Making a run on smoked chuck. ..

[TheCountofQ]

8lbs. Currently brining for a 4pm dinner tomorrow. Hasty-Bake and Stoker is the plan, with Stubb's charcoal and Oak. Also a 4lb chubb of redneck rib eye, quartered and cross hatched. Half of which is slathered with jalapeño mustard (glue) and covered with Paul Prudhomme's Blackened Redfish Magic.

A bit apprehensive, as these are my first smoked chuckies, but the family had never complained about being my guinea pigs before.

The middle one has a pretty hard piece of fat in the center. Cut it out now or wait till I pull? The pieces are pretty equal in size now, and am concerned about varied cooking times if I remove it now.

[EdF]

Leave it in, unless you're "gluing".

Here's some food for thought, but it's an 8 hour cook. It's always wonderful!

http://dizzypigbbq.com/recipe/clays-pulled-beef/

[TheCountofQ]

Thanks!! I'll check it out in a bit. I've read quite a bit, and always up for more. Always did chuckies in the crock pot before, with veggies.

[lschweig]

The fat will render out for the most part IMHO. Although I haven't rested chuckies in a faux cambro before, I plan to start doing so as it makes sense to further melt the connective tissues as you would with a brisket.

The chuckie experts are sure to chime in shortly.

[Spinaker]

Yeah hold it like you would a shoulder or a brisket.

[TheCountofQ]

Makes sense to me also... and that is what the experts are telling me.

[Spinaker]

I would leave it. It will be just fine. You have plenty of experience, to cook these. This won't be a challenge. Think of them like miniature briskets.

[TheCountofQ]

My biggest concern is the timing. The faux cambro will alleviate much of that. I'm a fan of BARK. Many recommend wrapping, for moistness though. I've never wrapped anything in a grill/smoker, other than onions, taters, and garlic. You would be surprised to know I've never done a brisket!

[Spinaker]

If you cook it the entire time with out wrapping. You will have a enough bark. And it will stand up to wrapping in the FC. TheCountofQ

[Steve R.]

Man, that's my favorite clod of meat to smoke! I normally leave that one hard piece in and trim everything else that won't make it fall apart. It will turn into Jello when it's done and you can easily scoop it out then. Faux cambro-ing and probe tender are key concepts with chuck; just a word of advice.

[TheCountofQ]

Those two pieces of advice are heavily recommended by many. A good sign to listen up!!

[Mr. Bones]

I'd sure leave it in. If it is still undesirable upon completion, remove b'fore pullin', slicin', or whatever destiny awaits these hunks o' goodness.

Ya got this covered, TheCountofQ !!! Low, slow, an' steady...

Usin' any kinda rub(s)? I'm smokin' my first this weekend, as well... leanin' pretty heavy t'wards Dalmation, mebbe SPG.
HV brand Steak n Burger seasoning crosses my mind, but I think I will reserve that for one o' th' briskets I'm doin'...

This chuckie is a special deal, as posted previous. I jus' wanna taste th' dry-aged, beefy goodness of it. I kin save experiments fer store-boughten chuckies.

[TheCountofQ]

Momma's stomach doesn't allow for much anymore. Think I'll just do one lightly, salt, pepper and garlic, and a dash of cumin (for her), another w modified BBBR+C, and a full blown, jap mustard slather, pumped up BBBR+C, maybe anchovy paste, etc. Pull, separate, and let them mix to taste...

[TheCountofQ]

Plans for it? Tomorrow, simple pulled beef sandwiches. There was excitement when I mentioned we should have done tacos, with fresh tortillas (I have a good recipe now), but it is late in the planning, ...traditional Q sides are purchased. Next time. Some may be used in a Vaca Frita I saw on ATK.

[Spinaker]

I'd sure leave it in.

Bones, I like to add more complex rubs to chuckies. I think they need the extra flavor. IMO. They are not as packed with over whelming beefy flavor that we have come to love and expect from a brisket. Go for some gran garlic, onion maybe some Hungarian Paprika to give it a little heat on the back end. Let us know how it goes!

