6.6 pound Chuck and 3 pound short rib

[holehogg]

Fortunately I don’t have outdoor temp challenges (86*F here today) but would love to experience snow, in 1981 it snowed for about 4 hours and have fond memories. Irrespective of the weather the meat needs to be cooked. Picked up 6.6 pound Chuck bone in and 3 pound short rib. First time cook with either of these 2 cuts and will start the cook sparrows New Year’s morning. I have already decided to keep the bone in on the short rib and throwing it out there if I should leave bone in for Chuck or not?

[DWCowles]

I will take 86* over snow any day of the year! Looking forward to your cook. Cheers!

[holehogg]

DWCowles it gets a bit much the heat I prefer the cold you can always dress warm.

[DWCowles]

I don't like dressing warm. I like wearing shorts and a t-shirt

[kmhfive]

I don’t have experience with bone-in Chuck, but if you are going low-n-slow and plan to pull the beef rather than slice it, leave the bone in.

[holehogg]

kmhfive I'm cooking the Chuck for myself and my neighbour and they wanting to slice. So bone out then and cook per meathead new sliced beef recipe.

[kmhfive]

holehogg , right on!

[Frozen Smoke]

Agree with kmhfive if you're going for pulled beef leave the bone in. Just like a pork butt the bone will let you know when the meat is ready to be pulled. Once you can grab the bone and pull it out it's ready. I'm still a believer that a bone does add some flavor. Yeah, I know but the closer to the bone the sweeter the meat thing. Right?

[holehogg]

Frozen Smoke you opening the door to.....