Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Cooked my first Chuckie...and proved a basic principle!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cooked my first Chuckie...and proved a basic principle!

    Wanted to do something on this rainy Sunday so why not cook my first Chuckie? So many here have posted mouthwatering chuckp pictures.

    Fired up my WSM about 8:45 am and it took about an hour to stabilize around 240. I slathered the 3 pound roast with BBBR.

    Click image for larger version

Name:	6A1622F1-8D83-4EE8-8F9C-7D5C2C82560E.jpeg
Views:	97
Size:	121.8 KB
ID:	406722

    The WSM ready to go under the makeshift shelter - several tarps over the deck above.

    Click image for larger version

Name:	320B0048-7028-4E82-A50D-152CC33D6324.jpeg
Views:	83
Size:	105.9 KB
ID:	406724

    Everthing went well and the temperature maintained a decent 249-250 most of the time. When it hit 160 a little over 3 hours in, I wrapped it to get it past the stall. Once it hit 184, I thought I remove the wrap and develop some better bark - bad idea. This is where I prove the evaporation principle of the stall. I checked a scant 30 minuets later and the temp had dropped to 164! Another 20 minutes and 4 more lost degrees forced me to wrap it again...dinnertime was approaching.

    The temp rose quickly after the second wrap. A full 6 hours into the cook, the temp reached 190 and I pulled it into the cooler. I wanted sliceable meat.

    It sat for 45 minutes or so and was really tasty. The whole family enjoyed and I will definitely be doing it again.

    Click image for larger version

Name:	DE4310D9-3503-4631-BCC8-9859C0ABB9F3.jpeg
Views:	81
Size:	130.6 KB
ID:	406725Click image for larger version

Name:	6900A74B-2E16-410B-B31B-8BD289C04491.jpeg
Views:	75
Size:	81.3 KB
ID:	406726
    Attached Files

    #2
    Good information. Thanks!

    Comment


      #3
      Beautiful!

      Comment


        #4
        Looks delicious and a beautiful smoke ring.

        Comment


          #5
          That looks great. I learned a similar lesson saucing ribs before they were done, and the temp went down.

          Comment


            #6
            Its the same reason we sweat.... looks good though, regardless of the science.

            Comment


              #7
              Wonderful!!

              Comment


                #8
                Nice brother. Love chuckies.
                I gotta try slicing them up.
                I’ve Always pulled them
                Maybe they would make great sandwiches ??

                Comment


                  #9
                  Thanks everyone. I think there will be many more chuck roasts in my future!

                  Comment


                    #10
                    Chuck is the most versatile meat. cook it like brisket (sliced, pulled, burnt end, or chopped) like roast in a crockpot/oven, on a spit medium rare and sliced across the grain, frozen and sliced thin for cheese steak sammiches, smoked and cubed for chili, or even grind it for great burgers/meatloaf/stuffed peppers! Good job!

                    Comment


                    • texastweeter
                      texastweeter commented
                      Editing a comment
                      Oh and don't forget chuck eye steaks!

                    #11
                    Great lookin' Chuckie!!!!
                    Makin' me hungry, Amigo!

                    Comment


                      #12
                      Good work there mister. Good thing a little moisture didn’t keep ya from your quest.

                      Comment


                      • Psinderson
                        Psinderson commented
                        Editing a comment
                        Yeah, I wasn’t expecting a 20 degree drop! Just wrap her back up and see what happens!

                      #13
                      Not sure how I missed this...nice looking brisket-like chuck. So many different ways to make this cut, maybe the most versatile? Nice job !!!

                      Comment


                      • Psinderson
                        Psinderson commented
                        Editing a comment
                        Thanks! Everyone here agrees that there’s more chuck in our future.

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here