First Chuckie

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The wife will be gone all day tomorrow, Saturday, so I wanted to smoke somthing up. Being new to smoking I want to try something new. I've done pork ribs, brisket, and tri tip. So a chuckie seems like a good choice.

After reading many posts here this is what I came up with.

Went to several stores today looking for the right Chuckie but was very disappointed with what I found. I ended up at Costco and picked out a nice
3 1/2 pounder. It was the biggest they had and it should do fine since its just the wife and I.

Started the prep at 3 pm. I decide to inject it with Dr BBQ's Big Cow injection. Well I realize I was out of worcheschire so I use A1 instead. I like A1 so how bad could it be.



I then rubbed it down with salt, pepper, paprika, onion and garlic powder.



Into a baggie for a good nights rest.

From what I've read it should take about 8-9 hours at 225*. I plan on getting up at 6am, get the xlbge fired up, and hopefullt y the chuckie on by 7am.

I'll take some pics as I go. Hopefully it turns out as good as the ones I've seen here.

Any tips or advise is always welcome.


Jerry

[cameraman]

I bet it's done in 5. You'll love it. If you do, think about buying a chuck roll and cutting your own roasts.

[HeSmellsLikeSmoke]

Looks like a good piece of meat. I too think it will get one sooner than you plan. Looking forward to seeing the progress.

Chucks are about the same as briskets so you have nothing to worry about but running out of beer tomorrow..

[deepsouth]

good luck. pulled beef is better to me than pulled pork. i like to use a dutch oven during part of the cooking process.

[halfprice]

I plan on 225* until it gets an IT of 170. Then into a tin tray with the rest of the Dr BBQ's Big Cow injection, cover with foil. I'll take it out around 200-205* or until the probe slides in like butter, and put it into an ice chest until the wife gets home.

I'll get the mac and cheese on the egg after removing the chuckie. I might cut up a pound or so of the chuckie and make some burnt ends with the mac and cheese

Jerry

[ianjoe]

Your gonna love it. I love pulled beef too, and the chuck is perfect for it.

[deepsouth]

werd. sounds awesome. i've never injected, but would like to now try. will look forward to the results.

[Bbq Bubba]

Chuckles may need to go as high as 210 to pull nicely.
I will guess 6 hrs.

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Well I slepted in a little because the group feels this will only take 5-6 hours not the 9 I thought it would. SO up at 8:30 and fired up the xlbge. I used two Weber starter cubes instead of the chiminy. Much easier. Thanks to those who suggested them. Put the Chuckie on when I got the temp to 220*



The girls were watching and enjoying the hickery and pecan smoke.



After 1 1/2 hours the egg is at 232* and the chuckie is at 144*

I've got a question about the top vents on the egg. By turning the dial to open or close the vent what does this do. Does openning the vent raise or lower the temp, and vice versa for closing it down.

I know closing the bottom vent lowers the temp.

Thanks for all the suggests that I've received so far. I'll keep updating the smoke as I go.


Jerry

[BigBobBQ]

opening the vent should allow the temp to rise some since it creates more draft and therefor more oxygen, where closing it restricts the airflow thus slowing down the oxygen allowed through the intake lowering the temps.

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Update 5 1/2 hours in. BGE is at 240* and Chuckie is 160*. Its been stuck between 150-160 for several hours. The stall is killing me.

Back to football and waiting for 170*


Jerry

[halfprice]

Originally Posted by BigBobBQ

opening the vent should allow the temp to rise some since it creates more draft and therefor more oxygen, where closing it restricts the airflow thus slowing down the oxygen allowed through the intake lowering the temps.

Thanks Big Bob. I wasn't sure if the top held the heat in or help with the air flow.


Jerry