not so good chuckie

Discussion in 'Beef' started by brokenwing, May 21, 2010.

  1. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    I will have more qview pic, but need a new camera, so I have not been posting all my smokes. Anyway tonight I did st louis style spare ribs, and they were great. Did a chuckie smoked at 225 until the the temp hit 200, then removed it and let it sit. I foiled it at 170 with apple juice. I just went to pull it, and that thing had so much fat in the middle, and is tough as nails. So i just sliced it. Not sure where i went wrong, maybe just a cheap chuck roast is all I can thing of. The last one I did it fell apart in my hands, but I did inject that one with apple juice. Any ideas.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I think your "cheap chuck roast" is probably on the mark, especially since your first came out great. I've had fall-apart results w/o injection.
     
  3. flash

    flash Smoking Guru OTBS Member

    Being there are 7 different types of chucks, which did you use. I find the underblades and 7 bone chucks seem to pull the best. That said, I have had some pull, some pull partial and some pull not at all. I usually foil at 160º and pull from the smoker at 210º.

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

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