Chucky for pulling?

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forluvofsmoke

Smoking Guru
Original poster
OTBS Member
Aug 27, 2008
5,170
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I started thawing this one for smoking in the morning (partially frozen from my wife's purchase lastnight). I wanted to do it with a couple slabs of pork spares just to use up some of that rack space on the SNP.

I've only smoked 1 chuck prior to this, sliced. Do chucks work well for pulling? I would think the cut of meat shouldn't matter, but I'm not sure.

This one seems relatively lean compared to most that I've seen, though I haven't un-packed it for a look at the bottom yet (I know, they usually hide the worst looking side).










I won't cut into the roast for fat removal, but I may want to trim the surface and edges bit...no biggy there.

What do you think?

Thanks in advance for your opinions/advice.

Eric
 
Yep - chuckies are good for pulling, but you need to get it to a higher internal temp then when slicing. I did a 4 pound chuckie a few weeks ago that went 11 hours so there is no rushing them but it's worth it. Good luck!
 
Cool...thanks! Yep, I was figuring an all-day smoke on the chuck, foiling for a brase, and resting after hitting at least 200*.

Eric
 
I don't usually foil while cooking unless I am short on time, but that's just me. I like to take it to 200 degrees or when the probe goes in with no resistance - like a brisket. I do like to foil and rest in a towel lined cooler - but that's not a deal breaker if I run out of time. However you decide to do it, good luck and let us know how you make out.
 
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