Chuckie in a PBC questions

[sos2979]

I've done one or two chuckies before, but never had them come out very tender. This will be my first time trying it in the PBC. I bought them yesterday at Sam's. It's two roast. Was planning on seasoning them tonight to the the get salt in and start them cooking in the morning. Currently thinking I'll use Chupacabra Rub- Brisket Magic on one as I have liked the flavor for anything beef but i'm open to suggestions. Was tempted to do just black pepper and salt on the other to make sure I get a good beef flavor. Any suggestions on prep and cook techniques is much appreciated. Will try to post pics later once I get to seasoning them.

[fuzzydaddy]

Using your favorite beef rub on one would be a good way to go. My favorite beef rubs are Big Bad Beef Rub and Meat Church's Holy Cow. I'm cooking 2 chuckies tomorrow on my kettle using Holy Cow for the dry brine & rub...love it! I like to wrap my chuckies after the bark is to my liking which is usually around 170 IT to capture a few juices. I add about 1/2 stick of butter to each when wrapping.

[Jerod Broussard]

Chuckies got to go high, 208 or so, hold at 200 for an hour, then a warm cambro hold for 2 more hours.

[fzxdoc]

What Jerod said...

Also see this topic: https://pitmaster.amazingribs.com/fo...-barrel-cooker

Kathryn

P.S. You're going to love the way that chuckies turn out in the PBC. Just be sure to double serial hook them (like Noah does for brisket on the PBC website videos) so they hang tight.

[HawkerXP]

I've done it the David Parrish way numerous times. Comes out greaT

[N227GB]

That's an excellent how-to! :thumbs:

[JGo37]

Anyone tried a Mississippi Roast prep for a smoke instead of a slow cook? I may go that route with a Chuckie to change things up and see what I get. (not the dry-pack route, but fresh herbs and liquids pressed in with a pestle)

[sos2979]

Progress so far. Seasoned them this morning as I fell asleep early last night. Brine is only about 4hrs. One is brisket magic while other is just salt and pepper. I'm guessing not going hot enough is problem with previous chuckies. I was always scared to go over 203. I'll let it ride until tender. Thanks for the advice. The cook is going.

[EdF]

Gonna' be good!

[sos2979]

Hovering around 140 now... starting to get some bark on them.

[Spinaker]

Let it ride!!

[sos2979]

Update...one of them hit 170 other was 160ish so I moved them to the inside oven wrapped in foil with a bit of squeeze butter to add some liquid. Looking good to me so far.

[sos2979]

Much better. Thanks for the advice. The first one done was the brisket magic rub. It pulled pretty easily and made great burnt end type pieces when cut in cubes. Will definitely be repeating. Might add a bit more juice to the wrap next time, but a huge success. Thanks for the help. Only have pictures of the first one as the second one is still cooling down.

[fzxdoc]

Looks great! Congrats!

Kathryn