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Old 01-26-2008, 01:17 PM   #1
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You'd better keep us posted! I love Chuck. I can say that? Can't I?
Even if it sounds gay.
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Old 01-26-2008, 01:38 PM   #2
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Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.
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Old 01-26-2008, 01:40 PM   #3
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Mmmm chuck. Awesome!
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Old 01-26-2008, 03:02 PM   #4
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Quote:
Originally Posted by Pigs On The Wing BBQ
Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.

Pigs of you have a Sams they have been doing chuck rolls for around 2.24/lb

Never saw one under 16lbs but who cares..it saves as well as pork...and goes faster here than the pork
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Old 01-26-2008, 03:18 PM   #5
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Looking good so far
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Old 01-26-2008, 03:49 PM   #6
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How long you think total cooking time will be ?
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Old 01-26-2008, 05:00 PM   #7
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What temp are you looking for ?
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Old 01-26-2008, 05:22 PM   #8
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Ahhhh not much better than shredded smoked chuck!
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Old 01-26-2008, 05:50 PM   #9
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Mmmmmm. Chuck. Enough said.
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Old 01-26-2008, 09:19 PM   #10
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They do look good.
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Old 01-26-2008, 10:42 PM   #11
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This thread is reminding me that the freezer is down to one meal-size bag of chuck. Time to start watching for specials.

--John
(And I've only got one jar left of WRB. Time to start watching for specials. :P)
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Old 01-26-2008, 11:55 PM   #12
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I am reminded that I have a couple of bags of chuck in the freezer.

Looking good.
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Old 01-27-2008, 12:09 AM   #13
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Keeping my eye this. Can't wait to see how it turns out.
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Old 01-27-2008, 07:23 AM   #14
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Looks great Big E!
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Old 01-27-2008, 07:32 AM   #15
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From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.
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Old 01-27-2008, 10:00 AM   #16
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Quote:
Originally Posted by Cliff H.
From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.
I've always had good results taking it out at 200-205, foiling, and resting it several hours in the cooler. Comes out perfectly moist, pulls easily, tastes great.

--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)
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Old 01-27-2008, 11:02 AM   #17
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Quote:
Originally Posted by Unity
Quote:
Originally Posted by Cliff H.
From the look of the moisture content I would say you done good.

I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.

from the pic, it looks like you chopped it.

You got me wondering if pulling early and chopping may help the roast maintain moisture content better.

Chuck goes from tender to dry real easy unless you sauce it.
I've always had good results taking it out at 200-205, foiling, and resting it several hours in the cooler. Comes out perfectly moist, pulls easily, tastes great.

--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)
John is exactly right, a long rest and cooling before pulling is very important and will give you great results everytime! Patience is also important, cause chucks can be stubborn but they won't come off my smoker until they pass the fork test!

I agree John, Wolfe Rub Bold rocks on Chuck Roasts!
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Old 01-27-2008, 01:15 PM   #18
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Looks like it turned out good and moist.
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Old 01-27-2008, 04:09 PM   #19
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Man-o-man does that look fantastic. I could use a couple of those sammies right about now! :P
I need to do a chuck next day off
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Old 01-27-2008, 04:13 PM   #20
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That looks real tasty
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