[TheCountofQ]

How do they compare to short ribs then? Can they take the cracked pepper. I assumed they would be similar, due to collagen and connective tissue.

[Spinaker]

They are similar. They can take the cracked pepper. But go easy. TheCountofQ

[DWCowles]

I will also be smoking 4 chuckies tomorrow on the Kamado Joe Big Joe or I might do 2 on the KJ and 2 on the Lang haven't decided yet.

[David Parrish]

I will also be smoking 4 chuckies tomorrow on the Kamado Joe Big Joe or I might do 2 on the KJ and 2 on the Lang haven't decided yet.

Go for both. Sounds like a good comparison!

[DWCowles]

That's what I was thinking David Parrish

[Mr. Bones]

Ditto here, David Parrish got here first!!!! :-)

[Steve B]

Chuckies are one of my favorite cuts to smoke. Easy, forgiving and delicious. Just remember to wrap them when they hit about 165-170*. It makes a big difference as far as juiciness is concerned. Good luck with your cook and show us some pics when done

[TheCountofQ]

I've read that. Also read to leave them in the stall a while before wrapping. Maybe 2 hours. I'm thinking till the bark gets like I want it, then wrap. I am a bit concerned about them drying out some though. Have 1/2 gallon of sauce from a family favorite, Ol' School Tulsa BBQ joint.

[Steve B]

Just run them into the stall should take about 2 1/2- 3hrs. Than when you see a bark that you like wrap them puppies up. There should be enough juice and fat rendering in the foil to keep them nice and moist. Looking forward to seeing the pics.

[tbob4]

I'm loving the responses from everybody. I've not been a Chuck person on the BBQ but after seeing some recent photos and all of the excitement from you all every time someone asks a question or posts a photo it's definitely on my list of "to do's". Thanks to every one of you who have weighed in and posted photos lately (Bones, Fuzzydaddy and Spinaker - yours all come first to mind).

[hogdog6]

Chuckies are my favorite smoked meat. All the above advise will get you some really good eats. I cook them in PBC or BGE and usually only rub with salt, pepper and a little garlic powder. I don't wrap just power through the stall, they are never dry. Always cook, to probe tender 200 + and put in a preheated faux cambro for at least 2 hours. After cambro cube one up sauce and put back on the smoke for some delicious burnt ends. Enjoy the cook looking forward to pics.

[TheCountofQ]

Thanks. You are the second one to suggest not wrapping and having moist results. I'm kinda torn on this decision...

[TheCountofQ]

Well, I've been re-reading David Parrish 's sticky. It seems many with the great results used a PBC with no temp control. Seems they started off at a fairly high temp (Pit Boss's was originally well over 400F), but averaged temps around 260-270. I will be temp controlled the whole way, I'm guessing 270 would be a good place to be, but I'm guessing this will add some time to the cook, without that initial "boost".

I've about decided to wrap though, at least this time, for the family. I could, personally, deal with a dryer roast ...if it was just for me. I could find a way to get moisture back in, whether it be sloppy joes, spaghetti, or what not. Being for the family function though, I think I would rather forgo the crisp bark (should still have the wonderful maillard reaction flavors), and hopefully end up with some juice to pour back on the meat, or to soak up with some bread. Next time, when it's just for me, I'll skip the wrap.

So now, it's down to figuring out when to put them on for the 4pm dinner.

Most recommend about 2 hours in the FC. Then there is the approximate 7+ hour cook time. I'm guessing I should add another couple of hours due to the "lack of 400+ degree temps" at the beginning of the cook. That puts me at 11+ hours before the dinner bell. That should be plenty of time, right? If it finishes early, I would think it could handle a bit more FC time.

Thoughts?? Are my calculations correct?? It's adjusting for that constant temp versus dropping temp that has me questioning the start time really.

[TheCountofQ]

And they are on. 220 now, but bumping her up slowly. In the words of Doc Squat... "I gotta really good feeling about this one!!!".