Both are 3 pounds. One on the WSM and the other on my RecTec to compare. I was planning on basically following the pulled chuck recipe on the free site. Been dry brining for 48 hours and will add BBBR in the morning. Going to cook at 250-275 degrees, pan underneath to catch drippings, then wrap with a little beef broth once bark is formed. Pull at probe tender. Anything else you would recommend to improve things? Thanks all!
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Doing 2 beef chucks tomorrow
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
Are you using any water in the bowl? I'd start with some to get good smoke on 'em. I also lije to keep them real cold. I rub 'em and put them back in the fridge or freezer while pre heating.Last edited by Mudkat; September 28, 2019, 12:34 PM.
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Cook was last weekend but just now getting around to the post. Everything turned out pretty good. My wife and I both thought the chuck from my WSM was better than the pellet. They were both delicious, but the chuck from the pellet seem to lose all smoke flavor after wrapping and coming out of the braise. The chuck from the WSM kept its smoke flavor even after the braising. I've gotten subtle smoke from beef ribs on the pellet that we enjoyed a little more than from the WSM (without wrapping), so I'm thinking when I do a chuck again on the pellet, I won't wrap (or will wrap but without broth). Here are the pics!
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