Chuck steaks, taylor ham and corn

Discussion in 'General Discussion' started by beefy bill, Jul 17, 2015.

  1. beefy bill

    beefy bill Meat Mopper

    Hey everyone, it's been a while since I've smoked. putting in 2 2lb. Chucks rubbed with Tatonka Dust, with a Taylor ham chub. Corn to follow up. The chucks are kinda thin so think I'm gonna keep it around 220 till I stall to get smoke om em, then crank it up around 260 till 195 or so. Bring the chub to 160. filled water pan with pea gravel finally and covered. Gonna use pecan chips. Any tips or suggestions?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. beefy bill

    beefy bill Meat Mopper

    Thanks for the link! My wife has this butter that has cracked black pepper and sea salt in it. I'll post a pic when I prep it. Gonna stuff it down in the husks and smoke for 2 hrs and see what happens.food went on at 1030 chub went from 36 to 115 already.chugging along nicely..
     
  4. beefy bill

    beefy bill Meat Mopper

    Well, here's the finished product. Taylor ham is tangy, gonna slice it and fry it up. Took the chucks to 205, could been better, maybe 208 - 210 next time. It's still very good, will make great tacos or wraps. .
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  6. beefy bill

    beefy bill Meat Mopper

    thanks for the links! They look outstanding! I gotta ask, when you pulled them at 205, did they pull as easily as a pork butt? Mine felt a tiny bit tough, but eating it was awesome.
     
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Bill

    Glad the chucks turned out good.  

    Gary
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Bill, the food all looks good...But you are going to make the guys from the rest of the country jealous with that Taylor Ham!...JJ[​IMG]
     

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