Mustard it up and covered with Jeff's rub.
Will wrap at 160 to 165º internal. Smoking with Oak and Cherry. This one is around 6 1/4 lbs.
OK, Chuck is done. Took right around 6 hours total and then into the cooler, wrapped with towels, since I had a two hour wait till the guest arrived.
Here's hoping this 7 Bone chuck would pull nicely. It is not touted as the best chuck for pulling, but I had pretty good luck with one before.
Well when that one bone just fell out, I knew I had a winner.
you're right, we don't see them that often, I think this is only my 3rd one. This one was a beaut at 6 1/4 lbs. Real nice cut of meat.
You might have just forced me to do one all the way to pulling done-ness. I love these roasts but I take them out long before this point. I like them pink inside but there is no arguing that the pictures of your pulled 7-bone don't look moist and scrumptious!
LOL, my guests think I am weird enough taking shots of the food before its on the table, let alone sammie shots.
Maybe another time when it is just me and the wifey.