I've read several threads here that suggest Chuckie's cook the same as a pork butt, more or less. To me that would mean roughly 2 hours per pound at 225, wrapping when the bark was set after the stall, taking it to probe tender and resting in a cooler for a couple of hours. I did two Chuckie's last fall that were around 2.75 lbs. each, about the same thickness, so I estimated about 5 1/2 hours of cooking time, then a 1 hour hold when it got to an IT of about 205, and 2 hours in the cooler. They ended up taking 9 hours cooking time, including wrapping at 170, then a 1 hour hold, so 10 hours total on the smoker, which wasn't even close to my initial estimate. For my first try they were a little dry but I wasn't really that disappointed. I want to do better next time and I've got a couple of more I hope to do soon. Both are about the same weight and same thickness, but given my first experience, I'm thinking I need to plan on about 3 hours per pound cooking time, then an hour hold, then into the cooler. What do others think, especially those that use pellet cookers? I think I'm going to start both of them on the upper shelf of my Blaz'N Grand Slam this time and let them go for 2-3 hours, then put them on a wire rack inside an aluminum pan as I've seen many others suggest. Is that process applicable to pellet smokers or will the pan restrict the airflow too much, and lengthen the cook? I'm planning to cover the pan with a double layer of foil when the bark is set and the IT is around 160-170, take them to 205 and hold for an hour, then 2 hours in the cooler. I'd appreciate any suggestions or comments on my proposed plan. I have always gotten great advice from folks here and I look forward to learning more in 2018. Thanks.
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I did a 4.3lb chuckie on my pellet smoker: Set the temp to 250 but it was actually 235-245 at the grate. I wrapped and added a 1/4 cup of beef broth when IT hit 160 after 8.5hrs. After 2hrs wrapped it hit 205. Then put in the cooler for 2hrs. Came out a little dry.
I recently did a 4lb chuckie on my pellet grill for Malcom Reed's smoked chili. He recommends pulling at an IT of 180 and let it continue to cook in a pot with all the other chili fixins'. So in order to avoid dryness, I let it sit naked on the grill for 1.5-2hrs then put it in a pan for a couple hours to let it collect juices. Then wrapped with juices from pan when IT hit 160. Pulled it when IT hit 180 for this recipe. Came out way more juicier. No reason to think it would still be crazy juicy with an IT at 205. That cook (to 180) took 6.75hrs. Set the pellet smoker to 250 as well with the grate level running 235-245.
I will definitely be doing the pan/wrap method the next time I want one for pulling. -
My last one took 12+ hours, even wrapped. In the past they've not taken that long. In my experience, they are the same as pork butts, essentially - some cook faster than others and there's no real way to predict it.Comment
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A pan with a rack has always worked well fer me, cain't see why it would be any different in a pellet cooker...
(I have summat of a variety of cookers, ya could safely say.)
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Flat Rocker I've never had any problem with a pan restricting air flow on my GMG. Seems to me the deflector plate and fan move the air all around anyway. I, too, like the pan method. I've done brisket that way and have had an abundance of juice without having added any. Regarding times, I agree with DogFaced PonySoldier . Meat always seems to react differently from what I expect.Comment
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