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Smoked Chuckie for Slicing

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2284
    • 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

    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
    • 10076
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I'm more apt to hit 185, but let your chuck tell you what to go to.

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2751
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        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
        • 2487
        • 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
        • 671

        #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
        • 1297
        • 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.

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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