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
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Smoked Pulled Chuck WSJ-style
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7200
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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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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!
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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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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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