Bluesman
Babbling Farker
Well I got a 19.7# Chuckie to cook up for the Office Christmas Party. Rubbed with Sea Salt, Cracked Pepper, Onion and Garlic Powder. Fridge overnight and then cook over some hickory fro 6 hours at 250* until 160* internal. yanked it off and put it in a pan with some yellow bell peppers, red onions and some unsalted beef broth. The pan is a 19.5" x 11.5" inside and would not fit back on the smoker so into the oven at 250* until probe tender, another 5 hours. To late to pull so into the fridge. Pulled it out today and removed all the hard fat on the broth and began shredding the goodness. I really cut back on the rub and can tell you I like it. I made my own so I could control the salt. So, it's all pulled and in (2) 2 gallon bags along with the both ready for tomorrow. Added the buns to the picture and a money shot............had to have some :clap: Enjoy the PRON and thanks for the input.
1.) Rubbed and ready for the overnight sleep in the fridge
2.)After the 6 hour smoke and ready for the oven
3.) Section piece right before pulling
4.) Pulled with sauce along side
5.) Bagged with buns and ready to go
6.) And the Money Shot
1.) Rubbed and ready for the overnight sleep in the fridge
2.)After the 6 hour smoke and ready for the oven
3.) Section piece right before pulling
4.) Pulled with sauce along side
5.) Bagged with buns and ready to go
6.) And the Money Shot
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