Barbacoa Chucky and Pork Butt.

[ChrisStef]

Did 2 2.5 lbs chuckys and a 5 lbs pork butt today. All were Smoked to 160 on the WSM with cherry. Barbacoa went into a roasting pan with chix stock, cayanne, bay leaves, taco seasoning. Other chuck and butt were foiled with a shot of cider vinegar. All into a 300 degree oven. All were pulled at 205.

Barbacoa needed to go longer. I didnt get enough breakdown. Tasted good though.

 

[RiversideSm0ker]

That looks fantastic! Enjoy a meal well earned.

George

 

[gmc2003]

Nice job, all looks good.

Chris

 

[SmokinAl]

Man that looks fantastic!
Nicely done!
Al

 

[zwiller]

Looks great! Waiting for chuckies to go on sale again... I did my barbacoa nearly exactly as you and had similar results. Gonna try all the way to 205F in the smoker next time.

 

[ChrisStef]

Good to hear that it wasnt just me having an issue with a chuckie. This one had a big old thick line of fat right down through the middle and while it broke down a little bit, it wasnt nearly enough. Ive learned me somethin though.

Thanks for all the comments fellas.