Two 7 bone Chucks

Discussion in 'Beef' started by flash, May 20, 2009.

  1. flash

    flash Smoking Guru OTBS Member

    Having picked one up on our return trip thru Georgia and posted here:

    http://www.smokingmeatforums.com/for...ad.php?t=76248

    I made the comment that I rarely found them here in Florida, but on a recent trip to Winn Dixie, I located in the "brown meat" section three 7 bone chucks. Basically I could not pass them up at around $1.00 a lb.!! [​IMG]

    So for one chuck, I used some of Jeff's rub along with a little bit of Durkie's Mesquite.



    The second chuck I marinade in Mojo Crillio



    Now, I have found with 7 different types of chucks, they all can be pretty different. I have had them done in as little as 4 1/2 and go as long as this batch would....over 6 1/2.
    Both of these hit a stall at 144º and stayed there for a good 45 minutes.
    I finally broke down and prepared to wrap them in foil. (Mrs Flash can wait only so long for her dinner. [​IMG]



    I love the color of meat when using Oak wood (along with a little Cherry....thanks Piney).



    Here's the mojo one hitting the foil. At this point I raised the temps from 235º to 275º. The Jeff's Chuck finished first. It looked great, but was only at 195º internal. Although it pulled, it did not ALL pull real great. But the one thing it did, was taste great.



    The smoked onion was good too.

    After about another 30 minutes the mojo Chuck followed. This one made it up over 205º internal and pulled much better.



    Made some nice sammies. We even took some of the onion, piled some pulled beef in each section and popped them in our mouths. [​IMG]
    Never thought I would love onions so much.
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great Flash! I love the onions too. I did a variation on one I saw that erain did and it was awesome. I took a sweet yellow onion, cut the top off, cored out the center, and filled it with 3 cloves of freshly crushed garlic, a half of a crushed beef boulion cube, and shredded smoked gouda cheese all stuffed down inside. Then a drizzle of EVOO, wrapped in foil but left the top open. Damn it was good. Or should I say GOUDA.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke Flash, and I know that Q was tasty. Thanks for sharing my friend. Enjoy your holiday weekend.
     
  4. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Looks delic - both the chuck and the onion! Thanks for the post!!
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look awesome and the onion is always good [​IMG]
    Great price too
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking chucks. I'm with the rest on the onion. I put one in with almost everything I smoke.
     
  7. bigsteve

    bigsteve Master of the Pit

    What is the brown meat section??? [​IMG]
     
  8. billbo

    billbo Master of the Pit OTBS Member

    That looks awsome Flash!
     
  9. flash

    flash Smoking Guru OTBS Member

    Manger's Specials
     

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