Angus chuckies x3, wrap test for foil/butchers paper/au naturale

[Notavegan]

I've written about the $2.58/lb Angus chucks I recently picked up /scored. Each is about 2.5 lbs but imagine a 2.5 lber that is just a hit bigger then your hand when you hold it. They are big fat beasts.

275 in the egg courtesy of flame boss 200
(I'm sitting here while my kids are gettin haircuts monitoring the cook ).
Bbbr for the chucks
also got country style pork ribs at a ridiculous why not price.
The ribs got adobo and ol bay.

I plan on wrapping around 175ish and will do one in heavy duty tightly wrapped aluminum foil, tightly wrapped butchers paper, and one that will be left w the bbbr it's only cover. I'll shoot for all of them to be in the 205 range and will begin probing around 200. Or 198. Or 195.... I always yell at my kids "don't open the egg!" It's different when I have to

Anyway ill I'll report back much later. These things have lots of cool time ahead of them and I don't really care how long it takes. The egg is loaded w lump and that thing will crank 275 without a reload well after these are all done.

[Notavegan]

Didn't mean to have extra pic attachments, if someone w appropriate permissions can zap those please do.

[fuzzydaddy]

Beautiful cook underway. Can't wait to see the finish pics! Extra attachments zapped!

[EdF]

Looking forward to your findings!

[MBMorgan]

Ah, the scientific method at work! Formulate an hypothesis ... design the experiment ... predict the outcome ... conduct the experiment ... compare the actual results to the predicted ... then eat the results and repeat. Brilliant!

[EdF]

Especially the "repeat" part!

[Mr. Bones]

Yeah, ya jus' gotta LOVE science!!!!!

[Notavegan]

I don't know why, chucks cook especially moist in the egg. Same lump and flame boss bent setup as usual. I have no smoke going on, just the charcoal. I've done chuck roasts now maybe 6 times and each time is just a very moist cook envy. Open the dome and a massive plume of steam erupts.

The country stule rubs sure didnt mind. Started yanking off chunks of crispy fat and that turned into 4 full ribs getting taken down by the pack inside.

Moist vook inhibitin bark formation, for now. The bark will prevail I'm confident.



Dont nut use water pans, no drip pan in there either. Not even a platesetter, just meat over 275 lump.

[RonB]

That's lookin' really good.

[Notavegan]

Bark turning the corner. And did I mention how thoroughly impressed I am w the country style ribs? Lesson learned there to try new stuff, especially when you get a load of it for $6. Won't be my last.

[Mr. Bones]

Great pics of some wonderful smoker meat!!!

[Breadhead]

Just a suggestion... next time use an additional grate to add cooking space. Place each piece of meat 2" away from the other pieces allowing for increased airflow around all sides of your meat. I think your cooking time will decrease and your bark formation will happen faster. Just my $0.02.😎

[Notavegan]

Breadhead
I agree w the suggestion and have the large adjustable rug to accommodate that. I flat out had no time and as it was against the clock all morning. Otherwise it would have been multilevel more evenly spaced cooking. The ribs suffered not especially as stuff shrinks quite a bit making more space.


Chuckie in bp had a chunk ripped off, great.


And and inspired by the Pit (apologies can't remember who posted ) I did the country ribs and pulled them from the bone and sauced them in a soap foil pan to lakebed burnt ends out of them. What's the worst that can happen?

[TheCountofQ]

Beautiful!! That last pic, print it, & frame it under museum glass, and display proudly anywhere in your home. I would also include the recipe on the back, so as future generations can attempt a repeat!!

[Spinaker]

Looks great. I love the idea of pork burnt ends. I mean, why not!!! Throw in some bacon fat and sauce.....you might have something there. I agree with Count, that last picture is killer! Nice cook man!

[DWCowles]

Beautiful!

[Skelly]

Welp, I'm off to find some country ribs. $6?!?!?