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Unread 11-13-2011, 06:09 PM   #1
Dave S
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Default Chuckie Failure

Okay, I made my first chuckie today and I was not real happy with the results. It was tasty however it was dry

Smoked it on my UDS at 240 - 255 degrees until it reached 160 degrees.
At that point, I put it in a foil pan with about a 1/4 cup of beef broth and a little Sam Adams Winter Lager and covered with foil.

Kept it in the UDS until the temp reached 205. I pulled off the foil off of the top of the pan and was surprised at how much additional liquid was in the pan.

I wrapped the chuckie in foil and let rest for an hour.

When I began "pulling" the chuckie with a couple of forks it was very dry and there was very little liquid in the bottom of the foil.

The roast was about 2.5 lbs and total cook time was about 6 hours.

Again, it was tasty but I was dissappointed with the dryness of it.

Any suggestions from my brethren would be appreciated.

thanks,
Dave
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Unread 11-13-2011, 06:33 PM   #2
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waaaaaaaaaaay over cooked. i take mine to 155-160 and thats it.
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Unread 11-13-2011, 06:44 PM   #3
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You still should cook till tenderness, not temperature. Glad it tasted good.

I prefer brisket any day of the week.
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Unread 11-13-2011, 06:53 PM   #4
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Quote:
Originally Posted by mbshop View Post
waaaaaaaaaaay over cooked. i take mine to 155-160 and thats it.
You can pull a chuck roast at 155-160*???
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Unread 11-13-2011, 07:10 PM   #5
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Sounds like you did everything the way I do,but I pull them when "the probe goes in like butter",as I've heard on here so many times;usually around 200'.Sometimes I think bad cow genetics play into the picture......but usually they come outta the smoker rockin'!Try again,you can't beat the taste of smoked beef....or pork.Or chicken.Or....? T
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Unread 11-13-2011, 07:11 PM   #6
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Get a larger roast. Not big enough for low n slo nor is there enough fat to render juicy.

YMMV.
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Unread 11-13-2011, 07:12 PM   #7
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Quote:
Originally Posted by colonel00 View Post
You can pull a chuck roast at 155-160*???
Nope!
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Unread 11-13-2011, 07:50 PM   #8
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my apologies for a massive brain fart. got fatties on the brain.
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Unread 11-13-2011, 08:40 PM   #9
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My opinion, you did all right. I might cook a little hotter.
But to 205 is correct and foiling when you did.
Sometimes, you just get a bum piece of meat.
Not the cook IMHO.
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Unread 11-13-2011, 09:02 PM   #10
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to small a roast. next time leave it in the juice in the pan till redy to eat.just foil the top of the pan
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Unread 11-14-2011, 01:29 AM   #11
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Yep... waaaay to little. Try a whole Chuckie. It's worth the effort and you've got meat for sammiches for a week or more!

Cheers!

Bill
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Unread 11-14-2011, 02:39 AM   #12
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When you get your next (bigger) chunk o chuckie have the butcher cut from the rib end..UNFARKING believable tender and flavor
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Unread 11-14-2011, 03:24 AM   #13
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Thanks! Yeah, this roast looked more like a overly thick steak than it did a roast. It was on sale at my local grocery store. I'll have the butcher cut a larger roast next time. What? 8 - 10 lbs?

Quote:
Originally Posted by Bbq Bubba View Post
Get a larger roast. Not big enough for low n slo nor is there enough fat to render juicy.

YMMV.
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Unread 11-14-2011, 05:08 AM   #14
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Last time I cooked a chuckie, I reserved as much liquid as I could during the cook, added some of that back to the foil at the stall, and kept the rest in a bowl in the freezer till the fat solidified. Makes removing the fat so easy, it resembles a disc. When the chuckie was pulled after resting, I added some (or all) of that reserved liquid back.
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Unread 11-14-2011, 12:52 PM   #15
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I have had the same problems with my chuck toasts. I've cooked 5 of them ranging from 3-6.5 lbs over the last two weeks. I Inject, then cook at 240 deg, and then place in foil pan and cover when temp is between 160 to 165 with 16oz liquid. Then continue to cook until 195 to 200 internal. Been dry and not very tender for each roast.

I do not have problems with Brisket. Can't wait to figure out the chuck roast.
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