First chucks on the WSM : need some guidance


 
Frank H

Frank H

TVWBB Gold Member
Can anyone point me at a good basic primer on how to cook a chucky on my WSM? I've been searching thru the posts and I've seen a lot of pics and general postings , but I guess I'm looking more for a walk thru of how to do one. I think I've got the basic idea , but I wouldn't mind seeing some good basic instructions.
Thanks in advance for any help
 
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Yep to what Dave said, depends on what you want pulled or sliced? I've done hot & fast for sliced, or semi low & slow for pulled.
I had this copied and hung on my garage fridge since 08 and it's my primer for pulled beef.
"For shredded or pulled beef I like to smoke the chuck roast between 240-260 degrees until it hits 160-165 degrees then foil and continue to cook until fork tender. If going by temp fork tender will occur between 195-205 degrees. But with a chuck roast you really can't go by temp alone because they can and will be stubborn, but I've never had one take over 2 hours lb.

That was a response to a post from Larry Wolfe, who has been said to know his way around a chuckie.:wsm:

Tim
 
Dave,thanks. I had seen that , but wasn't sure it applied , but on second look I see that it's about a huge hunka beef , but the idea is the same. So that's good.

Timothy, thank you. That is very good info. I appreciate you taking the time. I think larry Wolfe is a pretty good source. Thanks guys
 
Chuck roasts are about the only thing I foil anymore. For pulling I foil somewhere around 160-170 and take the chuck all the way to an internal temp of 215-220. Anything less than that doesn't seem to work for me.
 
Tom_M said:
Chuck roasts are about the only thing I foil anymore. For pulling I foil somewhere around 160-170 and take the chuck all the way to an internal temp of 215-220. Anything less than that doesn't seem to work for me.
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thanks tom
 
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