Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Ron D on January 12, 2012, 07:00:16 PM
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Did my first Chuckie today. Seasoned with Phil's Instant Gourmet Awake-A-Steak. Smoked in my MES with cherry wood for 9 hours at 225...Hit a major stall around 6 hours but just came out.....Still in the foil and waiting to pull, but just about fell apart while taking it out.
Ready to go in
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2639.jpg)
Nice smoke coming out
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2642.jpg)
Just pulled out
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2643.jpg)
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money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!! money shot!!
Did I forget to ask for the money shot!! ;D
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At least now I know what a "chuckie" is.. I had visions of the evil Chuckie doll from the movie.
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Chuckies are my personal nemesis. I am gonna toss one in the Cook-shack one of these days and conquer the evil chuckie..once and for all!
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WOW! That really looks delicious. How was it? Phil
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If it's as good as it looks..YUM..I just happen to have a chuckie in the freezer..too much food a xmas..so It's time. That looks wonderful. Pam ★*˚°。°
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There was no money shot as it was late and we were hungry. It took a lot longer to cook than I thought and did not turn out the way I wanted it.
It was slightly dry but I was not able to do a long FTC due to the time.
It did go into a very long stall and next time I will pull at that time and wrap in foil and put back into smoker, I think the long stall had something to do with it drying out. The taste was still good but I know it can be better.
Chuckie 2 will be coming soon.....I will not let a Chuckie kick my butt
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Chuckies kick my butt on a pretty regular basis. >:(
When I had my drum smoker I used to foil them when they would around 160 internal and then take em to 200. Is that your strategy for Chuckie 2 ??
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Chuckie 2 will be coming soon.....I will not let a Chuckie kick my butt
Then "bride of Chuckie"
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Chuckies kick my butt on a pretty regular basis. >:(
When I had my drum smoker I used to foil them when they would around 160 internal and then take em to 200. Is that your strategy for Chuckie 2 ??
Yes...That was when I had my big stall...the temp even dropped to 155...maybe add some warm apple juice or some other liquid to it.
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Chuckie 2 will be coming soon.....I will not let a Chuckie kick my butt
Then "bride of Chuckie"
Or...the SON of Chuckie ;D.....
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The first time I did Chuckies, they came out great. The next time not so great. I have been hesitant to go for a third time.
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It boggles my mind that I can churn out great briskets every time, yet the chuckie gives me problems.......
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It boggles my mind that I can churn out great briskets every time, yet the chuckie gives me problems.......
They can vary a lot from cut to cut. I've had good luck with 7+ pound chucks that have a pretty heavy fat grain in them. I rub with Montreal Steak then smoke them for three hours or so to get flavor then foil the rest of the way until about 195 IT. Then, FTC and the IT usually runs up to at least 205 range. Haven't had a dry one doing it this way and the flavor has been great -- good balance of beefy flavor with nice smoke level.
Hub
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Thanks Hub, I think that will be the way I go next time.
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Chuckies are just plain evil!!
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Chuckies are just plain evil!!
LOL! But a Beef Chuckie is a good thing. 8)
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It boggles my mind that I can churn out great briskets every time, yet the chuckie gives me problems.......
They can vary a lot from cut to cut. I've had good luck with 7+ pound chucks that have a pretty heavy fat grain in them. I rub with Montreal Steak then smoke them for three hours or so to get flavor then foil the rest of the way until about 195 IT. Then, FTC and the IT usually runs up to at least 205 range. Haven't had a dry one doing it this way and the flavor has been great -- good balance of beefy flavor with nice smoke level.
Hub
I think you hit on something that we may overlook when cooking chucks- More mass of meat allows for better moisture retention with this cut, because the grain of themeat is mostly vertical, and not as long as in other cuts allowing more moisture to wick out than in say - pork butts.....
So - bigger would be better for chucks for sure Hub. Sound logical to you?