I decided to try some Pulled Chuck Sandwiches for the family over Labor Day weekend. I asked the butcher to cut me a five pounder. He got it a little closer to six, but, the more the merrier. I stayed by injecting it the night before. I used a little of my Brisket Injection boosted with a little Lea & Perrins. Got up the next morning and coated it with a little Montreal Steak, then went out to start the Little Man.
Temp on the Little Man is a little harder to control than for a pellet cooker, at least it is for me. (Still have a lot to learn ! ! ) So, I did the first two hours at about 250° with some Mesquit in there for smoke.
Then I put it in a pan, seasoned as instructed, and covered. Not being a beer drinker, all I had on hand was a Newcastle. But if I follow my "cooking with wine" policy, only cook with what you drink, I think it was good decision. Anyway, I bumped the kettle up to 350° and put Ole Chuck back on there for about three more hours, until he reached an IT of 200°.
After I got him off, I packed him and headed over to my parents for some football. After a nice scotch, I commenced to pulling. Amazing how well it held temp in the Camfeaux (red Igloo with a very tight lid). Very tender, very moist, great on one of those mini-torpedo rolls from Sams ! !
Can't go wrong ! !
BD
