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Unread 04-11-2014, 07:34 PM   #1
smokinjerseyguy
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Question First Chuckie Question

Just looking for a little guidance; doing my first Chuckie tomorrow in my WSM and i have seen cooking times all over the map(4 hours to 14 hours). My chuckie is 4.5 pounds and it will be the only thing I am cooking on the WSM tomorrow. I plan on putting it in a tin with some beer and other goodness when it hits 165 and putting it back on. Any suggestions for a ball park on what would be a good general range of time to shoot for? I know there are a lot of factors but just curious for some insight. Any other advice would be welcomed as well! Thanks!
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Unread 04-11-2014, 08:15 PM   #2
Burnt at Both Endz
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Biggest factor will be how much collagen needs broke down. I'd guess three hours for smoke, then cube up in inch chunks and put in the pan with liquid, put a lid on it then. Take it to the point that it shreds easy(195*-200*), prolly 3-4hrs.
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Unread 04-11-2014, 10:30 PM   #3
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Do I smell pepper stout beef on the horizon?
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Unread 04-11-2014, 10:50 PM   #4
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Kiss it with smoke for a couple hours then toss in pan with yer beer and other goodness and braise away. It's done when it's done, but at 4.5lbs I'd guess no more than 5-6 hours@ 275+ temps.
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Unread 04-11-2014, 11:23 PM   #5
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At 275 I'd say 4-6 hours. If you're panning with beer it will hold forever in an oven.
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Unread 04-11-2014, 11:56 PM   #6
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Check this out. I promise you will be glad you did. I don't do a lot of foiling, but chuck is one thing that I do foil.
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Unread 04-12-2014, 12:31 AM   #7
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Thanks gentlemen... As always your guidance is greatly appreciated! And thanks GTR for the link... I will definitely take a look at that. I will let you know how it goes. Thanks again and have a great weekend!
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