Beef Chuckies

Former Member

Smoked 2 8lb. beef chuck roast yesterday.Rubbed them down with brisket rub and used 2 chunks of hickory.Put them at 225 degrees for 13 hours when probe read 200 degrees. I foiled them for 1 hour, and they came out great! Pulled apart real easy and made great beef Q sandwiches. Give it a try, good change from pork most of the time.

1/25/0812:15 PM

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Former Member

I've done a few Chuckies, and they offer a little different texture from pulled pork. In fact I have one in my freezer right now. Don't know if I want to smoke it, or let the wife cook it her way.

I'll be smoking a ~4 pounder pork butt tomorrow morning. Wife want's pulled pork samichies for the weekend......

dan

1/25/082:39 PM

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Former Member

Smoke the chuckie. I did my first one last week and loved it.

1/25/082:50 PM

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Former Member

I am from North Carolina where pork rules! The beef gives a great change of pace. The larger ones 7 lbs. up do better than the smaller cuts. Sams Club is a good place to get the big cuts.Give it a try , I am sure you will like it!

1/25/085:09 PM

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twoferMember

I have done several chucks, the larger the better. About 90 per cent of it pulls down like pork butt, there are usually a couple of stringy tough pieces that need to be chopped. The biggest problem is that it eats a little denser than pork, and my belly gets full before my mouth gets done.

1/25/087:21 PM

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