Quote:
Originally Posted by T.G
Nice. BBQ'd chuck makes for some awesome Mexican food. It's actually one of my favorites to cook.
I've noticed that safeway 7-bone chucks have a tendency to be stubborn. I'm not sure if it's the supplier for this area (don't know for certain if the Safeway markets in your area are being supplied by the same cattle ranches, although it is very possible that we are in the same distro chain), or just the fact that it's only USDA Select, or a combination of both.
I found that a longer cook and foil wrapping for the last hour or two while still in the bbq helped tremendously.
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I tried to pick one w/ the most marbling but what you are saying might be true. I couldnt let it go any longer in the Q. It already reached 196* (6 hrs @ 210*) and I didnt want to over cook it. It still came out Great. It just didnt "pull" very well. Chopped worked fine.