Cooking up two choice chucks from Costco. Pregnant wife craving pulled beef so that’s what we are having. Rub is Lost N Booty What’s Your Beef. Dry brined in the rub which contains salt for about 30 hours. Will be getting the PBC up and running shortly, planning to go no wrap until bark is set then into foil wrap with some beef broth until it’s ready to pull. Based on other posts that seems to be 207-209 range but will use the force as well as temps as guide. Would also like to give it a good rest in cambro if time allows.
Gonna serve as a sort of Italian beef sandwich with melted provolone and sautéed onions and peppers. Will keep posting updates until dinner!
Alright, looks great! I hope you have better luck than I did on Friday, I had a chuckie that I treated just as you plan to here, and it was an abject failure, worst piece of meat I've ever made. Tough, dry, chewy, almost inedible. Hopefully that absorbed all the Bad Chuck Karma so that yours can sail through to victory! Looking forward to your updates.
I have the same problem with chuck that I’ve never been able to solve. They randomly come out closer to jerky than anything else. I never cook one for guests for this very reason. Too many other options that never fail.
I get that once in a great while too. I started wrapping mine in foil at the start of the stall (normally I'm an 'after the stall' wrapper with everything else) and go with a slightly hotter cook, and I've had better success with this approach.
I treat chuck just like brisket. Offset smoker at 275f. Wrap in foil after internal temp of about 150f. Slicing temp is about 200f. Pulled is about 205. Rest for at least 2 hours. Use the juice for keeping it moist, or and to bbq sauce or gravy. Hmmm. 😎
If you are intending to pull it, I strongly suggest not just taking it off as soon as the IT reaches 207 or whatever. Let it keep braising for another hour at around 210 IT in the foil. Then do the hold as planned. It shreds so much more easily this way.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Oh boy. This was a slam dunk, home run, game winning touchdown hole in one. Both chucks had about an hour cambro, pulled at different times because one was a little feistier but they both pulled so easily and it took a lot to not fill up while shredding. Splashed a little extra jus on top and on the bread with provolone.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Awesome looking pulled chuck! Like DaveD ive had a couple of chucks do the F U im gonna be dry and tough no matter what you do thing. These days i always foil boat around 175, wrap completely at "done" temp, then hold in the pellet at 180 for at least an hour. Much more consistent results this way.
Comment