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Pulled Chuck
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Hey Mike...
You going to do your lo-n-slo pulled chuck tomorrow (Friday)? I have a small one, 3.44 lbs. I'm going to try. Just thinking you will probably have some exceptional and insightful method you'll add to your cook, and I just wanted to keep up. I'll use mine for Brunswick Stew. Did the 500° chicken today, and it turned out great!
All I need now is a little pulled pork to add to the mix.
Unless you tell me to do it otherwise, I'm going to do the chuck at 250° dome for as long as it takes to get to above 205° internal. Guess I'll foil and add liquid along the way after the dwell. Kinda like boston butt.
You going to do your lo-n-slo pulled chuck tomorrow (Friday)? I have a small one, 3.44 lbs. I'm going to try. Just thinking you will probably have some exceptional and insightful method you'll add to your cook, and I just wanted to keep up. I'll use mine for Brunswick Stew. Did the 500° chicken today, and it turned out great!
All I need now is a little pulled pork to add to the mix.
Unless you tell me to do it otherwise, I'm going to do the chuck at 250° dome for as long as it takes to get to above 205° internal. Guess I'll foil and add liquid along the way after the dwell. Kinda like boston butt.
Comments
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Was supposed to put your name in that subject line. Too much wine tonight.
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Must be some good wine.
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McManus Cab. Really good for a cheap one. -
Dyna Greaseball
Never mind the price. What about quantity.
SteveSteve
Caledon, ON
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Lost track.
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Actually it is going to be Sunday. I'm going to coat in mustard and rub on Saturday night. Wrap in saran wrap. I'm going to high sear, then low and slow.
It will be fun.
I will take pics.
Mike -
ya mean I gotta go first?
I'll take pix too. Won't show em unless it's great! -
You can wait till Sunday.
I don't mind going first.
Mike
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