ChadVKealey
TVWBB Pro
Started with an on-sale butt and a bargain-bin (sell-by-today!) chuck roast, both just shy of 7 pounds. Salted for 24 hours, then rubbed. Memphis Dust on the butt (tied up because it was deboned) and my own "beef rub"* on the chuckie. (Beef rub = 2 tablespoons each k-salt and black pepper, 1 teaspoon each granulated garlic, onion and smoked paprika)
This was after about 8 hours and just before I wrapped them each in butcher paper.
Sorry no pulled/plated pics...was a very rushed process just before my son's Cub Scout crossover (that's him just left of center):
The butt may have been one of the best I've ever done. The chuckie could have used probably another hour or two wrapped. It tasted great, but was a little chewy.
This was after about 8 hours and just before I wrapped them each in butcher paper.
Sorry no pulled/plated pics...was a very rushed process just before my son's Cub Scout crossover (that's him just left of center):
The butt may have been one of the best I've ever done. The chuckie could have used probably another hour or two wrapped. It tasted great, but was a little chewy.
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