Garry Milner
TVWBB Member
No idea, I just cooked it as I would have in an oven until it was fork almost spoon tender. Very well done and with some nice sear bark on the outside.
Chuck timing questions
- Thread starter Benji Whitehead
- Start date
Kevin L (NKY)
TVWBB Diamond Member
I made a 3.2# one a couple weeks ago I smoked it on the 18 toabout 155/160,wrapped in foil added some apple juice and sesame oil then ran it up to about 185/190 as I was putting it in chilli.
It came out soft and tender and after a couple hours in the crockpot chilli sauce it fell apart. Smoke aroma was spot on. I have another in the freezer waiting for a warm day to smoke it.
It came out soft and tender and after a couple hours in the crockpot chilli sauce it fell apart. Smoke aroma was spot on. I have another in the freezer waiting for a warm day to smoke it.
OliverLeveritt
TVWBB Member
If you had not been putting it in chili -- up to 203 - 205?
I gotta do the chili thing. Probably equal parts of ground beef, pork sausage, and smoked chuck for a nice pot of Texas Red.
Kevin L (NKY)
TVWBB Diamond Member
Yes if not putting in chili I would go to 200-205 area. I did the high temp fall apart before for chilli but after a couple hours in the pot it lost its texture.
The folks at the dinner loved the smell, and smoke meat flavor. After seeing your post I will need to try adding a few other items, maybe one at a time,experiment time.
OliverLeveritt
TVWBB Member
I ran across some of the history of Texas Red. Interesting read and interesting variants.
Texas Red Chili
Texas Red Chili AKA Bowl or Red AKA Chili Con Carne started off in the Southwest. This OG chili was about the meat and the flavors from the chilis.
www.meatchurch.com
Kevin L (NKY)
TVWBB Diamond Member
I have lived in Texas twice I also lived in Cincinnati area and both places and there chilli have there place. Texas is rich and thick, sticks to your bones, Cincinnati is thinner but is very good as a 3,4,and 5 way chilli. They serve it over spaghetti noodles, then add other toppings, which is different and good. As on Texas the chilli changes from N,E,S and West. Every restaurant has it's twist to it.
OliverLeveritt
TVWBB Member
I have been intending to do some Cincinnati chil. Just haven't gotten around to it yet. As for Texas chili, arguments re: beans or no beans abound.
I figger people make / eat it the way they want it and see no reason for all the discussion. I like chili no beans for hot dogs, loco moco, or chili cheese fries. If I'm serving a group of people, they are gonna be eatin' some beans. LOL!!