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Pulled Chuckie in Progress

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
  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.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • byrne092
    byrne092 Posts: 746
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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 500

    St. Louis, MO
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  • blind99
    blind99 Posts: 4,971
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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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  • Mattman3969
    Mattman3969 Posts: 10,457
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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

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Learning to Smoke
    Learning to Smoke Posts: 87
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    I can smell it from here in Texas,  
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  • SGH
    SGH Posts: 28,791
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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. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Turned out pretty good. Damn thing didn't let loose till about 215.  Never had that happen before.  




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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Never done pulled beef, need to remedy that. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Yes sir you do!!!

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • anton
    anton Posts: 1,813
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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 "
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @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. 

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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