 2 pounds each. Will rub and wrap tonight before bed and then start a chimney around 5:00 am Need help on what time frame it will take to cook I know it will be done when it is done but I am planning dinner around 4:00pm is this enough time or should I start sooner. Before and after pics to prove I did it as usual even remembered to grab the camera from work so no cell phone photo's. __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-10-2008, 01:20 PM	#2
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	I don't do Chuckie's to often so all I can tell you is they tend to hit a long stall time. Check out post #55 in this thread and follow the links and that should give you some answers. I'm sure somone else will chime in as well. Good Luck!! http://www.bbq-brethren.com/forum/sh...?t=7818&page=4 __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

05-10-2008, 03:33 PM	#3
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Cook them like a pork butt. They will take a little longer per pound ( closer to 2 hours ). I wrap in foil at 160* then put them back in til they get 205* internal, then rest them in a cooler for a couple hours then pull. Makes some of the best pulled beef ever. __________________ Jim

05-10-2008, 03:34 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Plan about two hours per pound. If they are done a little sooner than planned you can just wrap and cooler until you are ready. Chuckies ROCK! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-10-2008, 06:07 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Not unless you are going to sew them together As long as they are separated the heat will surround each one and it will cook on it's own. I have found that smaller cuts of meat tend to take longer per pound that larger cuts. Watch them and if they are drying out foil them with some broth or juice.. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-10-2008, 05:39 PM	#5
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	so I have 3 two punders do I add all together for the time or does 4 to 5 hours seem ok __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-10-2008, 08:46 PM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Sorry i missed your post Ed, you got good advice, now where are them lil puppies?? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-10-2008, 10:00 PM	#8
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	no time to prep tonight so i will rub them in the morning and start the uds around 8 picks to follow i will start a new thread for it __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-10-2008, 10:03 PM	#9
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Foil at 165-170. Don't take them off the smoker until the meat twist easy with a fork. Mine always tend to run about three hours per lb. Rest for 3-4 hours if possible. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

05-11-2008, 07:20 AM	#10
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	thanks everyone and the cook is going to start here is the prep pic __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-11-2008, 07:46 AM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	I see mustard that needs more rub! What rub ya using? What time is dinner? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-11-2008, 08:10 AM	#12
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	yes i just rubbed the top and bottom doing an experiment to see reaction as for the rub it is just a basic rub brown sugar paprika salt pepper cayene and cummin dinner will be around 5 come on over there will be enough thats for sure. __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-11-2008, 08:42 AM	#13
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	just some follow up pics hope you enjoy about an hour and a half and i will post some peeks at chuckies in the heat temp is good smoke is good __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-11-2008, 01:53 PM	#14
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	ok the chuckies are foiled and I added some beef broth with some onion powder and garlic added to it thetemp of the chuckies were 170 when foiled will check every hour to see were at the wired probe i am using is farked up so have to do with a hande probe. finished picks along with plating to follow Thanks again for everyones help __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

05-11-2008, 05:27 PM	#15
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	Ok after 6 hours what a meal I like doing chuckies and I love this drum it ran nice and smooth at 225 at the outside gage and 260 inside at center this is after 2 hours The dinner table with the chuckie cucs in vinegar and cottage cheese dinner is served __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
A little Chuckie help please!	moonpie	Q-talk	5	05-01-2011 10:40 AM
Chuckie question, potential first chuckie cook!	Wampus	Q-talk	19	01-28-2011 09:36 PM
Another Chuckie	Rookie'48	Q-talk	20	01-11-2011 11:35 PM
First Chuckie	Blackened	Q-talk	11	09-20-2009 04:35 PM
First Chuckie	perky182	Q-talk	15	07-13-2008 04:36 PM