Chuckie w/QV

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bob g

Fire Starter
Original poster
Jan 4, 2008
36
13
KFWA Fort Wayne, IN
Dry rubbed,smoked ~7 hours at 220*, hickory and mesquite, foiled for the last two hours. Most of it pulled except the thicker face. Made for nice slices though. Very tender. Very happy.

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Cheers,

Bob
 
 
 I am starting to fine that most chuckies will pull a lot easier if you take them to 210º. There are 7 types of chucks and some do not pull as well as others.

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

I like underblades and 7 bone chucks the best.
I noticed that too, Flash.

I started going to 210˚, because the outer portions of my Chuckies were pulling good, but right near the center was a section that was not broken down yet.

Mine are the "Blade Chuck Roasts".

Bear
 
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