• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Todays lunch and dinner with Qview.

fpnmf

Gone but not forgotten. RIP
OTBS Member
7,283
82
Joined Jul 19, 2010
Got a cheapo chuckie with a Walmart gift card and then some nice BBs at publix.

Following Bears chuckie recipe I whooshed and rubbed yesterday.

 Rubbed the ribs this morning with Jeffs rub.

6458a3d1_todaysluncanddinner001.jpg


f162a126_todaysluncanddinner002.jpg


Got the mes warming up around 6 am.

 Chuckie in at 7:30 @ 240

 Ribs in at 8:45.    

 Took the ribs out after 4.5 hours.. Near perfect. Nice bark and juicy.

 The outside ribs were a tad dry. But not bad.

0c34f316_todaysluncanddinner003.jpg


 The chuckie however is no co-operating. Plenty of water in the pan. Temps in smoker steady.

 Looks like it is drying and getting dark edges. After 6 hours the temp wont go past 155 and it is drying out.

 Took it out, foiled it added the mix of juice and whoosh. I cut off a small section and it is dry and kinda chewy.

 Hope the foiling makes it all better.

 Having a great time!!

2c969335_todaysluncanddinner004.jpg


Now foiled.....
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
45,043
17,732
Joined Sep 12, 2009
Probably a good idea to foil that guy a little early.

Did you add some juice to the foiled package (I like a couple ounces of Worcestershire/Apple juice) before you put it back in?

Bear
 

fpnmf

Gone but not forgotten. RIP
OTBS Member
Thread starter
7,283
82
Joined Jul 19, 2010
Yup, just like the recipe. 4ozs juice & 2ozs whoosh.
 
Probably a good idea to foil that guy a little early.

Did you add some juice to the foiled package (I like a couple ounces of Worcestershire/Apple juice) before you put it back in?

Bear
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
14,477
56
Joined Mar 12, 2009
icon_cool.gif


I would have to agree with The Bear guy and say that you should foil it now. It will become tender as is braises in the foil with the liquids that you have added.
 

fpnmf

Gone but not forgotten. RIP
OTBS Member
Thread starter
7,283
82
Joined Jul 19, 2010
Okey dokey..Foiled and at 205 smoker shut off and it rested for about an hour.

 Pulled fairly nice,tastes good.

 Put in a container with some of the juice and into the fridge.

 Prolly will be real tasy with some sauce.

Thanks to Bear  !!!

 .
ef2e806e_001.jpg
 
Last edited:

adiochiro3

Master of the Pit
OTBS Member
2,088
42
Joined Apr 19, 2010
Looks like a nice save.  You just never know, do ya!  Hard to mess this stuff up, really, but there is a fine line between tasty and fantastic.  Looks great! 
PDT_Armataz_01_34.gif
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
45,043
17,732
Joined Sep 12, 2009
Looks real good from up here in PA!

Nice work!

Bear
 

scarbelly

Gone but not forgotten. RIP
OTBS Member
14,317
73
Joined Jul 26, 2009
Looks like ya saved it. I've got one in the smoker now sitting at 165 foiled 
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.