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Time for some chuckies

post #1 of 9
Thread Starter 
Picked up two chuckies yesterday, about 3.3 llbs each. Rubbed with evoo and the Santa Maria Tri-tip rub from Raichlen's BBQ USA book. Smoking at 250 with oak and cherry.



They're at 147 and 150 now. If all goes well and I don't get distracted, will pull at 155 for slicing.



One chuckie is done and sliced. Took it to 157, foiled and coolered it for a while.



The other one is stuck at 147. Took it out and it's finishing up in the crockpot as a pot roast for dinner another night.
post #2 of 9
looks good...can't wait to see them finished and ready to eat! snagged 4 on a BOGO sale.
post #3 of 9
I need to make a chucky. If you are going to chop them for sandwhiches do you take them to around 195 degrees?
post #4 of 9
Thread Starter 
Yes, usually 195 is a good temp for pulling. I've had some ready before then and some not easily pulled/shredded until 205. icon_rolleyes.gif
post #5 of 9
nice lookin sliced chuckie Dawn. PDT_Armataz_01_37.gif
post #6 of 9
Love the chuckies. I have never sliced them though - always pull them.
post #7 of 9
Same here irishteabear. If I'm pullin, which I usually do for chucks, then I'm taken them to over 200. If not the connective tissue is still a little connected
post #8 of 9
That sliced looks Perfect. Nice work.
post #9 of 9
Nice looking chuckies! PDT_Armataz_01_37.gif
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