Chuckie Time

[CRO]

Considering doing a Chuckie today.
Can I get it done in 6 hours or so?

[Steve R.]

Sliced/chopped or pulled? PBC or Performer?

[CRO]

Probably pulled, SnS Performer

[OSB]

I can get 3 to 4 #'s done in 6-8 hrs @ 275. Crutch when you hit the stall or get the bark where you like it. Plan for 2 hr rest in the faux cambro as well.

[jgreen]

Don’t forget the pics too.

[Mr. Bones]

My last one (that I took pics of): 4 hours, based on pics time sigs: 3.5#er, run approx 275°:
Ready: 2054 Set:2100
GO!:2100
Done:0052 Served:0057

Course, YMMV

[CRO]

I just got back from Costco. I'll be putting two on shortly.

[Mr. Bones]

Have a Great Cook, brother!

[Dadof3Illinois]

I have one dry brining getting ready for tomorrow’s cook. I’ve done them in 5 hours running 275+ but my best ones take about 8hrs running 210-230 then cambro for two hours.

[CRO]

I took them off the Weber after 4 hours. IT at 174*. Now they're in the oven at 265*; foil pan covered with aluminum foil with beef broth.

[CRO]

Thinking of serving with Cheesy Grits, Hominy Grill style.

[CRO]

Turned out very good

[Mr. Bones]

So, please share with us...
How long did it take on yer Performer?
What temps, fuel, wood(s), if any, did ya use?

[CRO]

4 hours on the Performer with SnS at 260*ish. Wrapped in foil pan in oven for 2 hours at 260*. 2 hour rest.
Post Oak, Pecan for smoke

[Mr. Bones]

Looks like that turned out jus Great!
Nicely Done, amigo!

[CRO]

Thanks Mr. Bones
Now on to today. What to cook?

[Mr. Bones]

Naw, Thank You, fer sharin with us, brother!
As to yer question, reckon that'll depend on what ya got in yer icebox, or 'what's in yer wallet'??