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Chuck Loin Time

post #1 of 13
Thread Starter 
Well, being there are 7 types of Chucks out there, I figured I would start taking more serious notes and see if one or some of them pull better than others. Did a Loin this time, got an Underblade in the wing. Marinating it over night in Mojo (is there anything else for beef ??) I added a light coating of Jeff's rub and whether it helps or not, onto the gasser for some quick searing.

Took it to 160º internal before I wrapped it in foil. Sprayed in every half hour with an apple juice/Makers Mark combo. PDT_Armataz_01_28.gif

Took alittle longer than I thought, alittle over 5 hours. 250º smoking temp.
I took it off at 205º internal temp and due to wife wanting dinner NOW....I was only able to let it rest 20 minutes.

Pulled fairly well. I really need a meat cleaver to hack it up better or does someone use something else that works good?

Dinners on. Red Potatoes,broccolii, Cucumber/tomato/onion salad, some red wine and some tasty pulled Chuck Loin with Jeff's sauce PDT_Armataz_01_37.gif
post #2 of 13
Flash - that meal has my tummy growlin' and my mouth droolin'. What a great looking meal!

Was at the butcher shop today and was admiring the boneless chuck roasts he had for $3.49/lb. They were about the same thickness as yours, so I may pickup one tomorrow and try, you've made it look so easy, and tasty!!

Big props to your smoke! PDT_Armataz_01_37.gif
post #3 of 13
Flash, as usual, PDT_Armataz_01_37.gif

As for pulling, I use Bear Claws.
post #4 of 13
Nice, nice, piece of meat. Good looking, Flash.
post #5 of 13
LOOKS good Flash...........tho couple questions

why the need for that thing would of looked great sliced.....tho not slamming you wanting to pull

also........i am not a big citrus fan, so mojo is out for me........any other recommedations?
post #6 of 13
WD, since you're not a Mojo fan, try a very simple one, Italian Dressing. I use it on Brisket and find it better although I'm a big Mojo fan.
post #7 of 13
Simple salt and pepper is pretty dang good too!! wink.gif
post #8 of 13
Nice lookin chuck Flash. You never said if you liked the taste or not. I absolutely love smoked chuck. It is never gonna pull as easy as a butt, but the flavor makes up for it. I still recomend the chuck rolls or shoulder clods, but I like big chunks of meat, up to 20-22 lbs. Some smokers can't deal with that big of pieces. Of course when they are that large, there needs to be some injections..

The chuck looks very good and moist, and a decent bark/color. I bet it was very tasty. Never tried the "loin" part of the chuck. Gonna hafta give it a go.

Nice thread, great pics(as always with you). Thanks for posting something thats different!PDT_Armataz_01_37.gif
post #9 of 13
Yum! I love smoked chuck!

Take care, have fun, and do good!


post #10 of 13
Thread Starter 
It was quite good. Loads of flavor, although I will add more of Jeff's rub next time. Seems to give it more bark.
This was a fairly thick loin and probably the reason it took an hour + more than I am use to for Chucks.

Ableman, Texas Hunter got any photos of these 'Bear Claws" confused.gif

WD....wife just seems to prefer it pulled. I can eat it any way.
post #11 of 13
post #12 of 13
post #13 of 13
Thread Starter 
thanks guys. Just pick some up from eBay for $11.45 shipped.
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