My first attempt at smoked chucks using Pit Boss's tips. The flavor was really good and peppers, onions, & provolone sandwiches were great. Used BBBR as rub. Bark was awesome - even after wrapping. Used hickory for smoke. After 2 1/2 hours it was at 180. Wrapped, and after about another 1 1/2 hours it was at 208. Held in the cooler for about 1 hour 15 minutes. It wasn't pull tender as I had hoped but I think there were a few reasons for that. Pit Boss please give me your thoughts:
1. I didn't dry brine as I was busy doing other things and plain forgot about it. I salted, rubbed and threw it on the smoker.
2. I had a temp probe that was on the fritz and had the lid off the PBC for too long. I think my starting temp might have been a little high. Does 4 hours cook time seem too short?
3. Need to check on meat grade. They were "on sale" chucks at the local grocery store.
Thanks,
Bob
1. I didn't dry brine as I was busy doing other things and plain forgot about it. I salted, rubbed and threw it on the smoker.
2. I had a temp probe that was on the fritz and had the lid off the PBC for too long. I think my starting temp might have been a little high. Does 4 hours cook time seem too short?
3. Need to check on meat grade. They were "on sale" chucks at the local grocery store.
Thanks,
Bob
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