I lied about the weight -- it wasn't 20lb, but only a paltry 17.6.....
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-21_12-36-55_757.jpg)
All rubbed.... using the beef rub from the recipe forum.....
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-21_12-48-00_112.jpg)
It fits the racks, almost....
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-21_12-48-32_891.jpg)
I'll have more photos as things progress much later today or tomorrow...
That is a nice hunk of beef ;)
WOWSERS
http://www.youtube.com/watch?v=aISkVvi5iI8
Quote from: NePaSmoKer on July 21, 2011, 10:37:40 AM
WOWSERS
http://www.youtube.com/watch?v=aISkVvi5iI8
And Wendys could sure use either Clara or Dave to come back and pitch for them!
Maybe it wouldn't help.... Wendys Canadian head office and training store is about a mile from my home and the service there is horrible.
Trussed to fit the rack...
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-22_08-15-14_870.jpg)
And into the smoker at 8:15am.
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-22_08-16-55_397.jpg)
Wow! that's going to be great, chuck is such a great cut. :)
Carolyn
I have a comment ................ WOW!
Dang that is a pile of meat...
You going to slice it? Pull it?
I'm hoping to pull it.
My concern right now is that it will likely be done by about 7am Saturday morning, and I plan to FTC it then. My wife and I have to leave then to go to the Farmers' market, and won't be back until 2pm. Considering the size it should retain enough heat to keep it safe especially if I use a lot of towels. But it is a bit of a concern.
Rich
That hunk of beef is gonna be gooood.
If your consered on the length of time your gonna be gone and IT of the chuckie you could stuff it in a crock pot set on low wile your at the market.
It's out of the smoker after 8 hours and into the oven. The IT right now is 140F....
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-22_17-37-52_508.jpg)
The IT last night at 11pm was 177F.
Right now at 7am it is 185F.
That must have been a long stall!
Back into the oven for another few hours.... it sure smells great!
Got back at 2pm and it was ready to cut or pull.
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-23_14-33-45_572.jpg)
Gave it a try and it pulled like a dream....
(http://i630.photobucket.com/albums/uu28/rrchambers/2011-07-23_14-39-25_991.jpg)
It is a touch dry, but otherwise quite tasty. Total time was about 26 hours!
I'm going to make some bbq sauce and it will be ready for church lunch tomorrow....
Rich
Nice! I am gonna have to try making some pulled beef ;D
Now that was a really good job on the chunk of meat, how many you gonna feed with that chunk of meat...looks like it will melt in your mouth...
Nice job. Looks like it made bark in the oven. What was your oven cooking temp?
Quote from: OldHickory on July 23, 2011, 03:35:23 PM
Nice job. Looks like it made bark in the oven. What was your oven cooking temp?
It was 210F. I wanted to keep it low...
Quote from: ghost9mm on July 23, 2011, 03:05:26 PM
Now that was a really good job on the chunk of meat, how many you gonna feed with that chunk of meat...looks like it will melt in your mouth...
Well, it slightly dry, but in my experience with beef chuck it is always a bit dry.
I made a "Wood Chicks" bbq sauce and the two combined are amazing. There will be maybe 35 folks at church tomorrow (we are small and somewhat disadvantaged people) but I think it will go over big time.
Rich
Oh yeah, add some sauce and stir it up good to get it moist. Even some generic gravy mixed in will bring some moisture back to it. Great job!
Wow, that is a block of beef. I would have expected it to take over 2+ hours/pound at 220 on the OBS.
I want one, Publix is selling boneless chuck at near 5$/lb USDA choice...
:'(
I had and did a chuckzilla. 17 plus lbs. plus with it a 8 plus brisket. (and some other things)
I will hunt the link cause I researched them and found that they stall and almost never climb again.
I pulled mine after 1 hr after the stall started going forward.
Quote from: classicrockgriller on July 27, 2011, 12:05:25 AM
I had and did a chuckzilla. 17 plus lbs. plus with it a 8 plus brisket. (and some other things)
I will hunt the link cause I researched them and found that they stall and almost never climb again.
I pulled mine after 1 hr after the stall started going forward.
Hi CRG: I did find that thread and it was a big help. That's where I borrowed "chuckzilla" from!
Nice job Smoke! I have yet to do a chuckzilla, but I have done pulled beef plenty of times and I love it! When I put it in the crock pot I usually add beef broth and apple juice to keep it moist.