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View Full Version : Chuck Smoked on 400 Degree BGE (Pron)


HeSmellsLikeSmoke
05-27-2008, 04:18 PM
First attempt at very high heat beef smoking on the Medium BGE was a 3.6 lb. CAB Chuck. EVOO with Pepper and Kosher salt rub. OiK Joe's Lump, with mesquite chunks, Minion loaded. Plate Setter for indirect cook at 400 degrees.

Verdict: Outstanding with great bark akin to burnt ends, very tender and beefy flavored. Very easy cook. Will become a mainstay here.


http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/CABChuck.jpg

Here it is on Egg with drip pan underneath.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/ChuckonEgg.jpg

At one hour internal temp was 130 degrees

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Chuck1Hour.jpg

At two hours internal temp was 175 degrees

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Chuck2Hour.jpg

At two and a half hours internal temp 190 degrees . Pulled to wrap in foil and rest for two hours.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/2Hours.jpg

Chunked cowboy style and sauced ready to serve

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/ChuckChunked.jpg

Plated

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/ChuckPlated.jpg

Norcoredneck
05-27-2008, 04:21 PM
Looks great.

Kidcurry73
05-27-2008, 04:23 PM
Looks good!

Bigmista
05-27-2008, 04:27 PM
Sa-Weet! Looks good!

N8man
05-27-2008, 04:33 PM
Mouth's watering now!!! Good looking Plate of Food!!!!:-D

fnnm358
05-27-2008, 04:39 PM
VERY NICE would like a plate of that

icemn62
05-27-2008, 04:52 PM
I rather like smoked chickies. I like them a little more than briskets. Not the taste, but the time used to prepare one. I like the idea of good BEEF flavor, and not having to wait all day for it to finish cooking.

Smokey D
05-27-2008, 04:57 PM
Looks great!

thillin
05-27-2008, 05:38 PM
Looks good. I hope it tasted great. You lovin the egg yet?

nmayeux
05-27-2008, 06:01 PM
I love the way the meat caramelized! Nice looking hunk of meat.

pat
05-27-2008, 06:11 PM
Plate o food looks great. Never smoked a chuckie that fast.

Monty
05-27-2008, 06:11 PM
well done brother, well done!

OSD
05-27-2008, 06:23 PM
Nice job! Great lookin' plate of eats!

HeSmellsLikeSmoke
05-27-2008, 07:12 PM
One of the most impressive things was that I never turned, basted or foiled the chuck while cooking it. The simple rub had no sugar to burn at that high temperature.

It was a true set it and forget it cook. The actual total effort was less than grilling burgers on the kettle.

thillin
05-27-2008, 07:14 PM
It was a true set it and forget it cook. The actual total effort was less than grilling burgers on the kettle.

That's why I love the Eggs for overnight cooks.

bowhnter
05-27-2008, 07:32 PM
I would like a plate of that, looks great!

Cliff H.
05-27-2008, 08:03 PM
I am with bowhnter.

Smokin Gator
05-28-2008, 07:44 AM
That is an outstanding looking plate of food. I've been doing chuckies at 225. I will have to try the 400 method.

HeSmellsLikeSmoke
05-28-2008, 08:56 AM
Mike Mills says that Kreuz's cooks shoulder clod at 400, but they take it to 175 internal for slicing. I took the chuck to 190 so I could chunk it. I have no idea how it would work at 400 degrees to take it up to 205 or so for pulling.

I felt that the 190 internal was pushing it without foil. The thin parts of the chuck were a tad overdone. The thick parts were quite good. Next time I will foil it at 175 to bring it up to the 190 to see what that does. Good thing about the chucks, I can afford to experiment.

I would be very interested in seeing what other people find out if they try it.

Divemaster
05-28-2008, 09:38 AM
I'd hit on that!!!! Great Job!

farklf
12-04-2008, 10:46 AM
I will try!

cheez59
12-04-2008, 12:47 PM
I do like chuckies very much and that one looks great. I will try one out on the Primo. Only thing I will do different is to ad some gaahlic.:smile:

HeSmellsLikeSmoke
12-04-2008, 12:58 PM
I do like chuckies very much and that one looks great. I will try one out on the Primo. Only thing I will do different is to ad some gaahlic.:smile:

One thing to consider is that garlic may get bitter with the high temperatures. I would experiment a bit first to see if it will stand up to this method.

kickassbbq
12-04-2008, 01:06 PM
Hot and Fast baby!!! Low nad Slow is OK, but I'll take that peice of meat smoked in a few hours ANYTIME over a 10 hour smoke!!!!
Been doing it that way for years!!!

Looks GREAT.

Harmening
12-04-2008, 01:33 PM
Hot and Fast baby!!! Low nad Slow is OK, but I'll take that peice of meat smoked in a few hours ANYTIME over a 10 hour smoke!!!!
Been doing it that way for years!!!

Looks GREAT.


I don't know, I would be stuck doin' honey-do lists if my cooks didn't take long enough. :wink:

cheez59
12-04-2008, 02:29 PM
One thing to consider is that garlic may get bitter with the high temperatures. I would experiment a bit first to see if it will stand up to this method.

Will do, thanks for the advice.

SpammyQ
12-04-2008, 03:18 PM
That looks great. Was it nice and tender?

HeSmellsLikeSmoke
12-04-2008, 03:29 PM
That looks great. Was it nice and tender?

Thanks for the compliments SpammyQ and everyone.

It was tender, but next time I am going to take it about 5 degrees hotter before taking it off to rest. I would like it to end up just short of the right tenderness for pulling.

I am also going to take some of the chunks, sauce them, and then put them back on the smoker like you do for burnt ends to crisp them up and see how that works.