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Smoked Chuckie for Slicing

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1961
    • The Poconos, NEPA
    • Smoker:
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    Smoked Chuckie for Slicing

    I'm going to smoke a 3¾ lb Chuckie tomorrow for #stayincookout. This time I'm going for sliceable, not pulled been. Clint's recipe on the free side says the IT for sliceable is 180°F. Does that seem right to everybody? Or should I go a few degrees higher, like 185-190?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9792
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    I'm more apt to hit 185, but let your chuck tell you what to go to.

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2721
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
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        Capital 40 natural gas
        Napoleon Pro 22 kettle

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        Thermapen (ok..4 thermapens)
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        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
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        and, maybe some other toys as well

      #3
      I agree. I go a bit higher than 180 but try a probe test to see how tender it is.

      Comment

      • smokin fool
        Club Member
        • Apr 2019
        • 1877
        • Mississauga, Ont

        #4
        Would like to do a chuckie but couldn’t find one at a price I liked so pork butt and ribs
        tomorrow
        Last edited by smokin fool; March 27, 2020, 04:43 PM.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          And people think brisket can vary, some chucks are like jigsaw puzzles.
      • Cheef
        Banned Former Member
        • Oct 2015
        • 677

        #5
        Chuck I did last Saturday was 3.5 pounds. Pellet pooper at 250 for 4.5 hours, and bumped to 325 for about 45 minutes.
        Internal was 185 when I pulled it and I plan to do it again tomorrow.
        Perfect slices. REALLY nice bark. And to my taste better than a brisket.
        No more brisket for me.

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Good info. Just what I wanted to know. Thanks Cheef

        • texastweeter
          texastweeter commented
          Editing a comment
          Jerod Broussard Imma pretend you didn't say that...

        • Steve R.
          Steve R. commented
          Editing a comment
          I like the thought that brisket is overrated. Maybe I can keep buying them for $1.99/lb if enough people come around to that idea.
      • rickgregory
        Founding Member
        • Aug 2014
        • 775
        • Seattle, WA

        #6
        I did some SVQ Chuck that's awesome. SV for... um.. 24 hours? 30? Something like that. Smoke to 140.

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          I'm sure it was great. I love SV and SVQ cooking. But this is one I'm doing for #stayincookout tomorrow. No time for a lengthy SV step.

        • rickgregory
          rickgregory commented
          Editing a comment
          Yeah, I have a another one in the freezer that I'll smoke this week for pulled beef. Mm.... beefff.

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