Chuck Smoked on 400 Degree BGE (Pron)

HeSmellsLikeSmoke · May 27, 2008

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.

Here it is on Egg with drip pan underneath.

At one hour internal temp was 130 degrees

At two hours internal temp was 175 degrees

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

Chunked cowboy style and sauced ready to serve

Plated

Norcoredneck · May 27, 2008

Looks great.

Kidcurry73 · May 27, 2008

Looks good!

Bigmista · May 27, 2008

Sa-Weet! Looks good!

N8man · May 27, 2008

Mouth's watering now!!! Good looking Plate of Food!!!!:-D

fnnm358 · May 27, 2008

VERY NICE would like a plate of that

icemn62 · May 27, 2008

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 · May 27, 2008

Looks great!

thillin · May 27, 2008

Looks good. I hope it tasted great. You lovin the egg yet?

nmayeux · May 27, 2008

I love the way the meat caramelized! Nice looking hunk of meat.

pat · May 27, 2008

Plate o food looks great. Never smoked a chuckie that fast.

Monty · May 27, 2008

well done brother, well done!

OSD · May 27, 2008

Nice job! Great lookin' plate of eats!

HeSmellsLikeSmoke · May 27, 2008

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 · May 27, 2008

HeSmellsLikeSmoke said:
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 · May 27, 2008

I would like a plate of that, looks great!

Cliff H. · May 27, 2008

I am with bowhnter.

Smokin Gator · May 28, 2008

That is an outstanding looking plate of food. I've been doing chuckies at 225. I will have to try the 400 method.

HeSmellsLikeSmoke · May 28, 2008

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 · May 28, 2008

I'd hit on that!!!! Great Job!

Chuck Smoked on 400 Degree BGE (Pron)

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Babbling Farker

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Babbling Farker

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