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?
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6.6 pound Chuck and 3 pound short rib
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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- Mar 2017
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- Northern Illinois
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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.
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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?
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