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My first "chuckie" - Happy Father's Day to me!

EggHead_Bubba
EggHead_Bubba Posts: 566
in EggHead Forum
This "chuckie" weighed in at 2.5 lbs. I used kosher salt, pepper, garlic and onion powder as my rub. I'm smoking it with a mixture of oak and cherry. I expect I will cook this just like I do a packer brisket which means 275° until it probes like "buttah".

This is my first "chuckie" so I'm really looking forward to seeing how it turns out.

Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    HAPPY FATHER'S DAY!
    Very interested on how it turns out. I am doing that for my next cook. Awesome!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    More pictures to come through the cook!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Jeremiah
    Jeremiah Posts: 6,412
    Slicing or pulling?
    Slumming it in Aiken, SC. 
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  • henapple
    henapple Posts: 16,025
    I've never done one except in the ci do...interested to see this.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Jeremiah... this is my first one. I'm hoping to slice it like brisket but we'll just have to see how it turns out. It's been on for 2.5 hours. @henapple... I'm curious too!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    edited June 2015
    Nice clean smoke working on this "chuckie"! 

    Edit: Tried to post a GIF of the smoke but failed. =)

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    5.5 hours into the cook. Internal temp is 183° and the bark is coming along nicely. Going to start probing once it reaches 190°.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nothing like pulled beef & it looks like you are rockin this one!!! I've done several chuckies for pulled but have always wrapped at 160ish, you are making me rethink my strategy.  Looking forward to final results. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    edited June 2015
    Just pulled it... Internal temp was 193° and it probed nice and smooth everywhere. Loving how the bark looks!

    Brought it in, wrapped in plain butcher paper and put in a cooler. I'll let it rest for a couple of hours before attempting to slice it like a brisket. If that doesn't work I'll pull it like pork. =)



    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • jaydub58
    jaydub58 Posts: 2,167
    Wow, pure meteorite!
    I'm really interested to see if this slices or winds up shredded.
    John in the Willamette Valley of Oregon
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Folks this is something I will most definitely do again! It sliced up like a brisket and was tender and moist. It's always fun trying a new cook and this one didn't disappoint.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • maso
    maso Posts: 240
    Thanks so much for posting your cook in detail. I've been thinking of doing it exactly like you did, but was wondering how it would turn out. It looks fantastic! I've read to pull it at 205-210 for pulled beef, but what are your feelings on the temp you pulled it at. Would you do it again, or higher/lower?

    thanks and great job!
    Large BGE in Moore, OK
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  • Sookie
    Sookie Posts: 335

    It really looks awesome.  It appears to have more fat content than an brisket, but then again, it's not a brisket.  Congratulations on a great cook. 

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @maso... I pulled it at 193° and probably could have waited a little longer. There was one section that was just a bit tight. It's the left side of the slice in the picture above. The right side of that slice was money.

    @Sookie... yes, there was a decent vein of fat that ran through this one. You can see it in my first pic. No problems finding the meat in the slice though.  ;)

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Sweet100s
    Sweet100s Posts: 553
    edited June 2015
    Beautiful cook.  Thanks for sharing and the great pictures.
    4 questions -
    - A "chuckie" is a chuck roast? 
    - Was the rest for a couple of hours needed, or a preference or because of dinner timing
    - What was the total cook time at 275 deg F before the meat was at 193 deg F for the 2.5 lbs? 
    - Direct or indirect? 
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  • KiterTodd
    KiterTodd Posts: 2,466
    Nice!  Was just in the store and saw a bunch of thick chucks just like that, and was wondering what I could do with them.   Perfect.

    So...how'd it compare to a brisket?

    LBGE/Maryland
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Sweet100s... yes, it is a chuck roast and it tastes nothing like one from a crockpot. Smoke flavor really brings it home. I think the rest is important to help it finish. I always wrap and rest a brisket like this and my idea was to cook this just like I do my briskets. It was 150° when I sliced it.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Sweet100s
    Sweet100s Posts: 553
    Thanks Egghead_Bubba.   I sneaked in a couple more questions on ya :-). 
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Sweet100s... the cook was right at 6.5 hours. It took a bit longer than it would have if I kept the temp on the mark. I had to leave the house for an hour and a half so I dialed it down a bit before I left because I didn't want to overshoot the temp. When I got home it was at 210° grid temp so it slowed down the finish time. I also use a water pan under what I cook and some say that also can slow things down. This cook was indirect as you probably gathered with my use of a water pan.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Terrebandit
    Terrebandit Posts: 1,750
    Consider wrapping in HDF With about 1/4 cup of Dr. pepper or OJ.   I do this after a bark has formed, and when the temp is around 170.  Let it percolate until the temp is over 200.  Unless you get a prime grade roast, there is just not much fat content to work with. 
    Dave - Austin, TX
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Terrebandit... this one was pretty well marbled. I never wrap anything I cook while it's cooking, only after for the rest. I can see how that would help if the chuck was more lean. Appreciate it!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Terrebandit
    Terrebandit Posts: 1,750
    Just a suggestion. 
    Dave - Austin, TX
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  • YukonRon
    YukonRon Posts: 17,261
    Thanks for the data. Totally delicious cook. HAPPY FATHER'S DAY.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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