ready for my first chuck smoke

[ecowper]

If you are using the chuck for chili, and you prefer your meat cubed, you can take it off anytime after 155 or so. You’ve got as much smoke flavor as it is gonna get, it’s fairly easy to cut up, and it will finish cooking in the chili. Course, if you are gonna shred it for the chili, that’s a whole different matter. :-)

[KevinG]

Thanks, I didn't think of it from that angle. I just pulled the two smaller chucks and they were probe tender at 209. It's amazing, because at 205, they definitely were not.

[ecowper]

Pulled beef is outstanding! Enjoy

[KevinG]

Wrapped at 175-180. Nice color for what I wanted...

[ecowper]

I can taste it from the pictures!

[kmhfive]

Looks perfect.

[KevinG]

Pulled the two smaller chucks, then the smaller of the two larger at 209. I'm taking the largest to 205 for slices. I put on the rest of my poblano peppers, I'll be all set for anchos for chili

[6th Borough BBQ]

That looks great. I've never tried a Chuck so should probably add one to my plan before it gets too cold around here.

[EdF]

Definitely try it out this year - you won't regret it.

[hogdog6]

Chuck is the best DO IT

[DWCowles]

Beautiful so far

[SoCalTim]

What was total cook time on the Chuckies?

[KevinG]

8 for the smalls and 9 for the larger. They tasted great, but not juicy enough to serve sliced. It was a learning experience. I'll need to account for carryover next time I guess. My briskets have been very juicy.Probably should have wrapped sooner and pulled a bit sooner, I'll be wrapping at155 to 160 next. They were moist but definitely not juicy, made great sandwiches that the family loved.

[kmhfive]

KevinG , how long did you hold them in the Cambro? Chuckies need a lot of time still hot to really get the gelatin distributed and moist.

[KevinG]

I'll be more discerning of the cuts I purchase next. I'll wrap sooner and pull sooner. The plan was to make some pepper cheese steaks tonight and leftovers for chili ...aka "philly " style sandwiches. They were awesome. Plus, I'll use the kettle next time with the SnS. I still think it cooks much better indirect with a true two zone fire.

[Oakgrovebacon]

Looks great! Easier to cook than brisket and very tasty.

[DWCowles]

I love making Philly cheese steak subs out of pulled chuckies

[Mr. Bones]

Beautiful!

[Pirate Scott]

Looks like a success!

[GregS]

Wow those look awesome.