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-   -   Chuck Smoke Question and Pron (http://www.bbq-brethren.com/forum/showthread.php?t=41402)

Midnight Smoke 04-25-2008 07:24 PM
Chuck Smoke Question and Pron
 
http://i85.photobucket.com/albums/k6...cture002-2.jpg

http://i85.photobucket.com/albums/k6...cture001-1.jpg

I searched and it looks like a Chuck can take 2 hours per lb. Did I buy the right cut? It is not over 4" thick.

bowhnter 04-25-2008 07:37 PM
About 3 hrs per lb, and it looks like ya got two around 2 1/2 - 3 so 7-9 hrs...gonna be good!
I should add, I assume you want pulled

bigabyte 04-25-2008 09:47 PM
The ones I get are usually about 2 1/2" to 3" thick, and htey cook ok.

Harbormaster 04-25-2008 10:02 PM
Quote:
Originally Posted by bowhnter (Post 621967)
About 3 hrs per lb, and it looks like ya got two around 2 1/2 - 3 so 7-9 hrs...gonna be good!
I should add, I assume you want pulled
Dude, you need to get glasses or something! :shock:

It's 5 and a half pounds.

bigtex52 04-25-2008 10:36 PM
Looks like 2 roasts to me which would work out to 2 1/2 to 3 EACH if the total is 5.5 lbs, so the 7 to 9 is not too far off. Look like nice cuts, BTW! :) Two to a pkg at Costco.

Harbormaster 04-25-2008 10:38 PM
Quote:
Originally Posted by bigtex52 (Post 622084)
Looks like 2 roasts to me
:oops:
Going to my room now.

bigtex52 04-25-2008 10:48 PM
LOL. Not a prob there Harbormaster.... Heheheh

Midnight Smoke 04-25-2008 10:55 PM
Quote:
Originally Posted by Harbormaster (Post 622085)
:oops:
Going to my room now.
Now that's funny!

Just take your ball and go home. :-P:-P

Meat Burner 04-25-2008 11:06 PM
Quote:
Originally Posted by Harbormaster (Post 622085)
:oops:
Going to my room now.
Harbormaster, don't do that...just have a nice adult beverage and keep posting. :biggrin:

Midnight Smoke 04-26-2008 12:02 AM
Looks like a 2 and a 3.5 lb

http://i85.photobucket.com/albums/k6...s/4b1230b5.jpg

Butts and Chuck rubbed and ready for a 3am start. Dinner around 5pm or so.

http://i85.photobucket.com/albums/k6...s/37f56e3f.jpg

big brother smoke 04-26-2008 12:28 AM
Quote:
Originally Posted by Harbormaster (Post 622085)
:oops:
Going to my room now.

Man, you owe me a screen, keyboard and mouse. I have spit my cocktail everywhere. Thanks for the laugh, brother:biggrin:

Come out of your room!

Cliff H. 04-26-2008 12:45 AM
I foil at around 170. Those are some stubborn cuts. If you are planning to pull, then don't take them off until they are fork tender via twist test.

A long rest will do them good.

BBQ Grail 04-26-2008 12:54 AM
One roast or two you are going to love the chuckies. They are so good pulled.

Don't forget pics of the finished product.

Hook_Line_and_Sinker 04-26-2008 04:31 AM
TIME OUT, Stop the presses!
 
woah --- did I miss this back in BBQ kindergarten, or something ?

maybe it's the all the time with too little room to cook more than one at a time before my UDS, BUT if there are more than one item in the pit, are the times not lengthened accordingly ... ????

bowhnter 04-26-2008 05:26 AM
Quote:
Originally Posted by Harbormaster (Post 622057)
Dude, you need to get glasses or something! :shock:

It's 5 and a half pounds.
:wink:

Quote:
Originally Posted by Hook_Line_and_Sinker (Post 622193)
woah --- did I miss this back in BBQ kindergarten, or something ?

maybe it's the all the time with too little room to cook more than one at a time before my UDS, BUT if there are more than one item in the pit, are the times not lengthened accordingly ... ????
No, they are both cooking at the same temperature (or close to it) at the same time.


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