mmmm.....chuck

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Griff

Master Chef
Joined
Mar 13, 2005
Messages
5,564
Location
Anchorage, Alaska
I did a six pound chuck rubbed with Wolf Rub Bold on the WSM overnight. I love that beefy flavor. I forgot to take a pic until the end.
 
Griff said:
I love that beefy flavor.
Pulled chuck has become a big favorite here, too.
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When the kids were here, the two 6-lb chucks I had in the freezer for smoking got shanghaied and converted into pot roast. A piece going about 2 lbs was cut off and set aside because it didn't fit the roaster. I rubbed it and a 7-lb butt with Head Country and smoked them Friday (sorry, no pics :( -- I know, I know). I took out the beef at 170°, wrapped it and rested it in the cooler, sliced it, and that was Friday's supper entree. Very good. The Head Country is a nice mild, flavorful rub. (But I'll go back to WRB next time.)

--John 8)
(Hmm, I think I'll go fix a pulled pork sandwich. :) )
 
Mr. Griff.........the end pic is the best part!
Looks great and the WRB is perfect on chucks!
 
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