I've been tagged by my family to provide que for my aunt's 80th birthday. We're expecting around 15-20 partiers so I decided on pulled pork and sliced chuckies.
I've already got 15lbs of pulled pork and 3 money muscles ready...
But back to the chuckies. I started by dry brining the chuckies overnight. I put rub on them and popped them in to the smoker at 240* with a smoking tube.
I took this as a sign that the chuckies were ready.
After 2hrs, the chuckies were at 115-117* and were pulled.
Next they were bagged, vac sealed and headed to the bath @ 133*.
After two days in the tub, they passed the Potkettleblack pinch test and were pulled. I used the smallest one as the test case to ensure they were as good as they looked.
The test chuckie was awesome! It was smokey, tender and had a great beefy flavor. It definitely was one of the best SV'd chuckies we've had. These should make some great sandwiches for the party.
Thanks to Potkettleblack and all the other Pit members who helped blaze the Q-SV road to Chuckie bliss.
I've already got 15lbs of pulled pork and 3 money muscles ready...
But back to the chuckies. I started by dry brining the chuckies overnight. I put rub on them and popped them in to the smoker at 240* with a smoking tube.
I took this as a sign that the chuckies were ready.
After 2hrs, the chuckies were at 115-117* and were pulled.
Next they were bagged, vac sealed and headed to the bath @ 133*.
After two days in the tub, they passed the Potkettleblack pinch test and were pulled. I used the smallest one as the test case to ensure they were as good as they looked.
The test chuckie was awesome! It was smokey, tender and had a great beefy flavor. It definitely was one of the best SV'd chuckies we've had. These should make some great sandwiches for the party.
Thanks to Potkettleblack and all the other Pit members who helped blaze the Q-SV road to Chuckie bliss.
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