What internal temperature should smoked chuck steak reach?

Cook the wrapped chuck until the internal temperature reaches 90 to 95°C (195 to 205°F). Check with a meat thermometer; by then the fat and collagen have broken down and the meat is evenly tender.

What temperature should Charlie hold for smoking chuck steak?

Hold Charlie at 110°C (230°F) for the whole cook, using three quarters of a football of good quality lumpwood charcoal with smoking wood chunks on top. Be patient and do not turn the heat up to speed things along.

Should I wrap chuck steak in butcher's paper or foil?

Either works, though butcher's paper breathes better than foil. Wrap after about 4 hours, once the bark looks dark and well formed, basting the meat thoroughly with the butter mopping liquid before you seal it.

How long should smoked chuck steak rest before slicing?

At least 1 hour, still wrapped, and longer is even better. The fibres relax and the moisture redistributes, and the meat holds its heat well inside the wrapping, so there is no rush to slice.

Outdoor Cooking & Charcoal Oven Recipes / American

Cooked in the Charlie Charcoal Oven

South Carolina Smoked Chuck Steak

Name: South Carolina Smoked Chuck Steak
Prep time: 1 h
Cook time: 6 h
Yield: 6 to 8
Cuisine: American
Ingredients: 800g beef chuck steak; 60g fine sea salt; 40g freshly ground black pepper; 20g garlic granules; 250g butter; 20g Dijon mustard; 1 whole lemon, cut in half; 1 whole onion, sliced; 4 sprigs of fresh thyme; 250ml apple cider vinegar; 250ml water; 1 small chunk to start Smoking wood chunks

Mark O'Brien gives beef chuck steaks a Dalmatian rub and a butter-and-mustard mop. A low, slow cook in Charlie makes this hard-working cut tender. A little smoking wood is enough; the charcoal supplies the heat and the beef brings plenty of flavour.

Mark O'BrienChef

Smoke

Prep1 hour

Cook6 hours

Serves6 to 8

DifficultyMedium

Oven temperature110°C (230°F)

RackCharlie Oven Cooking Rack

CharcoalThree quarters of a football of good quality lumpwood charcoal

Method

Setting up Charlie

Load three quarters of a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters.
Allow the charcoal to ash over and settle to a low, steady temperature of around 110°C (230°F).
Add smoking wood chunks on top of the charcoal for smoke flavour.
Place the cooking rack in position and close the door to maintain low heat.

Mix together the fine sea salt, freshly ground black pepper, and garlic granules to make the Dalmatian BBQ rub. Coat the chuck steak well on all sides with the rub.
Prepare the butter mopping liquid by melting the butter in a saucepan and adding the Dijon mustard, lemon halves, sliced onion, thyme sprigs, apple cider vinegar, and water. Keep warm.
Set up the Charlie Oven for low and slow smoking at 110°C (230°F). Add smoking wood chunks on top of the charcoal. Start with one small smoking wood chunk and add another only if more smoke is wanted.
Place the seasoned chuck steak on the cooking rack in the Charlie Oven. Close the door and smoke for approximately 4 hours, mopping with the butter mixture every hour.
After about 4 hours, when the bark looks dark and well-formed, remove the meat. Place it on butcher's paper or tin foil and baste thoroughly with the butter mopping liquid. Wrap tightly.
Return the wrapped meat to the Charlie Oven at 110°C (230°F) and cook until the internal temperature reaches 90 to 95°C (195 to 205°F).
Remove from the oven and leave the meat to rest, still wrapped, for at least 1 hour. The meat fibres need time to relax and the moisture to redistribute throughout. Slice and serve.

Tips

The key to great low and slow BBQ is patience: do not rush the process or increase the temperature.
Use a meat thermometer to check the internal temperature reaches 90 to 95°C (195 to 205°F) for tender results.
Butcher's paper breathes better than foil for wrapping, but both work well.
Resting is essential: at least 1 hour, but longer is even better. The meat will hold its heat while wrapped.
Keep the mopping liquid warm throughout the cook so it does not cool the meat when applied.
Chuck steak is ideal for this method because the fat and collagen break down into rich, succulent gelatine over the long cook.

More recipes

The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

Frequently asked questions

What internal temperature should smoked chuck steak reach?

Cook the wrapped chuck until the internal temperature reaches 90 to 95°C (195 to 205°F). Check with a meat thermometer; by then the fat and collagen have broken down and the meat is evenly tender.
What temperature should Charlie hold for smoking chuck steak?

Hold Charlie at 110°C (230°F) for the whole cook, using three quarters of a football of good quality lumpwood charcoal with smoking wood chunks on top. Be patient and do not turn the heat up to speed things along.
Should I wrap chuck steak in butcher's paper or foil?

Either works, though butcher's paper breathes better than foil. Wrap after about 4 hours, once the bark looks dark and well formed, basting the meat thoroughly with the butter mopping liquid before you seal it.
How long should smoked chuck steak rest before slicing?

At least 1 hour, still wrapped, and longer is even better. The fibres relax and the moisture redistributes, and the meat holds its heat well inside the wrapping, so there is no rush to slice.