View Full Version : Tough Chuckie help!
pigout sc
01-11-2008, 04:18 PM
To date I have smoked 3 chukies and all have been tough. I cook at 225, wrap at 165 and pull at 200. I then let it rest for 2hrs or so. Where am I going wrong? Any expertise you can offer would be helpful
Bbq Bubba
01-11-2008, 04:25 PM
I've noticed different cut's of meat are called "chuck", look for good fat marbeling...no fat=no pull. That's about all i can think of.
Don't pull by temp, go by feel.....probe should slide in nice n easy! :wink:
D.F. Expat
01-11-2008, 04:39 PM
I only ever had them come out tough one time, when i didn't let them rest, usualy cook to about 200-205, foiling at 160-165 and let them rest in foil in a cooler for a few hours.
pigout sc
01-11-2008, 04:49 PM
I only ever had them come out tough one time, when i didn't let them rest, usualy cook to about 200-205, foiling at 160-165 and let them rest in foil in a cooler for a few hours.
I've noticed different cut's of meat are called "chuck", look for good fat marbeling...no fat=no pull. That's about all i can think of.
Don't pull by temp, go by feel.....probe should slide in nice n easy! :wink:
Great advice from both of you. I have a angus chuckie with plety of marble. Come to thing about it the others had little marble. Thanks
Cliff H.
01-11-2008, 05:24 PM
Wrap in foil at 165-170. Probe it to 200. Check every thirty minutes until fork tender. Internal made read as high as 220. I usually take the probe out at 200 and don't check it again.
After it hits fork tender I let it rest for 3-4 hours. Longer the better. Easy pulling.
Papa Hogg
01-11-2008, 10:04 PM
Chuckies are more by feel...I've had a few go up to 210* internal...
keale
01-11-2008, 10:13 PM
Theres a lot of connective tissue also in chuckies too...If you're slicing the grain migh "change" on you... just a thought...
jpw23
01-11-2008, 10:28 PM
Not enough time in the cooker...plain and simple.......stop going by temps and go by feel...its done when its done....don't rush it:biggrin:
pigout sc
01-12-2008, 07:27 AM
Simple but true advice!!
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved