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

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    #16
    Nice job. That's one mound of deliciousness there.

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      #17
      Ok the results are in. The chucks wrapped with foil were the most moist (??). Followed by the butchers paper wrap and then the unwrapped.

      All were over cooked. I pulled the two wrapped well before the unwrapped and had those in the cooler. Unwrapped pulled at 204. That got me plenty annoyed. Had a buddy over and you know how that goes. I'm my own worst critic and he shoveled down a lot of meat and it was fine. The fat and plenty of outside chunks were awesome. Hash tomorrow. Or chili. Or big fat over stuffed beef sws.

      All in all I was all fired up for the chucks and those in sure will be better reheated w some liquid tomorrow. Tonight it's about the surprise mac daddy country style Pork ribs. I left hem in the egg for about 3 hours and stirred occasionally. The sauce was molasses based and just got thicker and thicker. Still fat in there. Still moist. And not just glopped w sauce.

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        #18
        A great post. Could you tell any difference in taste between the three?

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        • Breadhead
          Breadhead commented
          Editing a comment
          I was thinking the same thing. My bet is the unwrapped one had a different dryer surface texture and was the tastier of the 3.😜

        #19
        RonB

        the taste was fairly consistent from chuck to chuck. My tasting panel did discuss it. I don't think they cared.

        All in all I would wrap the chuck in foil. Negligible effect on bark. Meat just a bit moister too.

        And the pork ribs reigned supreme for the original cook, we'all see how leftovers do today.

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          #20
          Thanx - I wrapped my last chuckie, but without a side by side comparison, I wasn't sure if it was better. Now I will probably continue wrapping them.

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            #21
            Thanks, Notavegan , for the great posts. It's always fun to read about side-by-side comparisons. Sounds like your cook went well; those pork burnt ends are TDF-looking. Sometimes chuckies taste a bit dry at first, but as they sit, they get better and better. I hope that happens with yours.

            Kathryn

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