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Smoked Chuckie for Slicing

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

  • Steve R.
    commented on 's reply
    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.

  • texastweeter
    commented on 's reply
    Jerod Broussard Imma pretend you didn't say that...

  • Dewesq55
    commented on 's reply
    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
    replied
    I did some SVQ Chuck that's awesome. SV for... um.. 24 hours? 30? Something like that. Smoke to 140.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    Good info. Just what I wanted to know. Thanks Cheef

  • Jerod Broussard
    commented on 's reply
    Brisket is overrated, however when feeding 150-300 some chopped beef, I tend to smoke more brisket.

  • TheQuietOne
    commented on 's reply
    I've come the the same conclusion. Chuckies are just about foolproof and so tasty.

  • Cheef
    replied
    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.

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    And people think brisket can vary, some chucks are like jigsaw puzzles.

  • smokin fool
    replied
    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.

    Leave a comment:


  • jgreen
    replied
    I agree. I go a bit higher than 180 but try a probe test to see how tender it is.

    Leave a comment:


  • Jerod Broussard
    replied
    I'm more apt to hit 185, but let your chuck tell you what to go to.

    Leave a comment:


  • Dewesq55
    started a topic Smoked Chuckie for Slicing

    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?

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Meat-Up in Memphis

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