Cappy's BBQ'd Chucks - BBQ Central

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Old 11-13-2006, 01:47 PM   #1
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Cappy's BBQ'd Chucks

my latest invention.

one with Finney rub (number 1), one with WR Original.

Got a later start than I wanted, hope these don't take long.



and rubbed
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Old 11-13-2006, 01:50 PM   #2
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It will probably be a late dinner tonight Cappy! Good looking starting point though!
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Old 11-13-2006, 02:02 PM   #3
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You forgot to put rub on the ends.

That one with Finney rub looks really good.
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Old 11-13-2006, 02:07 PM   #4
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just threw the rub on the top and threw em on.

Panthers are on tonight, so I'll try to be up for a while.
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Old 11-13-2006, 02:41 PM   #5
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After they got some smoke and are foiled, ya can always hurry em up in the oven.
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Old 11-13-2006, 03:15 PM   #6
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Quote:
Originally Posted by ScottyDaQ
After they got some smoke and are foiled, ya can always hurry em up in the oven.
Amen brother, just don't tell anyone! Chucks can be very very stubborn, worse than a woman.
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Old 11-13-2006, 03:18 PM   #7
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Hope I have better luck with the chucks.
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Old 11-13-2006, 03:20 PM   #8
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Quote:
Originally Posted by Captain Morgan
Hope I have better luck with the chucks.
If you cook them on the manifold of a 2007 4 Door Jeep, you may have a chance.
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Old 11-13-2006, 05:42 PM   #9
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How are the chucks coming along Jim???
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Old 11-13-2006, 06:16 PM   #10
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They are in the cooler...cooked em hot at bout 285 cause I want to eat tonight..foiled at 165 on the WR, 158 on the Finney...think the fennel seed
slows down the cooking process.
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Old 11-13-2006, 07:04 PM   #11
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funny.........................



yeah... real funny.........
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Old 11-13-2006, 08:38 PM   #12
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I was doing just about exactly the same thing today, Cap'n. If it's okay with you, I'll just refer folks to your pictures.

I got a decent deal on a couple of small boneless chucks -- 2.2 lbs each -- and did 'em up with Worcestershire and WRB. They went into the smoker about 9:30 am. Temp stayed near perfect all the way through from the time I put 'em in. To my surprise, I was foiling them a little before 2 pm (at 169º and 160º, thinner and thicker respectively), and when I went out to check them a few minutes before 3 pm, they were already over 200º -- probe in the thicker one said 213º!! They rested wrapped in a cooler until 6 pm, when we ate.

These were my first chucks, and while I knew they were small, I figured they'd cook longer than 5 1/2 hrs! They turned out good. We'll get 3 more meals out of this quick cook.

--John
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Old 11-14-2006, 06:12 AM   #13
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I just did one on Sunday, to use in chili... ya gotta love those stubborn little B@#$^#'s... a bit over 5 hours , at 275 ish, for a litle over 3 pounder
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Old 11-14-2006, 06:31 AM   #14
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Umm, Cappy?? Where's the pic's???? Carolina won last night, so I suppose you may have celebrated too much.
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Old 11-14-2006, 07:39 AM   #15
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well I'm at work, and the pics are at home, I'll get em up by lunchtime.
Wow, I was surprised how much I liked these!

I noticed a little plateau around 160, is there that much fat in those
things, or was it just a coincidence?

Shredded pretty easy, although the thicker one still had some chunks
that were certainly edible and good, just not quite as tender as the
shreds.

I preferred the Wolfe Rub. The aroma when pulling was incredible.
Gave some to my neighbor, and he loved it too. After foiling I let the temps ride up to 300 in the bullet, doesn't appear to hurt anything,
and probably sped up the cooking for a while. After about an
hour and a half in the cooler, they were still too hot to handle,
but man were they good.

Thanks for the help!
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Old 11-14-2006, 11:47 AM   #16
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Cappy, if you have any leftovers that your wondering what to do with, make a pot of beef barley soup. Fantastic with the leftover chuck!
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Old 11-14-2006, 12:02 PM   #17
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Quote:
Originally Posted by Nick Prochilo
Cappy, if you have any leftovers that your wondering what to do with, make a pot of beef barley soup. Fantastic with the leftover chuck!
Oooh, Nick, that sounds good. Got a recipe?

--John
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Old 11-14-2006, 01:26 PM   #18
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I'll post a soup recipe originally for gr beef but works well with leftover chuck.
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Old 11-14-2006, 04:01 PM   #19
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Peter, thats basically what I did except I used beef broth instaed of chicken! Very good!
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Old 11-14-2006, 04:28 PM   #20
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I'm inspired, fellas, thanks. I just put barley on the shopping list.

--John
(Except when I told Jody, she said "I like it in sandwiches." I may have to plan to do a soup chuck.)
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