The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-16-2013, 08:45 PM   #1
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Downloads: 0
Uploads: 0
Default Chuckie question

I have to be honest, I have never smoked a chuckie before and don't really know where to begin. Any way I could get some advice about what internal temp to smoke to? Also, is this just a beef chuck roast? Any recommendations regarding weight/thickness? Do you shred it and serve like you would pulled pork?

Thank you very much, I'm looking forward to trying something new!
__________________
WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill
prodano is offline   Reply With Quote


Unread 03-16-2013, 08:49 PM   #2
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default Re: Chuckie question

Just did one today. You do it pretty much like pulled pork. Only thing I do different is put it in a pan at 170F to collect some drippings to mix in when I pull it.

Sent from my SCH-I535 using Tapatalk 2
__________________
Kamado Big Joe
Kamado Classic Joe
Kamado Joe Jr.

A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Unread 03-16-2013, 08:54 PM   #3
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Search for Pepper Stout Beef and you'll see a popular preparation.

I typically give it a good coating of Kosher salt, black pepper and granulated garlic. I smoke over Cherry or Oak to about 160-170 internal. Then I wrap in foil and add maybe 2-3 Tablespoons of Worcestershire sauce. Then I cook till fork tender. Don't be surprised if you have to take it to 208 internal.

I get my Chuck Shoulder roasts at Sam's. They are 3-4 pounds each and 1.5-2 inches thick.

When they are fork tender, I usually shred like a pork butt. You can serve as sammies, or fillings for other things....like enchiladas or tamales.....
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is offline   Reply With Quote


Unread 03-16-2013, 08:57 PM   #4
bo_gator
On the road to being a farker

 
Join Date: 06-11-12
Location: Waynesville, NC
Downloads: 0
Uploads: 0
Default

I have done them like Boston Butts for pulled pork, but only once or twice. Then again, I am from NORTH CAROLINA, and see very little reason to put anything other than pork on the smoker
__________________
bo_gator's Carolina Mountain Que

Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen

You mean Sriricha isn't one of the four basic food groups :?:
bo_gator is offline   Reply With Quote


Unread 03-16-2013, 09:01 PM   #5
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Great suggestions already. I've only done one, prepped and cooked pretty much just like a pork butt..........came out great. Still have the pepperstout beef on my "try" list!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 03-16-2013, 09:10 PM   #6
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Downloads: 0
Uploads: 0
Default Chuckie question

Should I take it to an internal of 200 and start checking for probe tenderness from there? Also, I've had problems trying to search for threads on the forum in the past, is there something I don't know about?
__________________
WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill
prodano is offline   Reply With Quote


Unread 03-16-2013, 09:21 PM   #7
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by prodano View Post
Should I take it to an internal of 200 and start checking for probe tenderness from there? Also, I've had problems trying to search for threads on the forum in the past, is there something I don't know about?

For Chuckies since they are only 2 inches thick maybe, I poke with a fork and twist to check for tenderness. You can check for tenderness at 200, but for whatever reason they always take longer for me. And I usually don't even use a therm anymore (but I've cooked 20 or so at this point). I just let them go till I think they are ready to check.

Use the Google Search bar at the bottom of the page. That is setup to search only the forum. You have to be a paying member to use the Forum Search.
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is offline   Reply With Quote


Unread 03-16-2013, 09:25 PM   #8
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Downloads: 0
Uploads: 0
Default

And yes probe tender starting at around 190-195.

2 inch thick chuckster? You can get them much bigger.
Neonnblack is offline   Reply With Quote


Unread 03-16-2013, 09:29 PM   #9
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Neonnblack View Post
And yes probe tender starting at around 190-195.

2 inch thick chuckster? You can get them much bigger.
Yeah, now that I'm looking, the ones I get are probably more like 2.5-3 inch thick....
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is offline   Reply With Quote


Unread 03-16-2013, 09:29 PM   #10
LittleHill Smoke
On the road to being a farker

 
LittleHill Smoke's Avatar
 
Join Date: 07-13-12
Location: City of Angels
Downloads: 0
Uploads: 0
Default Chuckie question

I've cooked two Chuck Roasts, so I'm no pro. I would start probing at 190 still the probe goes in like warm butter. The two I've cooked we're probing like butter at 205 and 207 they were five and seven pound roasts and pit temps were around 250 or so.
__________________
22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ
LittleHill Smoke is offline   Reply With Quote


Unread 03-17-2013, 01:11 AM   #11
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

I usually buy the whole chuck roll in the cryo bag - that's between 22 and 27 pounds (this is what they cut the chuck roasts and chuck steaks from).

I'll chop this into 4 or 5 chunks, inject with my normal briskie injection (just a little lighter), rub with either Slabs "Wow Up Your Cow" or Plowboys "Bovine Bold" and let them rest wrapped overnight in the fridge.

On to the cooker at 235* to 250* until 165*, double wrap with unsalted beef broth & run it up to 202* to 210*. Let rest (wrapped) for at least 1/2 hour then pull like pulled pork. Reserve the juices, skim off the fat & add juice back in as needed after pulling.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 03-17-2013, 03:36 AM   #12
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Downloads: 0
Uploads: 0
Default

Probe probe probe. My last chuck was well over 210 before it probed easy. Was gettin a bit uneasy but determined not to pull it out till it was tender. Came out very nice and juicy. Just dont let it spook ya if it seems like its takin too long. Btw it was a Pepper Stout beef.
__________________
John

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
WGA
westy is offline   Reply With Quote


Unread 03-17-2013, 09:20 AM   #13
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default

Quote:
Originally Posted by chicagokp View Post
Search for Pepper Stout Beef and you'll see a popular preparation.
Don't have to search. It is in the Q-Talk Roadmap stick thread.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Unread 03-17-2013, 12:04 PM   #14
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Downloads: 0
Uploads: 0
Default Chuckie question

About how long would a 3-4 pound chuck roast take at 275?

Great information thanks everybody for the replies!
__________________
WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill
prodano is offline   Reply With Quote


Unread 03-17-2013, 12:07 PM   #15
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ---k--- View Post
Don't have to search. It is in the Q-Talk Roadmap stick thread.
Ha! I always forget about the roadmap!
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts