Beef Chuck & Yardbirds

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pellethead13

Fire Starter
Original poster
Dec 15, 2014
60
23
Benton City, WA
First go at a beef chuck, have a nice marbled black angus cut given to me by a friend from his ranch. I'm not a marinater normally but went for it last night with a local marinade, soy based. For the yardbird i brined in salt/sugar, bay leaves, coriander and hot sauce.
Planning to take the chuck to 195-200. Black pepper rub to 170 then foil for a few and rest/finish. Smoker is at 275 with cherry wood. I'll throw the bird on last few hours of the smoke and pull with a white BBQ sauce
 
Looking good...... Can't wait to see end product... What time are you ringing the dinner bell??? 
 
Good Job, 
beercheer.gif
  and 
points.gif
 
Thanks guys! I do have a question for you all: for the first time my meat IT actually took a step back and dropped about 10 degrees, of course I've had stalls but never a drop. Has anyone else seen this and maybe know why? The foiling took care of that of course but I'm puzzled
 
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