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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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3 1/2 lb Chuckie

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  • Dick Anderson
    commented on 's reply
    It's CAB, so I take it they have their own grading system. Nice marbling,though. I usually chunk them and they fall apart as they cook. No water in the pan, but plenty around the Weber, cause we have red flag warnings here.

  • Henrik
    replied
    Good job on that chuckie, and barkalicious bark! Excellent choice of rub if I may say so ;-)

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  • jerrybell
    replied
    That's a great looking cook. Prime or choice? Do you use a water pan under the roast? Do you chunk it up or shred for the chili?

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  • Mr. Bones
    replied
    Great Job, nice chuckie, an congrats on postin pics!!!!
    Ya've had quite th day, I'd say!

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  • gabulldog
    replied
    Nice looking chuck, beautiful color!

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  • RonB
    replied
    I'd eat that.

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  • Dick Anderson
    started a topic 3 1/2 lb Chuckie

    3 1/2 lb Chuckie

    I lit the the snake at 7:30 and was up to temp by 8:30. Used Bonified Beef Rub (thanks Henrik!) after a 24 hr. dry brine. I had a single layer of KBB on top of a snake of 2X2 and maintained a pretty steady temp of 250-265. It just cruised to 170 by 1:00, so i put it in a pan with a half a cup of beef broth. Put it in the chest at 2:40, when we hit 205. 3 hrs faux cambro, then pulled enough for a sandwich, because tomorrow will be chili Click image for larger version

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    Wow! I've been trying to attach photos since last October. I'm in!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Meat-Up in Memphis