Butts and Chuck

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bondobill
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Butts and Chuck

Postby bondobill » Wed Mar 14, 2018 8:01 am

Pre smoking some meat for our gang of fisherman on our fishing trip this weekend.
Put a couple butts and Chuck roasts in the pellets this morn.
Plan is to pull them when done and vac bag the pulled meat when it cools.
I'll either reheat them in the bags in hot water or tin and put them in the oven. :dont:

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Bill
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OldUsedParts
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Re: Butts and Chuck

Postby OldUsedParts » Wed Mar 14, 2018 8:37 am

Way Cool - - - Some "chum" for the Chums, eh Wild Bill - - - I would love to be your First Mate and just take Orders and drool. Y'all have a safe and K.A. Trip and I'll see ya when I get back to :texas: in 5 days :banghead:
OUP

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Boots
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Re: Butts and Chuck

Postby Boots » Wed Mar 14, 2018 8:43 am

Great looking roasts
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: Butts and Chuck

Postby bsooner75 » Wed Mar 14, 2018 10:52 am

Man, I’m lucky to get a bologna sandwich on my boat :)


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bondobill
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Re: Butts and Chuck

Postby bondobill » Wed Mar 14, 2018 12:23 pm

bsooner75 wrote:Man, I’m lucky to get a bologna sandwich on my boat :)


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I'm trying to replicate that Chuck roast you smoked awhile back. :D
:?: after you tinned it did you shoot for a certain temp or just take it out when probed tender.
I'm just trying to figure out my cook and work schedule today. Would 200 IT be too high :?: :dont:
What temp did you run your smoker after tinned and how long was it tinned. :?:
Sorry for all the question sooner but this is my first time smoking chuck for pulled beef :oops: and that chuck you did a while back had me drooling. :salut:

Em
You just let me know when. I'll make sure I have a bottle of your fav beverage on board. ;)

Thanks Boots
Costco on the chuck roasts. I injected them last night with Butchers and rubbed them with SPG and 1836. When I took them out of the fridge this morn they felt and looked good enough to eat raw. :cheers:
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Re: Butts and Chuck

Postby bondobill » Wed Mar 14, 2018 6:32 pm

Been going low and slow all day. Chuck finally hit 160 IT. Put those in a tin.
Butts about 10 degrees lower then the Chuck. Shooting for 170-180 before I tin them.

image.jpeg


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Re: Butts and Chuck

Postby bsooner75 » Wed Mar 14, 2018 8:03 pm

Hey Bill- I took it to around 203. It was definitely probe tender.


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bondobill
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Re: Butts and Chuck

Postby bondobill » Wed Mar 14, 2018 8:38 pm

bsooner75 wrote:Hey Bill- I took it to around 203. It was definitely probe tender.


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Thanks sooner :D
Just got home..IT was around 210. Was for sure probe tender. letting it rest in a cooler now. Going pull shortly after the rest.
Hog is still being difficult :roll:

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Re: Butts and Chuck

Postby bondobill » Thu Mar 15, 2018 9:07 am

Goter done. :D
Did some taste testing of the beef while pulling it.All I can say is "Oh baby" !! I will be doing this more often.
The pulled pork .....is pulled pork.

image.jpeg

image.jpeg


Thanks to sooner for turning me on to pulled Chuck :salut: :cheers:

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Re: Butts and Chuck

Postby bsooner75 » Thu Mar 15, 2018 9:34 am

You nailed it! Great smoke ring too


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Swamp Donkeyz BBQ
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Re: Butts and Chuck

Postby Swamp Donkeyz BBQ » Thu Mar 15, 2018 10:00 am

Looks Great!!
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Re: Butts and Chuck

Postby bobcat1 » Thu Mar 15, 2018 10:46 pm

NICE! :chef:
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Sodaking27
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Re: Butts and Chuck

Postby Sodaking27 » Sun Mar 18, 2018 11:04 am

Nice smoke ring.

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