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Posts: 12,220 AG
Dualing smoked Chuckies
Flash
Posts: 12,220 AG
While coming back from North Carolina I spotted some Chuck Roast in the "reduced, brown meat section". 
One was a 7 Bone Chuck and one was an Underblade Chuck. I also picked up a bottle of Stubbs Chipolte Butter marinade. Popped them both in a 2 gallon baggie along with the marinade for the night. Pulled them out in the morning and broke out the rub.
7 Bone Chuck
This is the Underblade Chuck, probably my favorite for pulling.
I was actually going to try some Bad Byron's Butt Rub, but found out I had run out, so opted out for a modified Jeff's rub.
On the smoker they went at around 135º. These were some thick Chuckies, so I was expecting atleast 5 hours.
The 7 Bone Chuck hit my wrapping temp @ 165º first
The Underblade followed about 45 minutes later.
Added some Apple Juice/Wiser's Deluxe to the chuckies and wrapped them tight in foil.
The 7 Bone wins the race and after sitting in the cooler for a while will be ready to pull.
The Underblade finished an hour later. Much more juicy looking. :dance
After the resting time was done in the cooler, I pulled the Beef.
I did raise the cooking temps up some while in the foil to more like 275º. It was getting dark :grin
7 Bone Chuck took 5 + hours, Underblade chuck took 6 + hours.
Yummy. I had picked up some 5 Pepper Bar-b-que sauce at Hillside Orchard that I wanted to try. Game day is going to be great :grin
One was a 7 Bone Chuck and one was an Underblade Chuck. I also picked up a bottle of Stubbs Chipolte Butter marinade. Popped them both in a 2 gallon baggie along with the marinade for the night. Pulled them out in the morning and broke out the rub.7 Bone Chuck
This is the Underblade Chuck, probably my favorite for pulling.
I was actually going to try some Bad Byron's Butt Rub, but found out I had run out, so opted out for a modified Jeff's rub.
On the smoker they went at around 135º. These were some thick Chuckies, so I was expecting atleast 5 hours.
The 7 Bone Chuck hit my wrapping temp @ 165º first
The Underblade followed about 45 minutes later.
Added some Apple Juice/Wiser's Deluxe to the chuckies and wrapped them tight in foil.
The 7 Bone wins the race and after sitting in the cooler for a while will be ready to pull.
The Underblade finished an hour later. Much more juicy looking. :dance
After the resting time was done in the cooler, I pulled the Beef.
I did raise the cooking temps up some while in the foil to more like 275º. It was getting dark :grin
7 Bone Chuck took 5 + hours, Underblade chuck took 6 + hours.
Yummy. I had picked up some 5 Pepper Bar-b-que sauce at Hillside Orchard that I wanted to try. Game day is going to be great :grin
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Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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