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Chuckie w/QV

post #1 of 15
Thread Starter 

Dry rubbed,smoked ~7 hours at 220*, hickory and mesquite, foiled for the last two hours. Most of it pulled except the thicker face. Made for nice slices though. Very tender. Very happy.

 

100_2116.JPG

100_2117.JPG

 

Cheers,

Bob
 

post #2 of 15

Looks-Great.gif

post #3 of 15

looks gooddrool.gif

post #4 of 15

Looks excellent from my house, Bob !!!!

 

Thanks,

Bear

post #5 of 15
Thread Starter 

Thanks all!
The left overs have been awesome as well.

post #6 of 15

thumbs.gif

post #7 of 15

Outta sight Bob.   Looks awesome.

JC

post #8 of 15

lookin' good...nice smoke ring there

post #9 of 15

What temp did you take it to when you finally removed it?

 

post #10 of 15
Thread Starter 

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha

post #11 of 15
Quote:
Originally Posted by Bob G View Post

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha



You really should take detailed notes, it's a big help when you want to duplicate a great smoke.

 

post #12 of 15

Nice...

post #13 of 15

Nice looking chuckies you have there!  

post #14 of 15
Quote:
Originally Posted by Bob G View Post

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha



 I am starting to fine that most chuckies will pull a lot easier if you take them to 210º. There are 7 types of chucks and some do not pull as well as others.

 

http://www.foodsubs.com/MeatBeefChuck.html

 

I like underblades and 7 bone chucks the best.

 

 

post #15 of 15
Quote:
Originally Posted by Flash View Post

 I am starting to fine that most chuckies will pull a lot easier if you take them to 210º. There are 7 types of chucks and some do not pull as well as others.

 

http://www.foodsubs.com/MeatBeefChuck.html

 

I like underblades and 7 bone chucks the best.


I noticed that too, Flash.

I started going to 210˚, because the outer portions of my Chuckies were pulling good, but right near the center was a section that was not broken down yet.

 

Mine are the "Blade Chuck Roasts".

 

Bear

 

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