Smoking my second chuckie today on the offset. Things are going good. Using lump and oak chunks. The Fireboard Drive and Fan are doing a very nice job of maintaining temps. I'm looking for suggestions on whether to wrap/foil/crotch or not. Anybody?
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Smoked Chuckie: Wrap or don't wrap?
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Weber Smokey Joe Charcoal Grill 14"
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Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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David E. Waterbury
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Aug 2017
- 7558
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Primo XL
Weber 26"
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DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Yes, I think it does. It's a little hard to say though. I've done side by side chuck roasts and had them finish at different times, and generally, have different characteristics. I often smoke them in a foil pan now to save the drippings so I can add them back in after chopping or pulling the beef. But the main reason I would wrap would be to break the stall because I'm wanting to finish the cook faster.
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- Near Richmond VA
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I haven't wrapped one yet, but may wrap one in the future if the mood strikes me. Currently, I have no reason to wrap. All mine have turned out nice and juicy without wrapping.
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- Rockland county New York
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Well I definitely would stay away from the crotch. 😳😬.
Seriously though I always wrap my chuckies with aluminum foil when I hit about 170*. By than they have a good bark and plenty of smoke flavor. Than get em up to probe tender.
Than into the cambro for at least 2hrs. If possible I go 3-4hrs. I can usually pull them by hand at this point.
However if you plan on slicing, you my want to let it ride. They will be a little bit firmer and less likely to fall apart.
Get us some pics please.
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Pulled chuckies make awesome cheesesteaks.
Some beef love or ghee in a CI pan. Sauté up some onions, jalapeños. Than add the pulled beef. Stir around until hot and add cheese, lots of cheese. Depending on how I feel I will use either American, pepper jack, or mozzarella. And occasionally provalone.
Why did I just post this. Now I’m freaking hungry.
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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I wrap them. Even if I have sous vided. I like to wrap with some beef stock, some onions, sherry, red wine, rosemary or some other herb, maybe tamari, tomato paste and or fish sauce, just to pump the umami. Like others, after the bark is well established.
This is for pulling.
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I like to take it all the way, but I love a good, thick bark on my chuckies. I find that wrapping makes the bark too soft for my liking.
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- Jul 2016
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- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I wrap after the stall to save some time, and also because I don't care as much about the bark on chuckies, for whatever reason. Also, I like to maximize the amount of that awesome au jus I can catch in the foil.
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I foil wrap with a small amount of beef broth after stall/good bark, about 170 180. I don't wrap for slicing.
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So how did it turn out?
I’ve cooked them all different ways now and each has its benefits. If I’m making pulled beef then panning with peppers and onions are awesome. I like to wrap at 160 in foil for some good sliced beefed. If the roast has good marbling then letting it go unwrapped is great too. Or cut into cubes, pan with your fav sauce and rub and make some burnt ends.....chuckies are so versital and oh so yummy!!!
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For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
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