Chuckie and Butts

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I pulled it off around 195*. I made sure that it was fork tender. The meat was so big that the temp was all over the place.
 
wittdog said:
I pulled it off around 195*. I made sure that it was fork tender. The meat was so big that the temp was all over the place.

I figured the temp would be every where because it was a 26#! Cool man thanx!
 
ChuckBBQSmoker said:
wittdog said:
I pulled it off around 195*. I made sure that it was fork tender. The meat was so big that the temp was all over the place.

I figured the temp would be every where because it was a 26#! Cool man thanx!

It's not so much of the size as the different muscle groups cooking at different times
 
Man Dave, that's one impressive hunk of beef. I've seen the chuck roll at Restaurant Depot myself but never mustered up the courage to take one on. There's only three of us meat eaters in my family. Great looking sammie.
 
Lew that's where the vac pac comes in and using it as and ingredient in other recipes..it will make some kick ass mexican dishes.
 
Witt, how long did the chuck take to finish up? Good looking Grub!
 
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