Dualing smoked Chuckies
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
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