Midnight Smoke
somebody shut me the fark up.
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.
Chuck Smoke Question and Pron
- Thread starter Midnight Smoke
- Start date
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.
bigabyte
somebody shut me the fark up.
The ones I get are usually about 2 1/2" to 3" thick, and htey cook ok.
Harbormaster
somebody shut me the fark up.
Harbormaster
somebody shut me the fark up.
Midnight Smoke
somebody shut me the fark up.
Meat Burner
Quintessential Chatty Farker
Harbormaster, don't do that...just have a nice adult beverage and keep posting. :biggrin:
Going to my room now.
Midnight Smoke
somebody shut me the fark up.
Looks like a 2 and a 3.5 lb
Butts and Chuck rubbed and ready for a 3am start. Dinner around 5pm or so.
Butts and Chuck rubbed and ready for a 3am start. Dinner around 5pm or so.
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.
is Blowin Smoke!
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.
A long rest will do them good.
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One roast or two you are going to love the chuckies. They are so good pulled.
Don't forget pics of the finished product.
Don't forget pics of the finished product.
Hook_Line_and_Sinker
is Blowin Smoke!
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 ... ????
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 ... ????
:wink:
No, they are both cooking at the same temperature (or close to it) at the same time.
Midnight Smoke
somebody shut me the fark up.
It's 3am :icon_sleepy and just about ready to go on. Thanks for the advice!
Now if Harbormaster is allowed out of his room, hope to hear from him again. :wink:
I'm still :lol: over that one.
Now if Harbormaster is allowed out of his room, hope to hear from him again. :wink:
I'm still :lol: over that one.
Harbormaster
somebody shut me the fark up.
See what happens when you get in a hurry to post something funny, and you dodn't read all the posts closely? You make a fool of yourself and have to go to your room and sit tin the corner.
BTW, How those chuckies coming?
Too much farkin wind here to fire up a pit. :x I'm bummin'
Midnight Smoke
somebody shut me the fark up.
Butt on at 3:30 this morning, threw on the larger Chuck at 8:30 and just put the smaller Chuck on at 11:00. I hope I am timing this right.
Right on the money...
Right on the money...
Meat Burner
Quintessential Chatty Farker
Pork, that is really lookin tasty!!!! Color is excellent!
