Sunday Chuck..

[MOS95B]

Steo one - Gear up!!

I mean, ummmm.... Hire some scarey looking homeless guy to model your brethren gear....

 

[MOS95B]

Step 2, meat on fire.

Going real Old School on this cook, just Kosher Salt and Coarse Ground Black Pepper. Apple Wood for smoke. Meat, smoke, salt, amd pepper. Who needs more than that? (We all do, but not ths time!!)

 

[MOS95B]

Step 3,

Stand back and admire the real estate....

Every time I see that view, I say a heartfelt "Thank you, Kevin"!!

The open area will be filled with Ribs and maybe a fattie later....

 

[Goin Que Que]

you going to make pulled beef or sliced with it?

i did one Friday smoked till 205 but it didn't shread

John

 

[MOS95B]

I'm hoping for pulled, but anything edible will do.

Still learning to run the CharGriller

 

[Goin Que Que]

keep us posted

thanks

 

[Derek]

Good looking chuck so far, And with pulled pork it's 190 -205*f

That's also the same for beef chuck roast, Please keep up updated.

 

[LMAJ]

Love a chuckie.
Nice shirt too.

 

[1_T_Scot]

Good looking Chuckie!

 

[MOS95B]

Chuckie plateaued at 150 for some reason, so I foiled it with some heavily watered down sayce (no juice or broth in the house). Forgot to take pictures, though, dangit. Too worried about why it plateaued.

Turns out, theres about a 30 degree difference from one side to the other, even with using the grilling plate as a heat shield. Moved the foiled chuckie to the hot end, and slapped some ribs in the middle.

Note the probe from my old digital thermo wating the grill temps....

 

[Blackened]

Chucks always stall at 150 for me, I wait for it to get past the stall and then foil w/ broth. Once it gets around 195 I usually ditch the probe and cook until I can stick a fork in it and turn 180 degrees with ease. That's if I'm going to pull it.

 

[MOS95B]

The chuck took off after I foiled it. Wierd little critters, huh??

I also figured out what that wierd box in the kichen is for..

Ace of Cakes I am not....

 

[MOS95B]

The Chuckie is done. It unfortunately ended up going to about 210, since I got distracted. But, it still seem moist and tender. I was able to peel some samples off with my finger

Waiting on the ribds to get done...

 

[Goin Que Que]

were you able to shred it?? or slice?

John

 

[BobBrisket]

Looking good. Your cake looks good too. I'd hit it all!

bob

 

[landarc]

That looks good. Chuck is a very forgiving cut to cook. All that collagen and fat makes for a nice meat even if a few degrees over done or under done.