Ribs and chucky

[JLeonard]

Put some ribs and a chuckie on today. Ribs weren’t quite FOTB but had a good bite. The chuck roast I took to 195 degrees. It wasn’t quite as tender as I wanted it. Just can’t get the dang things to cook like I want. Had a great flavor though.
Jim

 

[TNJAKE]

Looks good. I prefer bite through ribs. Were you going for sliced or pulled chuck?

 

[one eyed jack]

Pork butts and chuck roast = Stubborn @ 225*. Probe test is your friend. I figure 2 hours per pound for butts. I've had chucks take longer.

The chuck's I've smoked have gone to 205* + before they shred / pull.

 

[jcam222]

Looks tasty. I also like my ribs bite off rather than fall off the bone. Chuckies for me have inconsistent results. I love them when they pull. I feel like the marbling varies a lot in them.

 

[civilsmoker]

Bite off ribs ARE ribs to me FOTB is pulled pork.....I always braise my chucks in a foil pan once they hit IT 160ish then they get pulled at IT 208.
But yours still look pretty dang tasty to me.

 

[JLeonard]

I was going for slices on the chuck. Should I do like folks do on a brisket and go for probe tender?
Jim

 

[gmc2003]

I was going for slices on the chuck. Should I do like folks do on a brisket and go for probe tender?
Jim

Yup!!!

Even so that still looks like some good grub to chow down Jim. Most excellent work.

Point for sure
Chris

 

[JLeonard]

Thanks Chris. just trying to get a chuck roast to do right before I tackle a brisket. Dont feel so bad about screwing up a cheap piece of meat. The chuck roast that we didnt eat has gone into the freezer to be added to chili next week.
Jim

 

[gmc2003]

Thanks Chris. just trying to get a chuck roast to do right before I tackle a brisket. Dont feel so bad about screwing up a cheap piece of meat. The chuck roast that we didnt eat has gone into the freezer to be added to chili next week.
Jim

Sounds like a good plan Jim. The best advice I can give you concerning brisket is to RELAX, and don't overthink it. Just go with your instincts, and it will turn out fine. BTW that chili sounds like it's going to be good.

Chris

 

[civilsmoker]

Yup like Chris said don’t over think it. Brisket just takes some time but is really not all that technical.

One of the easiest and tasty ways for brisket is shown in Jeff’s book, his pan brisket, which is basically just a braised brisket (just like chuck). It doesn't take forever in the smoker either. You can put it on early morning and have it for dinner (9-10 ish hours). This post is a even simpler version of it.
https://www.smokingmeatforums.com/threads/copper-pot-quick-brisket.301235/
This is how I do most of my brisket these days cause it’s simple and time wise.

I love smoked chuck chili!

 

[JLeonard]

civilsmoker Checked out your link/post. May just bite the bullet and give it a try. And put me on the list of buyers for the copper pot. that thing is a beauty!
Jim

 

[b-one]

Never been a fan of sliced chuck personally, but maybe with a mushroom gravy....... If you ask me I think brisket is easier then you think just don’t rush it. I’m also in the bite off the bone club with ribs, butts are much cheaper for a reason.