Chuckie w/QV

[bob g]

Dry rubbed,smoked ~7 hours at 220*, hickory and mesquite, foiled for the last two hours. Most of it pulled except the thicker face. Made for nice slices though. Very tender. Very happy.

Cheers,

Bob
 

 

[SmokinAl]

 

[sunman76]

looks good

 

[Bearcarver]

Looks excellent from my house, Bob !!!!

Thanks,

Bear

 

[bob g]

Thanks all!
The left overs have been awesome as well.

 

[africanmeat]

 

[jc1947]

Outta sight Bob.   Looks awesome.

JC

 

[chef willie]

lookin' good...nice smoke ring there

 

[flash]

What temp did you take it to when you finally removed it?

 

[bob g]

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha

 

[SmokinAl]

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha

You really should take detailed notes, it's a big help when you want to duplicate a great smoke.

 

[roller]

Nice...

 

[jak757]

Nice looking chuckies you have there!  

 

[flash]

I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha

 I am starting to fine that most chuckies will pull a lot easier if you take them to 210º. There are 7 types of chucks and some do not pull as well as others.

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

I like underblades and 7 bone chucks the best.

 

[Bearcarver]

 I am starting to fine that most chuckies will pull a lot easier if you take them to 210º. There are 7 types of chucks and some do not pull as well as others.

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

I like underblades and 7 bone chucks the best.

I noticed that too, Flash.

I started going to 210˚, because the outer portions of my Chuckies were pulling good, but right near the center was a section that was not broken down yet.

Mine are the "Blade Chuck Roasts".

Bear