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campdude
05-06-2011, 07:54 PM
I had a friend coming by for lunch and beers today. I put a 4 pound chuck in the Bandera at about 6:45 this morn. I rubbed tomato paste on it and then homemade chili powder all over it. Put it in at about 225. About 4 1/2 hours in it was stuck around 164. Decide to put it in a foil pan with some blended chili, tomato paste, cumin, Mexican oregano, and water. Covered with foil and jacked up the heat to 300 - 310. Took almost 3 more hours to get pull tender. We all thought it was worth the wait. Had more than a few "adult" beverages while waiting for it to finish. Some of the pics are a bit blurry - SORRY. Made some guacamole, salsa fresca, grilled onions from the garden, ABT's, mexican cheese, chips, and tortillas.
Thanks for looking.

SmokinAussie
05-06-2011, 08:00 PM
Oh yeah... that sure looks good!

bluetang
05-06-2011, 08:02 PM
That will definitely hit the spot!

Boshizzle
05-06-2011, 08:06 PM
It looks delicious! :hungry:

gtr
05-06-2011, 08:07 PM
Nice! Chuckies are my new favorite thing. Never did 'em till recently so I have a lot of catching up to do. Fine lookin eats there :clap2:

dannypat21
05-06-2011, 09:08 PM
That looks DELICIOUS!

El Ropo
05-06-2011, 09:31 PM
Chucks are stubborn. My best success with them has been fairly hot an fast.

Get 'em cruising at around 250 for first hour, then bump temp up to 300 till done. You end up powering through the stall, the cook is much shorter, and the meat hasn't been in the smoker long enough to dry out.

Frank Grimes
05-07-2011, 01:14 AM
Chucks are stubborn. My best success with them has been fairly hot an fast.

Get 'em cruising at around 250 for first hour, then bump temp up to 300 till done. You end up powering through the stall, the cook is much shorter, and the meat hasn't been in the smoker long enough to dry out.

Whats a guideline as far as cooktime with those temps? And when it's finished, are you looking at a temp or fork tender test? I am doing one this weekend for the first time and any guidance would help. Thanks

speedrcer1
05-07-2011, 01:25 AM
Here are 2 of my chuckies
http://www.bbq-brethren.com/forum/showthread.php?t=100248
http://www.bbq-brethren.com/forum/showthread.php?t=89136

Good luck!:thumb:

FireChief
05-07-2011, 09:53 AM
Wow, that's some of the best pulled Chuck I've ever seem. Rarely ever smoke them, gotta rectify that soon!

campdude
05-07-2011, 10:09 AM
Whats a guideline as far as cooktime with those temps? And when it's finished, are you looking at a temp or fork tender test? I am doing one this weekend for the first time and any guidance would help. Thanks
Low and slow or hot and fast I go by the tender test. It is usually the high 190's to the low 200's IT. This one just didn"t want to get done. It was at 207 when I finally pulled it out of the smoker after almost 7 1/2 hours. As I said, it was worth the wait. As for time, LnS for a 4 pounder would usually take 4 to 6 hours, HnF would knock a couple of hours off that.