Butts and Chucks - BBQ Central

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Old 07-10-2006, 02:50 PM   #1
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Butts and Chucks


Chuck got mustard slather and Texas Brisket Blend

One Butt got Mustard with Oklahoma Joes Rub

The other butt got mustard slather and a local Smokin Guns Rub
Butts were about 5.5lbs each and 1 Chuck about 3.5lbs.


Magic Mustard Slather


Chuck on top, butts below.



Chuck foiled before being put in the cooler. Transferred butts to the top


Chuck Pulled


Official Taste Tester....guess it lip smackin good!


Butt just before being pulled


Great yield from 2 butts.

Put the meat on about 10:30pm Sat Night. Pulled the Chuck off around noon and foiled in the cooler for about 2 hours.

Pulled the butts off around 3pm and foiled in the cooler for 2 hours.

Used lump and 1/2 chimney kingsford to start
Got up at 7am, temp was at 150* so I filled up the chamber
with Royal Oak briquette.

Lump and Kingsford always burn up too quick.
Royal Oak briquettes (we don't have lump here) always burns longer, plus the royal oak is $1.50 cheaper than kingsford.

Anyway, all in all had plenty left over for the vac sealer!
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Old 07-10-2006, 02:53 PM   #2
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Well, that looks pretty dang good to me! =P~ =P~ What kind of dog is the taste tester?
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Old 07-10-2006, 02:54 PM   #3
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Looks great....Now those are some good eats....
=D> =D> =D> Xplain to me please about the chuck thing...The Mrs. wants to do one and that's one of the few things we haven't smoked..What internal temp do you take it to, aprox. cook time, and smoker temp.
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Old 07-10-2006, 02:57 PM   #4
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Quote:
Originally Posted by The Joker
Well, that looks pretty dang good to me! =P~ =P~ What kind of dog is the taste tester?
Cockapoo....he's a pretty good dog. Follows me from the time I start the smoke til the end. Never leaves my side, guess thats why I call myself man's best friend.
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Old 07-10-2006, 03:00 PM   #5
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Quote:
Originally Posted by wittdog
Looks great....Now those are some good eats....
=D> =D> =D> Xplain to me please about the chuck thing...The Mrs. wants to do one and that's one of the few things we haven't smoked..What internal temp do you take it to, aprox. cook time, and smoker temp.
This was my first chuck. I was inspired by all the posts.
Anyway, I got a small 3.5lb from the butcher. Prepped it and threw it on with Hickory and Pecan and a little cherry (for the pork). Took it to 165* and then foiled it to about 190* - 195* Pulled it then threw it in the cooler for about 2 hours. I was impressed with it. I told my wife I was doing a chuck and she said all the "shredded" beef she's had was dry. She tried this and loved it. I was impressed as well. I might do some bigger ones in the future.
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Old 07-10-2006, 03:02 PM   #6
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from what I've read on the posts it says chucks take about 3 hours per lb to smoke. Of course Bryan S. would be the expert on these. Anyway, it turned out great.
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Old 07-10-2006, 03:14 PM   #7
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Nice looking chuck and butts.
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Old 07-10-2006, 08:17 PM   #8
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I have to try one of those chucks. You guys make it look goooood.
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Old 07-11-2006, 12:30 AM   #9
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Quote:
Originally Posted by Man's Best Friend BBQ
from what I've read on the posts it says chucks take about 3 hours per lb to smoke. Of course Bryan S. would be the expert on these. Anyway, it turned out great.
guess i should have gone with the 3 lb one instead of the 5 lb one. Oh well, go big or go home, right? guess we'll be using the wsm for that one!
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Old 07-11-2006, 01:18 AM   #10
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Food looks great. The pic of the dog Cracked me up!!!
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Old 07-11-2006, 02:12 AM   #11
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Food looked real good
I agree on the Royal oak, bought a bag last week, it does last longer and is cheaper than Kingsford.
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Old 07-11-2006, 08:29 AM   #12
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Looks great ! =P~ =P~ =P~
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Old 07-11-2006, 10:57 AM   #13
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Looked great.
Nice dog.
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Old 07-11-2006, 01:43 PM   #14
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Quote:
Originally Posted by Puff
Food looked real good
I agree on the Royal oak, bought a bag last week, it does last longer and is cheaper than Kingsford.
I couldn't believe how well and long it burns. I've only found it at Lowe's, I'll be stocking up at the end of the season
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