Chuckie Advice

[DogFaced PonySoldier]

Oh man, I watched Sam's video on these - that is freaking AWESOME! I am soooooo gonna do that.

[STEbbq]

Seems like 2 pork butts would fit too.

[HawkerXP]

Nice!

[Rfhd69]

Just watched the video. Those look awesome and I’m going to try them soon

[Mr. Bones]

This...

Alla th flavour of a brisket, way less expensive, overall, not a two-day cook lol, an way less leftovers to process, with yer now distended abdomen

I do easily a 7:1 Chuckie vs Brisky ratio...

Delighted, every time...

[JeffJ]

Those look really good.

[Joey877]

I did the taquitos. Family scarfed them all. This was nearly 5 pounds after trimming. I have less than a pound of beef left but ran out of tortillas. Kept forgetting to take pics so I’ve just got the ones on the grill…I need to get better at that!

[ssandy_561]

Cut them into 2” strips and cook them up as beef country style ribs.

[Polarbear777]

I’ve also stacked them to smoke also when they are thin.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/beef-recipes/718607-pb’s-pulled-chuck#post718607

[JeffJ]

Bogy Exactly. I do one brisket per year but do several chucks.

[Bogy]

"Poor man's brisket." It's not that its less expensive to buy, per pound (not usually anyway), it's that you are buying 3 lbs instead of 15 lbs.

[JeffJ]

Chuck roast is incredibly under-rated. You can do so much with it. I like to grind some and I make sure I get ALL of the fat and will then pre-form, as loosely as possible, 4 half pound burgers and vac seal. I like to grind and weigh a pound here, a pound there, for weeknight tacos. I LOVE smoking chuck roast - very much like brisket but without all of the damn trimming and without nearly the volume. That it's cut like a big steak ensures plenty of bark-to-internal meat ratio. Do a thick grind and it's great for some basic chili.

Brisket excites but it's also a LOT of meat. For a small crowd chuck roast rocks.

[Joey877]

So now as I add up everything I want to do with these I realize I do not have enough of them for everything...which brings me back to my normal territory - you can never have enough meat. Can't thank everyone enough for their advice. I was worried these would dry out in the smoker, but it seems that won't be the case. The new ideas are gravy. Can't believe I never thought to do burnt ends with these. Makes perfect sense. And the taquitos will happen this weekend!

[holehogg]

Gravity Rules.

[Bogy]

In the 16 years I've been back in Iowa I've had beef processed by at least 7 or 8 different places, plus hogs at a couple more. Partly because the family I bought beef from would line up from 2 to 4 places each year and give me my choice. Some of the places I really liked closed or stopped butchering for the public. And then I moved and had to start over. So I feel your pain. They all do it a little different. Main thing is I have to make sure they don't grind the brisket into hamburger. But most of my Chuckies are more the size you got this time around. Maybe because I tell them I want big roasts and as many of them as possible. A fair number of mine become burnt ends. But a lot of the time I smoke them like a brisket. I've never doubled them up, I want as much surface area exposed to smoke as possible.