Today's victims

Discussion in 'Pork' started by jalee, Jul 21, 2013.

  1. jalee

    jalee Fire Starter

    My little pit master and I are doing a Boston butt and 2 beef chuck roast. I marinated the beef over night in stubs and plan on cooking them at 240* covering at 160* and pulling at 200-205 for pulled beef.
    Butt rubbed and ready to go in

    More pics to come
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Sounds like a good plan to me, Did you consider not foiling one ot the chuckies and compare cooking times and bark?
     
  3. I'll be checking back on this for sure!  Have fun with your smoke  [​IMG]
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmm.....sounds wonderful!  Keep us posted!

    Kat
     
  5. jalee

    jalee Fire Starter

    3.5hr in I am going to put the beef in around 1:30-2 and hope to pull around 5
     
  6. jalee

    jalee Fire Starter


    Beef is on I did one with jims rib rub and the other with Monterey steak seasoning and injected with lemon juice and apple juice with a little honey
     
    Last edited: Jul 21, 2013
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking yummy from here!

    Kat
     
  8. jalee

    jalee Fire Starter

    Beef is a little tough so I can't pull it but it will do good for samiches I think I cooked it to hot and fast. The butt is on time tho .
    http://www.smokingmeatforums.com/content/type/61/id/241360/width/200/height/400[MG]

    [GALLERY="media, 241361"][/GALLERY]

    [GALLERY="media, 241362"][/GALLERY]
     

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