Chuckie w/QV

Discussion in 'Beef' started by bob g, Sep 6, 2011.

  1. bob g

    bob g Fire Starter

    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.

    [​IMG]

    [​IMG]

    Cheers,

    Bob
     
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  3. sunman76

    sunman76 Master of the Pit

    looks good[​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks excellent from my house, Bob !!!!

    Thanks,

    Bear
     
  5. bob g

    bob g Fire Starter

    Thanks all!
    The left overs have been awesome as well.
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  7. jc1947

    jc1947 Smoking Fanatic

    Outta sight Bob.   Looks awesome.

    JC
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    lookin' good...nice smoke ring there
     
  9. flash

    flash Smoking Guru OTBS Member

    What temp did you take it to when you finally removed it?
     
  10. bob g

    bob g Fire Starter

    I'm thinking it was 185* - 190*. I don't take smokin' notes like my brewing notes. Maybe I should start. haha
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    You really should take detailed notes, it's a big help when you want to duplicate a great smoke.
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Nice...
     
  13. jak757

    jak757 Smoking Fanatic Group Lead

    Nice looking chuckies you have there!  
     
  14. flash

    flash Smoking Guru OTBS Member


     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.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
    Last edited: Sep 12, 2011

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