Hot and Fast Chuckie? Tips or suggestions would be welcome.

[Rick P]

I had great success with a high heat brisket cook. It turned out so well that I'm going to try the same with a chuck roast.

It's a small, (2.37lb), boneless roast. A day, or so, before I'll dry brine with kosher salt, use some BBBR and, right before it goes on the smoker, inject it with some beef stock or broth.

The plan is to smoke it at ~ 375, cover in a foil pan when it hits 170, and a good bark is formed, then stick it a foil pan and let it go for a couple of hours until probe tender, then rest for an hour, or so.

For anyone who's done this, I would appreciate any tips, or suggestions.

Thanks!

 

[Brett-EDH]

i'd recco slower and lower due to a chuck having less fat and less connective tissue. i just did a chuck two weeks ago and concluded that a lower temp and more moisture is better than a high temp cook.

Chuck n Butt

Bday dinner for my now 26 year old. I don’t know how time moved so fast. He requested a whole smoked restaurant menu which we dialed down to a Chuck, butt and some chicken. Chicken will go on last for a hot smoke cook. Here’s my day which I got the meats on by 915A. JDXL with apple...

tvwbb.com

i was at 275 for the majority of my cook. i do feel a 225-250 would yield a mositer chuck. however, i have watched a bunch of videos where i'd do a very hot sear for 45 mins up front to generate the bark and then dial down to the 225-250 cook temp. this way you're locking in more juices with a nice bark and then letting the meat come to a tender temp.

depending on if you want shredded or sliced chuck, your done temp can be between 190-195 for slices and 200-205 for slices and or shredding.

curious to see what you choose and how you like your cook when done.

 

[Rick P]

i'd recco slower and lower due to a chuck having less fat and less connective tissue. i just did a chuck two weeks ago and concluded that a lower temp and more moisture is better than a high temp cook.

Chuck n Butt

Bday dinner for my now 26 year old. I don’t know how time moved so fast. He requested a whole smoked restaurant menu which we dialed down to a Chuck, butt and some chicken. Chicken will go on last for a hot smoke cook. Here’s my day which I got the meats on by 915A. JDXL with apple...

tvwbb.com

i was at 275 for the majority of my cook. i do feel a 225-250 would yield a mositer chuck. however, i have watched a bunch of videos where i'd do a very hot sear for 45 mins up front to generate the bark and then dial down to the 225-250 cook temp. this way you're locking in more juices with a nice bark and then letting the meat come to a tender temp.

depending on if you want shredded or sliced chuck, your done temp can be between 190-195 for slices and 200-205 for slices and or shredding.

curious to see what you choose and how you like your cook when done.

I agree that low and slow is probably the best way to do a chuckie.

I ended cooking at an average grate temp of 275, which I consider low and slow.

Once it's formed a nice bark, I don't bother with the thermometer. I pull the probe, stick it in the drip pan, cover with foil, and let it go for a couple more hours and check for tenderness. If the probe goes in like butter, it's done.

It was very juicy and had a great bark. I've found 225 is too low for most BBQ. As long as I can keep it under 300, most cooks end well

 

[Brett-EDH]

I agree that low and slow is probably the best way to do a chuckie.

I ended cooking at an average grate temp of 275, which I consider low and slow.

Once it's formed a nice bark, I don't bother with the thermometer. I pull the probe, stick it in the drip pan, cover with foil, and let it go for a couple more hours and check for tenderness. If the probe goes in like butter, it's done.

It was very juicy and had a great bark. I've found 225 is too low for most BBQ. As long as I can keep it under 300, most cooks end well

Agreed. My next one will be a high heat start to rapidly develop bark and then a 250° wrapped or sealed finish with a done temp in the 190’s so it stays as slices and doesn’t shred on me. I really liked your bark. Finished slices looked real good too.

 

[Rick P]

Agreed. My next one will be a high heat start to rapidly develop bark and then a 250° wrapped or sealed finish with a done temp in the 190’s so it stays as slices and doesn’t shred on me. I really liked your bark. Finished slices looked real good too.

Thanks.
When I probed it for tenderness the temp was 203. It's odd, but it was on the edge where it could've gone either way, (shredded or sliced).
If I wasn't using a very sharp knife, it would've shredded completely.

 

[Brett-EDH]

Thanks.
When I probed it for tenderness the temp was 203. It's odd, but it was on the edge where it could've gone either way, (shredded or sliced).
If I wasn't using a very sharp knife, it would've shredded completely.

I had a similar experience at that done temp. I think like 190-192 will still yield a tender chuck but easily keep slices. I do think at the 203 mark it would make for some incredible shredded beef.

 

[Rick P]

I had a similar experience at that done temp. I think like 190-192 will still yield a tender chuck but easily keep slices. I do think at the 203 mark it would make for some incredible shredded beef.

I agree.
When I cook to temp,(on briskets & chuck),I start to probe at 190° I want a little resistance, but not too much, if we're slicing.

 

[timothy]

I had great success with a high heat brisket cook. It turned out so well that I'm going to try the same with a chuck roast.

It's a small, (2.37lb), boneless roast. A day, or so, before I'll dry brine with kosher salt, use some BBBR and, right before it goes on the smoker, inject it with some beef stock or broth.

The plan is to smoke it at ~ 375, cover in a foil pan when it hits 170, and a good bark is formed, then stick it a foil pan and let it go for a couple of hours until probe tender, then rest for an hour, or so.

For anyone who's done this, I would appreciate any tips, or suggestions.

Thanks!

I think you have a solid plan.
I do mostly HH butts and briskets and have done a few chuckies, heck I even grilled a few "Jack Daniels grilled chuck roast".
I like cherry or red oak on chucks.

 

[Rick P]

I think you have a solid plan.
I do mostly HH butts and briskets and have done a few chuckies, heck I even grilled a few "Jack Daniels grilled chuck roast".
I like cherry or red oak on chucks.

"Jack Daniels grilled chuck roast?"
Do tell! Seriously. I like to incorporate whiskey into cooking. Any recipe that calls for a bourbon reduction makes the kitchen smell like a rickhouse.
I love the deep, mahogany color, and milder flavor, from cherry on chicken and fish. I've never used it with beef. I'll have to try it.

 

[timothy]

"Jack Daniels grilled chuck roast?"
Do tell! Seriously. I like to incorporate whiskey into cooking. Any recipe that calls for a bourbon reduction makes the kitchen smell like a rickhouse.
I love the deep, mahogany color, and milder flavor, from cherry on chicken and fish. I've never used it with beef. I'll have to try it.

Yea seriously Google it.
I used to have the original JD one bookmarked, but lost it during an update or crash.
Stuff is good, like a jerky taste, but a soft mouthfeel if done right.

 

[Rick P]

Yea seriously Google it.
I used to have the original JD one bookmarked, but lost it during an update or crash.
Stuff is good, like a jerky taste, but a soft mouthfeel if done right.

Will do.
Thanks!