chuck steak

[easygoer13]

I was wondering if anyone could add some direction...I have a small group coming over for dinner and had planned to do beef ribs......my local store was out.....but they a nice deal and some chuck steak and I thought it was worth a shot......I have already rubbed with a very small dribble of brown mustard, sea & Kosher salt, garlic powder,black and white pepper a little O-BAY and some BBQ seasoning I had.....it smelled good and is now chilling....I was think of cooking about noon on 225 for about 2 hours foiling for another 2 hours and than hitting a lite sauce brush while kicking up the heat for about 40 minutes or so......am I missing something....or....any help is appreciated.....

 

[QansasjayhawQ]

I was wondering if anyone could add some direction...I have a small group coming over for dinner and had planned to do beef ribs......my local store was out.....but they a nice deal and some chuck steak and I thought it was worth a shot......I have already rubbed with a very small dribble of brown mustard, sea & Kosher salt, garlic powder,black and white pepper a little O-BAY and some BBQ seasoning I had.....it smelled good and is now chilling....I was think of cooking about noon on 225 for about 2 hours foiling for another 2 hours and than hitting a lite sauce brush while kicking up the heat for about 40 minutes or so......am I missing something....or....any help is appreciated.....

Sounds to me like you've got it covered. Are you using any wood to cook them with? I like to use hickory with beef . . .
The bottom line is that they are done when they're done - so be sure to test for tenderness before you sauce them and if they seem a little tough still, don't be shy about leaving them on for another 30 to 45 minutes.
Hope this helps! Have fun!

 

[sfbbqguy]

I've only done a couple chuckies and they both had a long stall and took 6-7 hours to get done. Seems like the last one I did sat at about 160* for a couple hours before it broke. I foiled after that and they usually get done fairly quickly after that...about another hour or so.
I'd start earlier. You can always put in cooler wrapped in towels and it'll stay warm for a pretty long time.

 

[easygoer13]

thanks....there are now on at your suggestion of starting sooner....but its not much about an hour....these are the thin steak....about maybe an 1" thick.....I have them cooking at 190...I am going to let go for a couple of hours than foil for another few and after kick up the heat and lightly sauce