another cook time question...

Big Sexy · 07-22-2011, 12:03 PM

Going to try my first chuckie today.

Cooking at 225-240 range; should I expect to be done about 1 hr per pound?

I was going to do it just like a butt; foil at 160, done at 200-205.
Does that sound right?

thanks in advance.

colonel00 · 07-22-2011, 12:12 PM

Crank up the heat if you can. Maybe keep it low for an hour or so then bump it up to 300-325. Foil is optional as always. I find I like the crusty bark more on beef so I try not to foil unless necessary due to time. Depending on the size of the chuckie, cooking at 300 should get it done in a decent amount of time. Also, if you foil you can add some liquid (apple cider, beer, broth, etc.) to the meat once in the foil.

colonel00 · 07-22-2011, 12:17 PM

Also, since its your first I would say to keep it simple as you are planning. But for your next one, give this a whirl:

http://www.bbq-brethren.com/forum/sh...ad.php?t=95507

http://www.bbq-brethren.com/forum/sh...ad.php?t=94382

LMAJ · 07-22-2011, 12:38 PM

Hey BS - chuckies can take a long time - once had a 4 pounder tale 11 hours. Yes - you read that correctly. Cooked it at 225/230.
I always allow 1.5/pound then add 2 hours. If it gets done sooner then that, into a warm dry cooler it goes.
Good luck and have fun!

smokeyw · 07-22-2011, 02:48 PM

I cook mine at about 300 as well and foil at 165 internal temp. I can't tell a difference in the final product and it is done much quicker.

Big Sexy · 07-22-2011, 06:12 PM

Quote:

Originally Posted by LMAJ

Hey BS - chuckies can take a long time - once had a 4 pounder tale 11 hours. Yes - you read that correctly. Cooked it at 225/230.
I always allow 1.5/pound then add 2 hours. If it gets done sooner then that, into a warm dry cooler it goes.
Good luck and have fun!

I'm glad I asked this about the cooking time; I would have never thought it would have taken that long.

I don't think that I'm going to be able to cook in the 300 range. I'm going to have some butts & briskets in the pit as well, and I don't like to cook that hot with those larger pieces of meat.

smokeyw · 07-22-2011, 07:38 PM

I do butts at about 250 and brisket at 300. I just found my brisket turns out better at a higher temp.

07-22-2011, 12:03 PM	#1
Big Sexy On the road to being a farker Join Date: 08-07-09 Location: Jacksonville, Nc	another cook time question... Going to try my first chuckie today. Cooking at 225-240 range; should I expect to be done about 1 hr per pound? I was going to do it just like a butt; foil at 160, done at 200-205. Does that sound right? thanks in advance.

07-22-2011, 12:12 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Crank up the heat if you can. Maybe keep it low for an hour or so then bump it up to 300-325. Foil is optional as always. I find I like the crusty bark more on beef so I try not to foil unless necessary due to time. Depending on the size of the chuckie, cooking at 300 should get it done in a decent amount of time. Also, if you foil you can add some liquid (apple cider, beer, broth, etc.) to the meat once in the foil. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

07-22-2011, 12:17 PM	#3
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Also, since its your first I would say to keep it simple as you are planning. But for your next one, give this a whirl: http://www.bbq-brethren.com/forum/sh...ad.php?t=95507 http://www.bbq-brethren.com/forum/sh...ad.php?t=94382 __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

07-22-2011, 12:38 PM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Hey BS - chuckies can take a long time - once had a 4 pounder tale 11 hours. Yes - you read that correctly. Cooked it at 225/230. I always allow 1.5/pound then add 2 hours. If it gets done sooner then that, into a warm dry cooler it goes. Good luck and have fun! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-22-2011, 02:48 PM	#5
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	I cook mine at about 300 as well and foil at 165 internal temp. I can't tell a difference in the final product and it is done much quicker. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

07-22-2011, 07:38 PM	#7
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	I do butts at about 250 and brisket at 300. I just found my brisket turns out better at a higher temp. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

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