Time for some chuckies

Discussion in 'Beef' started by irishteabear, Feb 21, 2010.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Picked up two chuckies yesterday, about 3.3 llbs each. Rubbed with evoo and the Santa Maria Tri-tip rub from Raichlen's BBQ USA book. Smoking at 250 with oak and cherry.



    They're at 147 and 150 now. If all goes well and I don't get distracted, will pull at 155 for slicing.



    One chuckie is done and sliced. Took it to 157, foiled and coolered it for a while.



    The other one is stuck at 147. Took it out and it's finishing up in the crockpot as a pot roast for dinner another night.
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good...can't wait to see them finished and ready to eat! snagged 4 on a BOGO sale.
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I need to make a chucky. If you are going to chop them for sandwhiches do you take them to around 195 degrees?
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, usually 195 is a good temp for pulling. I've had some ready before then and some not easily pulled/shredded until 205. [​IMG]
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice lookin sliced chuckie Dawn. [​IMG]
     
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Love the chuckies. I have never sliced them though - always pull them.
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Same here irishteabear. If I'm pullin, which I usually do for chucks, then I'm taken them to over 200. If not the connective tissue is still a little connected
     
  8. bottomline

    bottomline Smoke Blower

    That sliced looks Perfect. Nice work.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Nice looking chuckies! [​IMG]
     

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