On the chuck wagon - BBQ Central

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Old 10-22-2006, 08:33 AM   #1
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On the chuck wagon

With all these posts about chuck I had to try some.

Ready for the Woosty.



Wolfe Rubbed.



In the smoke.



Flipped.



After resting.



Pulled and Chopped.



Time to eat.



I liked the flavor, but it just didn't want to pull very easily. I ended up chopping some of it. Maybe to 200 next time instead of 195.
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Old 10-22-2006, 08:37 AM   #2
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Looks good...going to have to do some soon...
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Old 10-22-2006, 08:42 AM   #3
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Man I think I'm gonna pull the one out of the freezer for next weekend!
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Old 10-22-2006, 08:48 AM   #4
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Looks great SU!
Chuck is on my to do list for sure
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Old 10-22-2006, 08:55 AM   #5
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Re: On the chuck wagon

Quote:
Originally Posted by Smokin' U
I liked the flavor, but it just didn't want to pull very easily. I ended up chopping some of it. Maybe to 200 next time instead of 195.
Chucks are indeed tricky and the only way to really tell they're done is with the fork test. If you can stick a fork in the center and twist it with very little resistance then it's done. I normally shoot for 200-205* internal temp range and then let rest for at least 2 hours foiled in a cooler.

Looked very good to me even if it didn't pull easy! Good job!!
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Old 10-22-2006, 08:59 AM   #6
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Re: On the chuck wagon

[quote=Larry Wolfe]
Quote:
Originally Posted by "Smokin' U":3j1933qq
I liked the flavor, but it just didn't want to pull very easily. I ended up chopping some of it. Maybe to 200 next time instead of 195.
Chucks are indeed tricky and the only way to really tell they're done is with the fork test. If you can stick a fork in the center and twist it with very little resistance then it's done. I normally shoot for 200-205* internal temp range and then let rest for at least 2 hours foiled in a cooler.

Looked very good to me even if it didn't pull easy! Good job!![/quote:3j1933qq]

Alright, I will do that test next time. There will be a next time.
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Old 10-22-2006, 09:07 AM   #7
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Re: On the chuck wagon

[quote=Smokin' U][quote="Larry Wolfe":3cuh1si5]
Quote:
Originally Posted by "Smokin' U":3cuh1si5
I liked the flavor, but it just didn't want to pull very easily. I ended up chopping some of it. Maybe to 200 next time instead of 195.
Chucks are indeed tricky and the only way to really tell they're done is with the fork test. If you can stick a fork in the center and twist it with very little resistance then it's done. I normally shoot for 200-205* internal temp range and then let rest for at least 2 hours foiled in a cooler.

Looked very good to me even if it didn't pull easy! Good job!![/quote:3cuh1si5]

Alright, I will do that test next time. There will be a next time.[/quote:3cuh1si5]

The flavor from the chuck is just incredible IMO. The first couple I did I had to chop like you did, but they still tasted awfully good!!!!
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Old 10-22-2006, 11:07 AM   #8
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I usually foil the chucks at 165 to 170 then keep 'em on till they get to 200. Your chucks look really good. Thanks for the pics.
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Old 10-22-2006, 02:44 PM   #9
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I foil at 160, off the smoker a 200, rest for at least 1 hour prefer 2 in a cooler wrapped in towels.
I also put several slits in the beef and stuff with pickled hot peppers
and fresh crushed garlic. Just for a little extra flavour.

Cheers
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Old 10-22-2006, 05:21 PM   #10
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I love chucky......
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