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Pulled Chuckie in Progress
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Mattman3969
Posts: 10,457
Picked up a couple of nice chuckies yesterday. One for burgers later in the week and the other for pulled beef.
Got out todays on the large at 280° indirect with cherry and more oak. She's in the stall now. Been hanging out at 153° for about an hour. Once it starts moving again I'm going to try something a little different. I goin to heat a mix of beef stock and Worcestershire sauce to about 180 and inject this bad boy. I've used the same mix in the foil when I wrap them but I am trying to avoid the wrap. We will see
The small is doin its thing with some onions,bacon and green beans.
Got out todays on the large at 280° indirect with cherry and more oak. She's in the stall now. Been hanging out at 153° for about an hour. Once it starts moving again I'm going to try something a little different. I goin to heat a mix of beef stock and Worcestershire sauce to about 180 and inject this bad boy. I've used the same mix in the foil when I wrap them but I am trying to avoid the wrap. We will see
The small is doin its thing with some onions,bacon and green beans.
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analyze adapt overcome
Comments
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Nice! I did my first pulled chuck yesterday. I used the pepper stout beef recipe and it was amazing. Looking forward to seeing your results!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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I see killer sandwiches in your future!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Thanks guys!!!
I am crazy hungry so this thing went into a pan with the mixture of broth and Worcestershire sauce to speed things up a bit. It had just came outta the stall 10mins before I panned-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
I can smell it from here in Texas,
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Looking good brother. Standing by for the finale with plate in hand.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Turned out pretty good. Damn thing didn't let loose till about 215. Never had that happen before.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Never done pulled beef, need to remedy that.
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Yes sir you do!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Neither have I, so I use a big fat charles roast and treat it like a butt? Or what? I'll have to google a bit. Thanks for the inspiration.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton - my best ones have come from a 4-5lb prime chuckie. I generally will smoke at 250ish till the meat hits 160-170 and then foil with some broth and bump temps up to 350°. They will generally probe like butter about 205 or so. This one was stubborn and never really relaxed completely, even at 215 I had a few tight spots. It tasted great but I've made better.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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