T
Tommyc
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Doing a chuck in a UDS, first chuck. Does anybody have any tips. Planning on doing it like a do a brisket.
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deguerre
somebody shut me the fark up.
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Just give it a good rub and let it go to 195 or so (Some go up to 205) or until it pulls easily. Use a pan for the drippings which can used to mix in after pulling (skimming off fat if wanted). Some folks also like to foil around 165, but I haven't personally tried this. Pulled chuck sammiches are wonnerful!
deguerre
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Here's another thread with some good info:
http://www.bbq-brethren.com/forum/showthread.php?t=88222&highlight=chuckhttp://www.bbq-brethren.com/forum/showthread.php?t=88222&highlight=chuck&page=2
http://www.bbq-brethren.com/forum/showthread.php?t=88222&highlight=chuckhttp://www.bbq-brethren.com/forum/showthread.php?t=88222&highlight=chuck&page=2
colonel00
Quintessential Chatty Farker
I did a couple last weekend pretty much as stated in the link above. Took them to ~165, foiled with some broth/apple juice, cooked to 205+. I then wrapped in another layer of foil and let rest for several hours in a cooler.
Chef Country
is one Smokin' Farker
Im cooking 2 at the time will post pron as soon as my phone e-mails them to me, i gotta get a new camra. I cooked one last week and cooked it to 200 internal temp and it pulled awsome, i injected with a mixture of worsteshire, apple cider viniger, a shot of jack for the injection and a shot for me :-D then i rub with black pepper, garlic, and salt.
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I have one in the Egg right now. I'm cooking at at 275 and will go until the probe slides in with little resistance. Probably 200 - 205 degrees for a chuckie.
If you haven't bought the meat yet, get a big roast. I hate the little two and three pounders that the grocery stores around here sell. They can dry out way too easily. I try to get a chuck that is at least 5 lbs. I think today's was 7 lbs, but I don't remember.
If you haven't bought the meat yet, get a big roast. I hate the little two and three pounders that the grocery stores around here sell. They can dry out way too easily. I try to get a chuck that is at least 5 lbs. I think today's was 7 lbs, but I don't remember.
Check thirdeyes blog he has what seems to be a good recipe
Chef Country
is one Smokin' Farker
no store bought stuff on my end fresh off the farm:thumb: i wish everyone could be so lucky
pahutchens
is one Smokin' Farker
Mine stalled so give yourself enough time for it to be done when its done...
jestridge
somebody shut me the fark up.
I did a 20 pound clos awhile back did it just like a brisket turn out good
