Chuckie - not good ?

[Meat Burner]

Tried my first smoked chuckie on the UDS. Didn't come out so good so wanted the brethren's help. Here's how it went....temp 225, 3# nice marbled chuckie, (wasn't very thick though), only took about 4 hrs to get to 165, foiled and went to 205 in maybe 2 hrs, coolered for 3 hrs. Tasted good, looked good, needed my 18" chainsaw to cut it. Not even close to pulled meat. Mama was pi$$ed about the chainsaw in the kitchen!:twisted: Actually, I thought it was kinda fun:twisted: Anyway, brothers, I need some advise about this. It looks like many smoke this and love it but mine wasn't so good. Thanks for any advise.

 

[jpw23]

Temps are a guideline........go by feel....use your temp probe to check and don't give up on the chuckies...good stuff when it goes right:biggrin:

 

[BBQchef33]

forget about meat temps.

I cookem at 250, foil at 170, kick the temps down to 220, and start testing for tenderness by sticking a probe into the thichest portion... about every 30 minutes until they feel tender. forget time and temps, go by feel.

ALOT of times a chuck will NOT tenderize in the pit unlesss your willing to wait a day or 2(and risk having chuckjerky) .. sometimes ya just have to stew it down. Dice it and throw it in a pot of chili or into the crockpot.

 

[BBQchef33]

:mrgreen:

 

[Meat Burner]

Since this was my first chuckie, I went with temps as a starting point. Obviously, now more attention to other tenderness issues. The taste was good so it was a good start. May try another one over the 4th or next weekend. I was surprised with what seemed a short cook time. The UDS is still in the learning mode for me. It's a blast!!!!!! Thanks.

 

[Kirk]

Definately forget about temps when doing chuck roasts, it's all about time. I do mine for around 235 for 8 or 9 hrs, foiling after 5 or 6 and I've had good results so far. My thermometer never comes out of the drawer.

 

[Meat Burner]

:mrgreen:

I can see that.

 

[smooookin]

just a guess here but much like a brisket the temp is a guide. when the probe slides in like it is going into warm butter it is diner time.

 

[Meat Burner]

just a guess here but much like a brisket the temp is a guide. when the probe slides in like it is going into warm butter it is diner time.

I wasn't paying enought attention to that...my bad. Now that you mentioned it, I was surprised how much resistance there was but was trying the temp thing. Looking forward to the next one with more help from everyone. I know it will be better!

 

[keale]

I think you mentioned your problem...it should be thick, and about 5lbs...
I'm no expert, but did a couple of good chuckies about a month ago...
I foiled it about 180 degrees, and took off a little over 200...

 

[Norcoredneck]

Did these a while back. Took them to about 210 because of tenderness and after coolering they fell apart like a Butt.

 

[AlabamaGrillBillies]

Yall are buying 'Chuck Roast' for these right? I've never done one before and I'm a little confused on which 'cut' of meat to look for at the store.

 

[The_Kapn]

Was it, by any chance, tough and dry?
As opposed to tough and very moist.

TIM

 

[beerguy]

I did 2 a week ago, and had the same problem as meat burner. Mine was 4lb and 3 lb. Cooked for 4-5 hrs to 165, foiled for 2 more hrs to 205, then coolered. after 1 hr I checked and it wasnt ready to pull. let them sit for 3hrs in the cooler, and then pulled them. There was still a lot of rubber cement between the sections and i was not pleased with the quality, and I chalked it up to the quality, not the cook. I saved most of the meat to throw in my beans for the fourth of july. I thought with that much time and temps the stringy fat and membranes would melt away like a pork butt, but these didnt. Ill try again with a bigger one next time too and go for the probe test.

 

[MostLarge]

I agree with Kirk.
I've never really checked the temps during a cook.
I've done 4 chuckies on my UDS and all have been excellent.
Bone in 7 blade and boneless (prefer using bone-in).
It just takes time. As long as it's fatty and you keep your temps under control, it will be tasty, moist and pull apart.
I usually cook between 220 - 240 for at least 6-7 hrs before I foil (Depends on cut, thickness, and quality of meat). I have 3 cooking levels in my UDS and I make bacon on a level above the chuckie to render that wonderful fat down onto the chuckie.
Cook for another 2 hrs or so and check the tenderness. Cooler for at least an hour after it's done.
It just sounds like you didn't cook it long enough. They will take longer to cook than a pork butt.
Patience.
Let us know how the next one comes out.
​

 

[Greendriver]

You gotta put a least about a half to full cup of broth or water in the foil with the chuck roast and then it will fall apart when it hit 205.

 

[Meat Burner]

Thanks a lot for all the good info here. Lots a very good suggestions and ideas. I definately will do another one real soon. Thanks again.