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Old 09-30-2013, 05:49 PM   #8
smokin'matt
Knows what a fatty is.
 
Join Date: 09-02-13
Location: Chicago, IL
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Good looking chuckie there CT. Did one on my NBBD for Saturday dinner and it looked just like yours when I pulled it. I let mine go all the way to probe tender without wrapping it. IT was right at 205. Took about 5 1/4 hours at 250-265 with cherry wood. Wrapped it in foil about 35 minutes while I finished cooking the squash and making the salad. Sliced it up like brisky rather than pulling it and the family devoured it. Melted in our mouths. Nothing left but a few slices for my lunch sammie today.

Wish I would have taken a few pics. Family liked it so much it'll probably be a frequent dinner around our place.

Congrats on a great looking cook!
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