Neil said:Took the butts and chuck roll (only cooked 1/2 of the CR) out of the 'dera at midnight. Wrapped them up in hd foil and into a cooler. Woke up this morning to the wonderful aroma of well seasoned smoked meat. Just finished pulling the butts and they looked and tasted great. I'd post pics but you will get a better picture if you just imagine it due to my pic posting non capabilities. The chuck roll however did not want to cooperate with being pulled so I wrapped it back up and stuck it in the oven at 225*. I'll leave it in a few more hours then place it back it in the cooler before mass and try to pull it again after church. Is it normal for a chuck roll to take a lot longer for the connective tissue render away? I've only done a chuck roll once before but it was only about 3#'s.
rbsnwngs said:not bbq but
just finished grilling
20 1 1/2lb lobsters
1/4 bushell little neck clams casino style
5 roasted chickens
4 racks bb (smoked yesterday)
rbsnwngs said:not bbq but
just finished grilling
20 1 1/2lb lobsters
1/4 bushell little neck clams casino style
5 roasted chickens
4 racks bb (smoked yesterday)