I am seriously contemplating smoking a chuck on the weber or the KJ this weekend. I've never cooked one outside of braising in the dutch oven, in the indoor oven. I have two briskets under my belt...both turned out moist and tender. I would use the BBBR and cook low and slow like a brisket, hopefully avoiding foil but I'll follow the general consensus of what works. My big question is about the cut of meat. Costco has packs of two for sale typically... are these the size and thickness which works best? Or, should I go to the butcher and get a special thickness or cut? After seeing the results of FlaBouy , I want to get in on that action...plus, it sounds like everyone raves about "chuckies". Thanks in advance.
-
-
I get mine from Sam's and they are dual packed. Chuckies's are so forgiving that I wouldn't go out of my way to chase one down as long as it is Choice or above. Ours are Angus which meets that criteria. You are in for a treat by moving that to the Weber.. when you get that where you want it, introduce it to a SV bath. You will never look back. Smoke on, brother. -
The Costco chuckies work great. Just smoke 'em like a butt or a brisket. Pull when probe tender. Some crutch, some don't.
Pick the ones with the most marbling and you will have a hard time messin' them up. I suggest putting a drip pan under them and saving the drippings to add back when you pull them. There will be a lot of fat in the drippings, so you might want to chill the drippings and remove some of the fat when it solidifies. And don't forget to cambro for at least an hour - longer is better.
Comment
-
I wouldn't get too hung up on avoiding foil. Chuckies need a lot of cooking and holding to get tender, and foil can only help that. Plus, you will catch a lot of drippings that would have otherwise gotten wasted. Crap, I have the urge to cook one myself now!Comment
-
I’ve got to do a Chuckie for chili soon!
BTW, I’ve found that it takes longer for Chuck roast to get probe tender than brisket. I actually wrapped my last two at about 180F once the bark was good.Comment
-
Thanks for the tips, love this site, you guys are squared away! I'm on it now. I'm currently at work... so I kinda rushed that post in between seeing patients...but, I've been 'on call' the past two nights and I want to hit Costco on my way home. SO, I appreciate the quick and concise responses before I hit the store...My plan was to salt the chucks and put them on the rack in the meat fridge tomorrow morning before work, same as I do with steaks...then add the rub Saturday AM while the kettle gets up to temp.
Comment
-
I too always wrap around 175/180 and take the IT to at least 210. In my experience that’s usually the temp when they are probe tender. Here’s a picture of my latest one.Comment
-
Look how David Parrish does a chuckie here, and modify as needed for your smoker. Pure perfection.
KathrynComment
-
Just picked up my next cook... 7.5 pounds total of Angus Chuckie. Wanna race? 😂Attached FilesComment
-
-
And Their Off!Comment
-
5 hours, stalled in the mid 160s. Peppers are dry out nicely too.Comment
Comment