Today's victims

[jalee]

My little pit master and I are doing a Boston butt and 2 beef chuck roast. I marinated the beef over night in stubs and plan on cooking them at 240* covering at 160* and pulling at 200-205 for pulled beef.

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• jalee
• Jul 21, 2013

Butt rubbed and ready to go in

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• jalee
• Jul 21, 2013

More pics to come

 

[rdknb]

Sounds like a good plan to me, Did you consider not foiling one ot the chuckies and compare cooking times and bark?

 

[smoking b]

I'll be checking back on this for sure!  Have fun with your smoke 

 

[kathrynn]

Yummmm.....sounds wonderful!  Keep us posted!

Kat

 

[jalee]

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• jalee
• Jul 21, 2013

3.5hr in I am going to put the beef in around 1:30-2 and hope to pull around 5

 

[jalee]

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• jalee
• Jul 21, 2013

Beef is on I did one with jims rib rub and the other with Monterey steak seasoning and injected with lemon juice and apple juice with a little honey

 

[kathrynn]

Looking yummy from here!

Kat

 

[jalee]

Beef is a little tough so I can't pull it but it will do good for samiches I think I cooked it to hot and fast. The butt is on time tho .
http://www.smokingmeatforums.com/content/type/61/id/241360/width/200/height/400[MG]

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