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Smoked Pulled Chuck WSJ-style

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    Smoked Pulled Chuck WSJ-style

    Today’s sacrifice to the meat gods! The last two of my BOGO Kroger chuckies had relatively smaller portions of the eye, so I’m gonna smoke these babies low n slow, wrap at the stall, and take them all the way up to “jiggly” & then pull them. Dry brined overnight, smothered with Cow Crust (+ 1 tbsp brown sugar for the bark), gonna try to keep the grill as close to 200 as I can
    Attached Files

    #2
    Any reason for smoking that low at 200°? My pulled chuckies are happy even at 250-275°, and I'm seldom in a hurry when it comes to smoking. My PBC just likes to roll at those temps.

    Kathryn

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    • patcrail
      patcrail commented
      Editing a comment
      fzxdoc : the reason for the low heat is that I’m cramming both of these on my 14” Smokey Joe, and I don’t have much separation between the meat and the coals, so I’m trying to keep them cooking evenly by keeping temp low and rotating them .... my new Weber Kettle & SNS will be here Monday, then I’ll have the room!

    #3
    So 4 hours in, & Ol Smokey’s cooperating great, cruising between 200-210... coming up close to 150, not much bark yet 😩, but guessing they’ll stall somewhere around 160 like the first one did, gonna wait until it’s definitely in the stall before crutching to maximize bark..
    Attached Files

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      #4
      Creeping up on 160, 5 hours in, getting that bark now!
      Attached Files

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        #5
        Click image for larger version

Name:	13AFDB00-C445-4835-8B8D-912736E30D66.jpeg
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ID:	873271 Ok, hit the stall at 5.5 hrs, crutched both in some beef broth & cruising on toward nirvana!
        Last edited by patcrail; July 1, 2020, 01:43 PM.

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          #6
          If you’re curious, crutching makes a difference: hit the stall maybe an hour ago, & 40 minutes ago, IT dropped from 155 to 151 and stayed... I pulled them, wrapped tight with a splash of broth, and put them back on, and in 40 minutes the temp is over 170 and climbing on!
          Attached Files

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            #7
            195, gettin close!

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              #8
              Ok... had to eat! So, took it to 207 IT, put it in my poor man’s faux Cambro ( I knew I saved that Porter Road insulated box for a reason!)
              Attached Files

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              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Lovin that faux cambro, bro!

                That's thinkin on yer feet!

              • Bkhuna
                Bkhuna commented
                Editing a comment
                That foam they use for insulation is great. So are the ice packs. They have found many, many uses.

              #9
              It came out of the faux Cambro after an hour at 188, gorgeous bark, fell apart, and absolutely delicious!
              Attached Files

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                #10
                Is there a trick to make it pull nice? I just got out a pork butt and chuck roast tommorow. Wouldn't mind trying pulled chuck.

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                  #11
                  Macktechie The trick for me was bringing it up to about 205-207, then holding in an insulated cooler (faux Cambro) for a little over an hour to keep it tenderizing but not raising temp... it fell to about 190 in a little over an hour, would have held it two but we were hungry, and it fell apart taking the twine off

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                    #12
                    Macktechie , all the “tricks” are really in this recipe on the free site:
                    https://amazingribs.com/tested-recip...k-roast-recipe
                    That, and read all Meatheads brisket articles, and you’ll pretty much have all you need to make fall-apart chuck (treat it like a brisket, more or less, but carry it up to 205-207, wherever it gets probe tender & “jiggly”, then hold it if you have time, but if not, it should be incredible! Mine fell apart just cutting the twine off!
                    Last edited by patcrail; July 1, 2020, 06:18 PM.

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                      #13
                      Nice Job, Pat;looks Dee-Licious!!!

                      Hail, I'm bettin even th twine was Tasty LOL

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                        #14
                        Looks fantastic! Really love the pics and the play by play. Thank you for the posts.

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                          #15
                          Wow. Nicely done. Chuckies are my favorite by far. Good work!

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