UDS for chuckies

[smokerdude]

What is a good way to smoke a chucky? I have a UDS need help with rub, time of cook, and baste. Thanks for any help.

 

[thirdeye]

What is a good way to smoke a chucky? I have a UDS need help with rub, time of cook, and baste. Thanks for any help.

My favorite method is to finish them in foil, a foil pan or a Dutch oven with some liquid or other adders.....so for my initial cook on my drum I would go with a low fire, 220° or so, until the internal is around 160°, then do the braise thing until the internal passes 190°. That pit temp gives them a great smoke flavor and allows for enough time for them to get a good color. I guess I turn 2 times. My seasoning is pretty general since the braise always has seasoning.

 

[smokerdude]

what kind of liquid and adders do you use?

Thanks for your help.

 

[keale]

I did a few chuckies, because I can't find brisket over here. Good stuff!
Did basically the same as Thirdeye, he won't steer you wrong, I've done pulled and sliced... the sliced was really good...the trick for me, was to get a thick cut at least 3 inches, wrapped at about 170, pulled at 200*.
I'm at work, and can't open this link, but try this som pics of chuckies, pulled and sliced.
http://picasaweb.google.com/uilanike...ey=J3yt3DrsaWI

 

[thirdeye]

what kind of liquid and adders do you use?

Thanks for your help.

Your choices are wide open. Once they hit the foil, something as simple as some broth, a can of Rotel tomatoes, some onion and garlic is a good start. That was what was in that last picture. I really like this recipe too:

1 jar of the pickled pepperoncini with the juice
1 can of beef broth (chicken broth can be used too)
1 package Lipton onion soup mix
1 package of Good Seasons Italian salad dressing mix.

Depending on the type of vessel you are braising in you may need to add more broth, some water or beer until the level looks good, about 1/2 of the roast covered. Cook until just tender.

Of course, for some basic comfort food, just add some broth, some par-boiled veggies, season to taste and go for it.

 

[HoosierTrooper]

Smoke till around 160 or so then foil. Count on about 3 hours per pound at 225-250. I call them Brisket Lite.

 

[motley que]

itake it ti 205 to pull. i also foil but no liquids

 

[N8man]

Two weekends ago I smoked four slabs at 5lbs. each of chuck roast to 159* and double foiled with no liquids, drum temp at 300* and took them off at 210*internal about 4 hours total... Put into cooler to rest and covered with lots of heavy towels for two hours. Then sliced thin..best chucks we ever had.....

 

[Cliff H.]

I foil at 160-170 and watch the maverick until it hits 195. Then I ditch the maverick and start checking for fork tender every thirty min or so. When FORK tender is achived I pull it and rest in a cooler for 3-4 hours. Longer the better. It will pull like boston butt.

I don't add liquids. There seems to always be plenty in the foil.

 

[Jaberwabee]

I have never used a thermometer with chuckies, I let them usually go over night at 219-230 from 10-11ish to 7-8 ish or when I get up. then check for doneness with fork or my hands then foil and add broth and whatever I try, and put in cooler for 3-4 hours or until hungry. Then pull, eat and repeat.