Beef Chuckzilla 17.6lb -- finally done!

[OldHickory]

Nice job.  Looks like it made bark in the oven.  What was your oven cooking temp?

[Smokeville]

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...

[Smokeville]

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

[squirtthecat]

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!

[kaskiles]

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...
:'(

[classicrockgriller]

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.

[Smokeville]

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!

[SnellySmokesEm]

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.