Beef Chuckzilla 17.6lb -- finally done!

Smokeville · July 21, 2011, 09:56:22 AM

I lied about the weight -- it wasn't 20lb, but only a paltry 17.6.....

All rubbed.... using the beef rub from the recipe forum.....

It fits the racks, almost....

I'll have more photos as things progress much later today or tomorrow...

wyoduke · July 21, 2011, 10:15:57 AM

That is a nice hunk of beef ;)

NePaSmoKer · July 21, 2011, 10:37:40 AM

WOWSERS

http://www.youtube.com/watch?v=aISkVvi5iI8

Smokeville · July 21, 2011, 11:52:12 AM

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.

Smokeville · July 22, 2011, 05:33:13 AM

Trussed to fit the rack...

And into the smoker at 8:15am.

Caribou · July 22, 2011, 05:49:14 AM

Wow! that's going to be great, chuck is such a great cut. :)
Carolyn

SouthernSmoked · July 22, 2011, 05:49:38 AM

I have a comment ................ WOW!

squirtthecat · July 22, 2011, 05:52:44 AM

Dang that is a pile of meat...

You going to slice it? Pull it?

Smokeville · July 22, 2011, 06:36:17 AM

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

OU812 · July 22, 2011, 06:55:48 AM

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.

Smokeville · July 22, 2011, 03:54:16 PM

It's out of the smoker after 8 hours and into the oven. The IT right now is 140F....

Smokeville · July 23, 2011, 03:19:33 AM

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!

Smokeville · July 23, 2011, 01:38:21 PM

Got back at 2pm and it was ready to cut or pull.

Gave it a try and it pulled like a dream....

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

muebe · July 23, 2011, 02:57:47 PM

Nice! I am gonna have to try making some pulled beef ;D

ghost9mm · 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...

Beef Chuckzilla 17.6lb -- finally done!

NePaSmoKer

squirtthecat