Chuck Loin Time

Discussion in 'Beef' started by flash, Jun 4, 2008.

  1. flash

    flash Smoking Guru OTBS Member

    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. [​IMG]



    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 [​IMG]
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Flash - that meal has my tummy growlin' and my mouth droolin'. What a great looking meal!

    Was at the butcher shop today and was admiring the boneless chuck roasts he had for $3.49/lb. They were about the same thickness as yours, so I may pickup one tomorrow and try, you've made it look so easy, and tasty!!

    Big props to your smoke! [​IMG]
     
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Flash, as usual, [​IMG]

    As for pulling, I use Bear Claws.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice, nice, piece of meat. Good looking, Flash.
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    LOOKS good Flash...........tho couple questions

    why the need for pulling........man that thing would of looked great sliced.....tho not slamming you wanting to pull

    also........i am not a big citrus fan, so mojo is out for me........any other recommedations?
     
  6. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    WD, since you're not a Mojo fan, try a very simple one, Italian Dressing. I use it on Brisket and find it better although I'm a big Mojo fan.
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Simple salt and pepper is pretty dang good too!! [​IMG]
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    Nice lookin chuck Flash. You never said if you liked the taste or not. I absolutely love smoked chuck. It is never gonna pull as easy as a butt, but the flavor makes up for it. I still recomend the chuck rolls or shoulder clods, but I like big chunks of meat, up to 20-22 lbs. Some smokers can't deal with that big of pieces. Of course when they are that large, there needs to be some injections..

    The chuck looks very good and moist, and a decent bark/color. I bet it was very tasty. Never tried the "loin" part of the chuck. Gonna hafta give it a go.

    Nice thread, great pics(as always with you). Thanks for posting something thats different![​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yum! I love smoked chuck!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. flash

    flash Smoking Guru OTBS Member

    It was quite good. Loads of flavor, although I will add more of Jeff's rub next time. Seems to give it more bark.
    This was a fairly thick loin and probably the reason it took an hour + more than I am use to for Chucks.

    Ableman, Texas Hunter got any photos of these 'Bear Claws" [​IMG]

    WD....wife just seems to prefer it pulled. I can eat it any way.
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

  12. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

     
  13. flash

    flash Smoking Guru OTBS Member

    thanks guys. Just pick some up from eBay for $11.45 shipped.
     

Share This Page