I purchased a 15lb "whole" chuck from Costco about a month ago. I've hit my max of wet aging. From my readings online, I assume the chuck smokes slower than a packer. So, it probably would be best to split it up a little. Any advice on splitting it so that way it is more manageable time wise?
The "tested" pulled beef recipe calls for 3lbs at 8 hours. I can only imagine what 15lb would take.
The thickness is more important than the length for determining cooking time. However, it it a fat hunk, that will affect cooking time. Another option would be to cut it into several pieces depending on how many people you will be serving.
The thickness is more important than the length for determining cooking time. However, it it a fat hunk, that will affect cooking time. Another option would be to cut it into several pieces depending on how many people you will be serving.
We'll have more meat than eaters. But I would like to keep it to a reasonable 12 hours or less.
In my experience, chuck is pretty forgiving and thus you can smoke at higher temp. I try to shoot for around 275° F and I can generally have a 4 lbs chub done in around 8 hrs or less.
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