bluetang
somebody shut me the fark up.
Been reading a bit here about smoking chucks. Interest was peaked, and fortunately CAB's were on sale. Have thus far only smoked pork on my UDS. Read it was a long cook, but WOW! I injected it with Eastern NC sauce with apple juice overnight. Put it on at 10.00 am Saturday (forgetting to add the rub:doh
, running @ 235. At 7:00 pm it was at 160, added seasoned broth and foiled it and brought the chuck up to 210, let it rest and pulled. It pulled easily, but needed more seasoning-my bust. All in all we were happy with it:-D. Gonna do it some more for sure. Thanks for looking and thanks for all the good info on smoking them.
, running @ 235. At 7:00 pm it was at 160, added seasoned broth and foiled it and brought the chuck up to 210, let it rest and pulled. It pulled easily, but needed more seasoning-my bust. All in all we were happy with it:-D. Gonna do it some more for sure. Thanks for looking and thanks for all the good info on smoking them.
