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.!!
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.
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.
Never thought I would love onions so much.
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.!!
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.
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.
Never thought I would love onions so much.
