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Old 05-20-2006, 02:48 PM   #1
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Chuck on the egg

I put a chuck roast on at 8:45am at 240 degrees over lump. Going to foil it at 165 degrees. At 12:30 it was at 150, and 1:30 it was 148. I've had brisketts hold for ever at 170, but this a little (3.5#) roast and to go into a holding pattern just seams wierd.
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Old 05-20-2006, 02:56 PM   #2
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all I can say is it's done when it's done.
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Old 05-20-2006, 03:24 PM   #3
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Yeah, what Cappy said!
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Old 05-20-2006, 03:32 PM   #4
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Some movement, at 2:30 its at 156 degrees. Thought for a while my thermal monitoring device was broken.
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Old 05-20-2006, 03:49 PM   #5
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no doubt when its done it will be great. had some on a roll earlier. I will certainly do chucks again.
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Old 05-20-2006, 05:49 PM   #6
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Quote:
Originally Posted by DATsBBQ
Some movement, at 2:30 its at 156 degrees. Thought for a while my thermal monitoring device was broken.
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If it holds too long you can always foil early, it's already got a good amount of smoke to it.
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Old 05-20-2006, 05:59 PM   #7
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At 4:00 PM it was at 162, close enough for me. I foiled and now just waiting for the final product.
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Old 05-20-2006, 06:03 PM   #8
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Quote:
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At 4:00 PM it was at 162, close enough for me. I foiled and now just waiting for the final product.
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You're in for a treat!! Shredded beef is one of my favorites!!!! Wait till tomorrow, it'll taste even better!! =P~
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Old 05-20-2006, 06:51 PM   #9
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Quote:
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Quote:
Originally Posted by DATsBBQ
At 4:00 PM it was at 162, close enough for me. I foiled and now just waiting for the final product.
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You're in for a treat!! Shredded beef is one of my favorites!!!! Wait till tomorrow, it'll taste even better!! =P~
amen to that. my daughter hardly touches red meat..she just had her second sandwich today from the chuck
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Old 05-21-2006, 05:15 AM   #10
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Last chuck roasts I did came off the pit looking like meteorites. Probably because I do them direct with no water pan. But they were darn good, What burned ends I didn't eat, Went into chili. Talk about a killer chili the next day, It was delicious! Tricky little buggers sometimes.
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