Final Qview of Yesterday's Chucks & Butts

[seboke]

Here's the final pics of my butts and chucks smoke yesterday (http://smokingmeatforums.com/forums/...d.php?t=22063).

Got 14.65 pounds of prepared pulled pork from 27.56 pounds of raw for a yield of 53%.


A closeup shot ~


Beef is what's (was) for dinner tonight! Very tasty stuff that will be repeated often. Good as it was, I'll be lookin for a little more fat content next time for a little more moisture. Did I mention how tasty it was though?


Total smoke time was 14.5 hours. A$$ draggin at work today. Finally got everything in the cooler at 3:30 AM. got up at 6:00 to pull and package everything before work.

 

[krusher]

looks great, buddy, glad to see you got that lang blowin the blue smoke.

 

[white cloud]

Nice Job Ken. Now get some sleep.

 

[smoke freak]

Excuse me? You had chuck with too little fat content. I wanna meat your butcher. Ive been smokin arm roasts just to get a little more lean.

 

[seboke]

You tell me! Package says chuck roast. Pic shows not a lot of fat...

 

[richtee]

Yeah they look pretty lean... NORMALLY good for a chuck... Hmm how bout an injection with some fat? Nice looking smoke tho...as usual ;{)

 

[erain]

great finally to another great smoke as usual from you. you represent our class well!!!! i got points to give today so points to you!!!!

 

[daboys]

Great job. I've gotta try those chuck roasts.

 

[bbqgoddess]

Great finale...
Looks so yummy! great job!

 

[pineywoods]

Looks outstanding nice job again

 

[smokin365]

Super lookin Q Seboke. Deserves points, Gonna give em tomorrow. The computer says ive given too many today

 

[pops6927]

Those are shoulder clods from the arm, adjacent to the chuck, also known as shoulder London Broil or English cut pot roast.

 

[capt dan]

I can see a nap at work comming today!

Nice lookin meats there bud. If ya want a moister chunk O chuck, I would get a clod or chuck roll and inject it, and smoke it like ya did these smaller chucks. They are usually alot bigger( 15-24 lbs.) and don't dry out as much. Almost like stacking two packers on top of each other!

but with half the fat.

Those do look like london broils to me too.


That 84 is workin well for ya, just as I knew it would.

 

[cman95]

Good job Seboke!!

 

[flash]

Depends on what type of chuck it was? Alot of butchers do the cop out and just put chuck roast.

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