Chuck n Butt


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Bday dinner for my now 26 year old. I don’t know how time moved so fast.

He requested a whole smoked restaurant menu which we dialed down to a Chuck, butt and some chicken.

Chicken will go on last for a hot smoke cook.

Here’s my day which I got the meats on by 915A.

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JDXL with apple chunks and cherry chips sprinkled throughout. Great nose on this combo.

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Tied to keep its shape

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Kosher salt and my magic dust

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Cooking the larger one, 8# 7oz.

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Salted and magic dust. No binder. Pressed into the butt, gently.

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Holding steady at 275ish

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2 hrs in

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DanHoo said:
Looks good.

How is smoked chuck compared to tri tip.
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I’ll let you know on the Chuck. First time I’ve ever done a smoked Chuck. From my research, it’s referred to as a poor man’s brisket. My son likes Barbacoa, which is Chuck, so this would be similar but smoked. Can be sliced or shredded. I’m going for sliced. Pull will be around 200-205° depending on when it’s tender.

Just wrapped Chuck at 163°F.

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Chuck probed 174°. Might be done in 35 mins which would make the Chuck a 4 hour cook time. Will update as the Chuck finalizes.

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Butt was probing around 148°. A ways to go still. Estimating done time at 315p which wound be 6 hours total.

Closeup on my butt

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And some homemade Boston beans coming up.

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Chuck done at 219PM. Probed 202-205 in different parts and like buhhhter. Total Chuck cooktime was 5 hours at 275°.

Butt is probing 172° and is in the stall. I’ll just take a 30 minute nap and then go back to cooking.

Moved the butt to the center of the grill and it felt great. Nice and squishy meat. I’m hoping this one’s a winner!

Gotta make a sauce for it. Already have a vinegar based sauce ready. Gonna mod some SBRs which’ll also go on the chicken pieces.
 
Looking delish - i'm cookin' up some chicken thighs in a bit, I'll post photos in a different thread. Smoked chuck is a winner in my book.
 
Looking damn good, curious about the chick, I love barbacoa as well and have wanted to do some shredded beef forever.
 
Bruno said:
Looking damn good, curious about the chick, I love barbacoa as well and have wanted to do some shredded beef forever.
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Barbacoa is pretty damn special. A bunch of work but always a flavor bomb. This chuck probed real nice. Just like a brisket. I’m excited to taste it tonight. Dinner is at 630p.
 
@Brett-EDH that scoring on the butt, much deeper than mine. Yours look better, thinking that helps the rendered fat keep butt moist!

How deep were the score marks? Did you score it just until the knife just hit the pork?

Looks great!!
 
Tony P in Florida said:
@Brett-EDH that scoring on the butt, much deeper than mine. Yours look better, thinking that helps the rendered fat keep butt moist!

How deep were the score marks? Did you score it just until the knife just hit the pork?

Looks great!!
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Score just to the top of the meat. Man this butt sweats off a lot of juice. The water pan was very necessary to avoid the burning smell and to help regulate temps too. I did steal a few of the fat nubbins for quality assurance. Tastes great. And spritzed it a few times with water during the cook.

Score might have been 1/2 inch to 3/4 inch max.

The stall was really long. Just started climbing. Ends are moist. Center is still firm though.
 
Wrapped and left on the grill. Then need to reset grill for chicken so finished butt in oven. Literally it just finished as of this post.

915A to 540p total cooktime. 8 hours 25 mins. A bit longer than anticipated. Butt hey, the meat’s the boss here.

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Beans are done. Potato salad is done. Slaw is done. Chicken will finish by 615p.

I’m kinda hungry.
 
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