Originally posted by Thunder77
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OMG! ABC for the WIN!! I am just now sampling my results from chuckie done according to ABC video. Dayum! I have done chuck before, but this is the most succulent, flavorful one I have done yet. I don't think I will ever do this one any other way again! I started pulling this with two forks, and wound up using just my fingers, it was that tender! And the flavor! I can't stop eating it! I used the BBBR with a little cumin added. Dry brined two chunks for about 48 hours, then the rub. Onto the kettle/SnS/DnG combo at 230-250. It stalled out about 157 IT, and had plenty of bark, so I wrapped and kicked it to 300. Took it all the way to 210 IT, then shut the kettle vents down. The temp dropped and held to 170-180 for about 90 minutes. I couldn't wait any longer, so I pulled it. And I ate it. A LOT OF IT.
Two thumbs up! 👍👍
Two thumbs up! 👍👍
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