Chuck & point end

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natej

Smoking Fanatic
Original poster
Mar 11, 2017
349
253
Victoria, Australia
Hey all,

Sunday has bought around some beautiful weather its 83F and sunshine as far as the eye can see!! The better half wanted pulled beef and i wanted some brisky.. why not both?

Went and got a whole chuck weighing in at 19lbs and cut it into 3rds, froze 2 portions and one for the smoke! Also picked up a small point end from the grocery store

Brisky is sittin about 167 and the chucky is at 153 in the stall, we are going to have some pulled beef tacos!

More pics to come
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Well the brisky finished well before the chuck as expected, chucky was still at 160 so when the brisket came off i wrapped up the chuck in foil to tenderise and get'er done.

Brisket i didnt really check the finished temp, it was still a little tight at 198 so i just left it on for another hour, came back and gave it a prod and stuck a toothpick in it.. soft as butter so pulled and rested in foil

Chuck finished at 210 and shredded to bits no problems at all, made some beef tacos

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Looks like a tasty meal! Nice smoke!

Thanks mate!

Ripper smoke Mate!

Bill

Haha cheers! Thats some real deal aussie slang there :cool:

Nice looking brisket, very deep ring.....POINT

Thanks my friend, ive found when i stop striving to achieve a ring are the times its the deepest and most prominent.

Yum. I need to smoke another chuckie.

Can never go wrong with chuck, so versatile.. they take longer than butts ive found however

Just made me really hungry!!! Looks great point.

These forums seem to have the same effect on me too lol! Thanks buddy
 
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