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Dualing smoked Chuckies

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

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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