Baby Chuck Turds

[1894]

My smoker fought me all freaking day long , I wanted temps from 225 to 250 , smoker thought that 200 was too high

The threat of heavy thunderstorms didn't help either.
Finally got the temps over 200 and comenced to smoking a chuck roast , rack of BBs and a few ABts . First time for the chuck and ABTs.
Just took one set of pics before taking to ribs off , wife wanted them sauced so that's what she got

Overview , luckily it didn't rain to much for too long.



Chucky taking his sweet old time.



One bone squirted out of the ribs comming outta the foil ( 2-2-1 ish )



Ribs and ABTs came out great ,

When the roast finally got to 165 I foiled it and used the oven at 225 til the meat was just over 200. Doubled the foil and rested it for an hour and put it in the fridge. Haven't looked at it yet , not sure wether to warm it back up and see if it wants to be sliced or pulled , or try slicing it cold ? I dunno, any tips ?

 

[richtee]

Nice looking smoke...but sometimes you gots to deal with some hassles. I recommend having an extra 6 pack handy!

 

[1894]

A 6-pack ???? I only buy those little things when the wife wants a beer ( she don't like Bud )

 

[smoke freak]

First, It always amazes me to see a chargriller lookin so clean. Mine aint looked like that for some years now.

Anyway, Ive sliced and pulled chucks while still warm (usually). It will work out either way though, warm or cold. Youre right to see if your particular roast wants sliced or pulled. It will depend on the quality of the roast. Some turn out like brisket. Some dont. Too much fat and Ill shred that bugger to get rid of most of the junk.

 

[seboke]

BAAAHHHHHH!!! That's funny right there! I've taken lately to just buying single beers...



That last all day!!!