View Single Post
Old 04-01-2013, 12:57 PM   #1
str8upcop04
Knows what a fatty is.
 
str8upcop04's Avatar
 
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
Default Saturday Chuckie (pRon)

Well I started a post already but cannot find it.....gone without a trace and I wanted to thank everybody for the suggestions, advice, and general helping hands that were extended.

Started abit late Saturday (2pm) with a 5lb chuck roast and by 9:30 ready to shred and boy did it. General thought was 225-250F Pit temp w/ oak & hickory wood, foiled at internal of 160 and pulled at about 208F internal. Todd's rub, no injection, laid on a bed of veg for the foil with guiness/beef broth as the braising liquid.

Some moist ass beef, not crazy about the rub but the flavor was there and some abt's as an appetizer.

Thanks for looking and sorry about the finished product pic, can't really tell but it was juicy and had a nice smoke ring!
Attached Images
File Type: jpg cr1.jpg (51.2 KB, 194 views)
File Type: jpg cr2.jpg (49.3 KB, 194 views)
File Type: jpg cr3.jpg (55.3 KB, 194 views)
File Type: jpg cr4.jpg (53.0 KB, 195 views)
File Type: jpg cr5.jpg (53.0 KB, 195 views)
File Type: jpg cr6.jpg (45.7 KB, 193 views)
File Type: jpg cr7.jpg (33.3 KB, 194 views)
File Type: jpg cr8.jpg (60.8 KB, 189 views)
__________________
WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke

Last edited by str8upcop04; 04-01-2013 at 01:09 PM.. Reason: added pic
str8upcop04 is offline   Reply With Quote


Thanks from: --->