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Old 03-03-2008, 10:13 AM   #1
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Help with smoked chuck

I'd never considered smoked chuck until I read it on hear in several places. I assume it gets treated pretty much as brisket from a marinade & rub standpoint, but would appreciate some advice - especially foiling and off smoker temps. Thanks
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Old 03-03-2008, 10:19 AM   #2
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Some people foil after it hits 165*...basically cook it till it's fork tender...
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Old 03-03-2008, 10:36 AM   #3
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If I had two words of advice for you they would be......Be Patient. It has been my opinion that chuck takes longer than brisket, don't think you're going to put it on the cooker at 9am for dinner at 5 or 6. They can be stubborn little things, but well worth the wait when finished.
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Old 03-03-2008, 10:40 AM   #4
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I typically just take mine to 160, foil and rest, and then slice. If I want to pull, I cook it until I can put a fork in it and twist without notable resistance. I haven't ever foiled during the cook, but it would probably speed things along for pulled chuck.
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Old 03-03-2008, 10:53 AM   #5
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Quote:
Originally Posted by Bruce B
If I had two words of advice for you they would be......Be Patient. It has been my opinion that chuck takes longer than brisket, don't think you're going to put it on the cooker at 9am for dinner at 5 or 6. They can be stubborn little things, but well worth the wait when finished.
I've done em a few times, very few due to the time envolved.
Why when roasted in a OVEN they only take a few hours?
Higher temp? so what if you smoke it at a higher temp?.
I never tried it with chuck. We make em pot roast style stuffed with garlic.
They will pull then too after about 3 hours, & thats cooked with a wine stock coverin the roast....
So I guess the cookin temp aint over 212 deg in the pot?
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Old 03-03-2008, 11:24 AM   #6
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well duh, higher temps will mean quicker cook times.
Larry told me to twist the fork at 195 and see if it
was ready...nope...not at 200 either...at 205,
it was pretty tender.

I went at 240 until it hit 165, then foiled and bumped up
to 260 to finish...no problems there. Some parts were
like pork bbq, some parts had a little stringyness like
pot roast, and some parts were a little tough, but certainly
edible.

Pull what you want to, then chop the rest coarsely and you'll
be fine.

Now my neighbor took a couple of pounds and made a smoke
beef hash with onions and potatoes...he added some sirach hot
sauce too....it was dang good and made a great breakfast today.
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Old 03-03-2008, 09:10 PM   #7
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Quote:
Originally Posted by Captain Morgan
well duh, higher temps will mean quicker cook times.
Larry told me to twist the fork at 195 and see if it
was ready...nope...not at 200 either...at 205,
it was pretty tender.

I went at 240 until it hit 165, then foiled and bumped up
to 260 to finish...no problems there. Some parts were
like pork bbq, some parts had a little stringyness like
pot roast, and some parts were a little tough, but certainly
edible.

Pull what you want to, then chop the rest coarsely and you'll
be fine.

Now my neighbor took a couple of pounds and made a smoke


Wish I had a neighbor that would do that.
beef hash with onions and potatoes...he added some sirach hot
sauce too....it was dang good and made a great breakfast today.
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Old 03-04-2008, 07:03 AM   #8
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Quote:
Originally Posted by Bruce B
If I had two words of advice for you they would be......Be Patient. It has been my opinion that chuck takes longer than brisket, don't think you're going to put it on the cooker at 9am for dinner at 5 or 6. They can be stubborn little things, but well worth the wait when finished.
Great advice Bruce!

Foil at 165*, then do the first fork twist test at 195* and then every 5* until you can easily twist the fork, then give it a long rest to redistribute the juices.
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