Time for some chuckies

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Feb 21, 2010

• #1

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.

 

chefrob

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Sep 13, 2009

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az

• Feb 21, 2010

• #2

looks good...can't wait to see them finished and ready to eat! snagged 4 on a BOGO sale.

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Feb 21, 2010

• #3

I need to make a chucky. If you are going to chop them for sandwhiches do you take them to around 195 degrees?

 

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Feb 21, 2010

• #4

Yes, usually 195 is a good temp for pulling. I've had some ready before then and some not easily pulled/shredded until 205.

 

chisoxjim

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Jul 25, 2007

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• Feb 21, 2010

• #5

nice lookin sliced chuckie Dawn.

 

ellymae

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Southeastern PA

• Feb 21, 2010

• #6

Love the chuckies. I have never sliced them though - always pull them.

 

scubadoo97

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Sep 28, 2008

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Florida

• Feb 21, 2010

• #7

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

 

bottomline

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Jan 29, 2010

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North Carolina

• Feb 24, 2010

• #8

That sliced looks Perfect. Nice work.

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Feb 24, 2010

• #9

Nice looking chuckies!