Well, being there are 7 types of Chucks out there, I figured I would start taking more serious notes and see if one or some of them pull better than others. Did a Loin this time, got an Underblade in the wing. Marinating it over night in Mojo (is there anything else for beef ??) I added a light coating of Jeff's rub and whether it helps or not, onto the gasser for some quick searing.
Took it to 160º internal before I wrapped it in foil. Sprayed in every half hour with an apple juice/Makers Mark combo.
Took alittle longer than I thought, alittle over 5 hours. 250º smoking temp.
I took it off at 205º internal temp and due to wife wanting dinner NOW....I was only able to let it rest 20 minutes.
Pulled fairly well. I really need a meat cleaver to hack it up better or does someone use something else that works good?
Dinners on. Red Potatoes,broccolii, Cucumber/tomato/onion salad, some red wine and some tasty pulled Chuck Loin with Jeff's sauce
Took it to 160º internal before I wrapped it in foil. Sprayed in every half hour with an apple juice/Makers Mark combo.
Took alittle longer than I thought, alittle over 5 hours. 250º smoking temp.
I took it off at 205º internal temp and due to wife wanting dinner NOW....I was only able to let it rest 20 minutes.
Pulled fairly well. I really need a meat cleaver to hack it up better or does someone use something else that works good?
Dinners on. Red Potatoes,broccolii, Cucumber/tomato/onion salad, some red wine and some tasty pulled Chuck Loin with Jeff's sauce