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-   -   Chuck (http://www.bbq-4-u.com/forum/f9/chuck-11567.html)

Green Hornet 01-26-2008 12:17 PM

You'd better keep us posted! I love Chuck. I can say that? Can't I?
Even if it sounds gay. :D

Pigs On The Wing BBQ 01-26-2008 12:38 PM

Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.

ScottyDaQ 01-26-2008 12:40 PM

Mmmm chuck. Awesome!

cflatt 01-26-2008 02:02 PM

Quote:

Originally Posted by Pigs On The Wing BBQ
Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.


Pigs of you have a Sams they have been doing chuck rolls for around 2.24/lb

Never saw one under 16lbs but who cares..it saves as well as pork...and goes faster here than the pork

Puff 01-26-2008 02:18 PM

Looking good so far :wink:

john pen 01-26-2008 02:49 PM

How long you think total cooking time will be ?

john pen 01-26-2008 04:00 PM

What temp are you looking for ?

Larry Wolfe 01-26-2008 04:22 PM

Ahhhh not much better than shredded smoked chuck!

Griff 01-26-2008 04:50 PM

Mmmmmm. Chuck. Enough said.

Finney 01-26-2008 08:19 PM

They do look good. :wink:

Unity 01-26-2008 09:42 PM

This thread is reminding me that the freezer is down to one meal-size bag of chuck. :( Time to start watching for specials.

--John
(And I've only got one jar left of WRB. Time to start watching for specials. :P)

Cliff H. 01-26-2008 10:55 PM

I am reminded that I have a couple of bags of chuck in the freezer. :D

Looking good.

Tannehill Kid 01-26-2008 11:09 PM

Keeping my eye this. Can't wait to see how it turns out.

Larry Wolfe 01-27-2008 06:23 AM

Looks great Big E!

Cliff H. 01-27-2008 06:32 AM

From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.

Unity 01-27-2008 09:00 AM

Quote:

Originally Posted by Cliff H.
From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.

I've always had good results taking it out at 200-205, foiling, and resting it several hours in the cooler. Comes out perfectly moist, pulls easily, tastes great.

--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)

Larry Wolfe 01-27-2008 10:02 AM

Quote:

Originally Posted by Unity
Quote:

Originally Posted by Cliff H.
From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.

I've always had good results taking it out at 200-205, foiling, and resting it several hours in the cooler. Comes out perfectly moist, pulls easily, tastes great.

--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)

John is exactly right, a long rest and cooling before pulling is very important and will give you great results everytime! Patience is also important, cause chucks can be stubborn but they won't come off my smoker until they pass the fork test!

I agree John, Wolfe Rub Bold rocks on Chuck Roasts!

Tannehill Kid 01-27-2008 12:15 PM

Looks like it turned out good and moist.

Green Hornet 01-27-2008 03:09 PM

Man-o-man does that look fantastic. I could use a couple of those sammies right about now! :P
I need to do a chuck next day off

Puff 01-27-2008 03:13 PM

That looks real tasty :wink:


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