Little help here....

[LMAJ]

Did some chuckies this weekend. About 4-5 lbs. each. Gave them my basic brisket rub and tossed them in the smoker. Cooked them @ 225-250 for about 8 hours - they were tender but never got pull-able but were good sliced. I did the same thing with a chuckies a few weeks ago and they fell apart. Any clues here guys and gals? Thanks in advance for your thoughts and input.

 

[Ron_L]

What was the internal temp when you pulled them off of the cooker? Most of us don't go by time, we go by internal temp and feel. I usually take chuscks to 205 internal but I start checking them at 190. When the thermometer probe slides in like going into butter than they are done.

 

[LMAJ]

typically I go by temp as well but didn't this time around - was figuring after 8 hours they would be done based on my last experience.

 

[spicewine]

Not always the case. I've seen Pork Butts that will stick for 2 hours or more. Go with the temps. :wink:

Spice

 

[qman]

I can't say it better than Spice and Ron. Have to go with temp as a gauge, with the tenderness judged by feel as final. Probe or skewer must go in like into butter, no resistance.

Each piece of meat is different--you can get into the ball park with time and pit temp, but to hit a home run, you have to go by feel.