Friday Chucks

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
I am off so I am smoking something. I found a couple of small Choice chuck roast FRESH out the plastic wrap. " JB, see what you have done" :LOL:

On at 10am off at fork tender pm. ;)





 
This is the first cook I have done with water in a brinkman charcoal pan. I reasoned that, high humidity for two small chucks might be a good thing.

I also wanted to see how the temps acted with water. My first impression is that I like it. Early in the cook the maverick was registering 250 with the vents wide open. Knowing that I should have shut the vents down 50 deg prior, I freaked and ran out to adjust. Within a couple of min the temps were below 250 and I was having to open the vents to 1/2. It has been maintaining 250-255 in the dome for a good while now.

I am impressed. ;)
 
Chucks went in the foil at 165.


They were tough as a boot at 195. I left the probe in just to see what it would read at fork tender. When they got good and tender the probe read 210. They came off at 4:00pm. Two chucks about 2.5lbs each took 6 hours to get done.
 
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