Time for some chuckies

[irishteabear]

Picked up two chuckies yesterday, about 3.3 llbs each. Rubbed with evoo and the Santa Maria Tri-tip rub from Raichlen's BBQ USA book. Smoking at 250 with oak and cherry.



They're at 147 and 150 now. If all goes well and I don't get distracted, will pull at 155 for slicing.



One chuckie is done and sliced. Took it to 157, foiled and coolered it for a while.



The other one is stuck at 147. Took it out and it's finishing up in the crockpot as a pot roast for dinner another night.

 

[chefrob]

looks good...can't wait to see them finished and ready to eat! snagged 4 on a BOGO sale.

 

[rbranstner]

I need to make a chucky. If you are going to chop them for sandwhiches do you take them to around 195 degrees?

 

[irishteabear]

Yes, usually 195 is a good temp for pulling. I've had some ready before then and some not easily pulled/shredded until 205.

 

[chisoxjim]

nice lookin sliced chuckie Dawn.

 

[ellymae]

Love the chuckies. I have never sliced them though - always pull them.

 

[scubadoo97]

Same here irishteabear. If I'm pullin, which I usually do for chucks, then I'm taken them to over 200. If not the connective tissue is still a little connected

 

[bottomline]

That sliced looks Perfect. Nice work.

 

[meateater]

Nice looking chuckies!