Green Hornet
Head Chef
I have another Chuck to try. I got this one from another grocer so I will see if it any more tender then the last one I tried.
We will find out in a few hours :P
We will find out in a few hours :P
Dinner
- Thread starter Green Hornet
- Start date
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If you have answers, please help by responding to the unanswered posts.
Finney
Master Chef
You were right the first time, he's a cop. LOLCRAW said:Nice! I take it you don't work, or is this your work?
Just kidding Hornet and the rest of you Po-lease.
OP
OP
Green Hornet
Head Chef
That's funny!Finney said:You were right the first time, he's a cop. LOLCRAW said:Nice! I take it you don't work, or is this your work?
Just kidding Hornet and the rest of you Po-lease.
My wifey took a vacation to Chicago. I had to burn a week of my vacation and be "Mr. Mom".
She let me go to Vegas without her a couple times, so it is all good. Plus I get to cook every night!
The kids are Jones-ing for McDonalds though. :twisted:
OP
OP
Green Hornet
Head Chef
Time to eat!
Nick Prochilo
Chef Extraordinaire
Nice GH!
cflatt
Sous Chef
looks good. I ended up pulling some pulled chuck from the deep freeze. Gotta love that flavor
Puff1
Chef Extraordinaire
Always good to see you cookin' G.H.
LarryWolfe
Chef Extraordinaire
Green Hornet said:Time to eat!
GH the food looks great. I'm curious, most people me included tend to cook chucks to the "pulling point" but if I recall this is the second one you've sliced. Is that just your preference or was there a time constraint. I'm just curious is all. It looks great either way and I'm sure it tasted just as good.
OP
OP
Green Hornet
Head Chef
I took it off at 165* and let it sit before slicing for about 10 mins. The Kids enjoyed it sliced. I tried to pull the first one I tried but it wasn't as easy as pork. Whats "The pulling point"? Is it a temp or time thing. I couldn't have put too much more time into it as the kids had stuff to do.
210* I think :?
cflatt
Sous Chef
I pull mine around 205 -210
SteerCrazy
Head Chef
I took mine off this past weekend at 200* and let it rest about an hour in the cooler. Pulled just fine.....that sliced one looks good though, nice smoke ring
http://img151.imageshack.us/my.php?imag ... 177om9.jpg
http://img151.imageshack.us/my.php?imag ... 177om9.jpg
Griff
Master Chef
I also go to 195* to 200*, and rest for an hour or so and then pull.
Griff
Griff
OP
OP
Green Hornet
Head Chef
Thanks very much. I will try that next time.
Back to BBQ University for me!
Back to BBQ University for me!
